i’ve been exploring my dennis cotter book again. this time it’s his semolina gnocchi that is sending me into raptures. it’s wonderfully simple – add semolina to a pan of boiling stock, boil for 10 minutes, flavour with cheese and herbs, pour out onto a tray and cut into pieces when set, then roast on an oiled tray.

however, each time i’ve cooked it, it’s the leftover gnocchi which sits in the oven while we eat, which tastes the best. so, i think to keep practicing but i thought i’d share the recipe with you so you can practice too and maybe you’ll help me reach the stage where i can get it right first time, for my guests. having said that, a recent guest happily worked her way through the leftovers while “helping” me with the dishes!

wild garlic, gooseberries ...and me calls for a topping of artichokes, spinach and lemon cream. i prefer this version which uses slow roasted cherry tomatoes, roasted sweet potatoes (marinade in olive oil, maple syrup, soy sauce and chilli, then dress with fresh lime juice as they come out the oven), roasted onions, roasted portabello mushrooms (fill the cap with garlic, butter and white wine then roast until soft) rocket and pomegranate seeds with roast garlic and shallot raita. very delicious, especially when followed by lemon and rosewater-frosted pistachio and orange cake.

Click to read more ...