These usual dumplings are very tasty and something unexpected to give to people. The semolina needs preparing the night before, so you will need to plan a bit, but other than that it's a really simple recipe.
- 150g coarse semolina
- 300ml milk
- 250ml water
- 1 tsp salt
- 1/2 tsp grated nutmeg
- 1/2 tsp ground pepper
- 50g grated Parmesan cheese
- 2 eggs
- 50g ricotta cheese
- 50g Gorgonzola cheese
- Mix the water, milk, semolina, salt, pepper and nutmeg in a sauce pan and bring to the boil on a medium heat.
- Stir the semolina mixture constantly and simmer for about 4 minutes. It should be stiff enough for a spoon to stand up in it.
- Remove from the heat and stir in the Parmesan and the 2 eggs.
- Place in the fridge having covered the mixture with clingfilm.
- When you want to cook it, pre-heat the oven to 200 degrees.
- Grease and ovenproof dish and make the semolina dough in balls about 3 cm across and arrange them in rows in the dish.
- Dot ricotta cheese onto each of the semolina balls and place a cube of Gorgonzola on top.
- If you have any spare Parmesan cheese leftover then grate that over the top of the dumplings.
- Bake for 30 minutes, or until the cheese on top is a nice golden colour.