Mushroom and Beef Gnocchi
|Milk||1 Pint (300 Milliliter Or 1 1/4 Cups)|
|Garlic||1 Clove (5 gm), crushed|
|Grated cheese||2 Ounce (50 Grams Or 1/2 Cup)|
|Semolina||2 Ounce (50 Grams Or 1/3 Cup)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Small, chopped|
|Mushrooms||1⁄4 Pound, chopped (100 Grams Or 1 Cup)|
|Minced beef||1⁄4 Pound (100 Grams Or 1/2 Cup)|
|Flour||2 Ounce, seasoned (50 Grams Or 1/2 Cup)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Mushroom caps||10 Large (For Garnishing)|
|Tomatoes||10 Small (For Garnishing)|
|Butter||2 Ounce (50 Grams / 4 Tablespoons, For Garnishing)|
|Toasted french bread slices||10 (For Garnishing)|
|Parsley sprigs||4 (For Garnishing)|
|Lemon||1 , sliced (For Garnishing)|
1 Place the milk, garlic and cheese in a pan and bring to the boil.
Stir in the semolina and cook for 4 minutes.
Season with salt and pepper and stir in the egg yolks when cool.
2 Heat the oil in a saute pan and fry the onion, mushrooms and beef until cooked (about 5 minutes).
Allow to cool.
3 Mix together the meat and semolina mixtures, and divide into balls.
Pass in seasoned flour.
4 Heat the oil and deep fry the meatballs for 2 minutes.
Drain and keep warm.
5 Heat the oil and fry the mushroom caps.
Grill (broil) the tomatoes.
Butter the rounds of French bread.
6 Place a mushroom cap on top of each slice of bread and a meatball in the middle.
Surround the gnocchi with the tomatoes and garnish with parsley and lemon slices.