Baked Semolina Gnocchi - cooking recipe

Ingredients

4 cups milk
3 tbsp butter, melted
2 cups fine semolina flour
3 None eggs
1/2 cup grated Cheddar cheese
1/2 cup shaved Parmesan cheese
None None Chopped parsley, to serve
None None FOR THE CREAMY TOMATO SAUCE
1 tbsp olive oil
1 small red pepper, seeded and chopped
1 None onion, finely chopped
2 cloves garlic, sliced
1 None long red chili pepper, seeded and chopped
1 can (15 oz) diced tomatoes
3 medium tomatoes, seeded and chopped
1/2 cup heavy cream

Preparation

Preheat the oven to 400\u00b0F. Line a 12 x 8-inch baking pan with parchment paper.
Place milk and butter in a large saucepan on medium heat. Bring almost to a boil. Reduce to low. Slowly add semolina in a thin, steady stream, whisking constantly. Cook 10-15 mins, stirring constantly, until thickened. Cool slightly.
Stir in eggs and Cheddar cheese; season to taste. Pour mixture into prepared pan, smoothing top. Refrigerate until firm.
Turn set semolina onto board, discarding paper. Cut into 1 1/2-inch squares. Place in a large baking dish. Sprinkle with Parmesan cheese. Bake 15-20 mins, until golden.
Meanwhile, for the sauce, heat oil in large skillet on high heat. Saute pepper, onion, garlic and chili pepper 3-4 mins, until tender. Stir in canned tomato. Bring to a boil. Reduce heat to medium; simmer 3-4 mins, until mixture starts to thicken. Add fresh tomato and cream; simmer 1 min. Season to taste.
Spoon sauce over hot baked gnocchi; sprinkle with parsley to serve.