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

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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.