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     Fish and Seafood Recipes - Tuna Gnocchi

 
 

Fish and Seafood Recipes - Tuna Gnocchi

Ingredients                 

  • 600 ml/2 1/2 cups milk

  • 7.5 ml/1 1/2 tsp salt

  • Freshly ground black pepper

  • 1 bay leaf

  • 1.5 ml/1/4 tsp grated nutmeg

  • 150 g/5 oz/scant 1 cup semolina (cream of wheat)

  • 2 eggs

  • 100 g/4 oz Cheddar cheese, grated

  • 185 g/6 1/2 oz/1 small can tuna, drained

  • 298 g/10 1/2 oz/1 can condensed cream of mushroom soup

  • 30 ml/2 tbsp melted butter


Method:

  1. To make the gnocchi, put the milk, salt, a little pepper, the bay leaf, nutmeg and semolina in a saucepan.

  2. Bring to the boil and cook for 10 minutes, stirring, until really thick. Discard the bay leaf.

  3. Beat in the eggs with 75 g/3 oz of the cheese. Turn on to a well-greased baking sheet and smooth out with a wet knife to a square about 2 cm/3/4 in thick. Leave to cool then chill until set.

  4. Meanwhile, mix the tuna with the soup in a 1.2 liter/2 pt/5 cup ovenproof dish. Cut the gnocchi into 3 cm/1 1/2 in squares and arrange on top of the tuna.

  5. Brush with the melted butter and sprinkle with the remaining cheese. Bake at 200°C/400°F/gas mark 6 for 30 minutes until golden.

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