Semolina Gnocchi With Rhubarb Strawberry Ragout

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Ingrediënten

  • 2 Dinner rolls stale
  • ½ cup 125 ml Milk
  • 2¾ tbsp 40 g Butter
  • 1 Egg
  • 1 Egg yolk
  • Zest of ½ lemon
  • Dash of salt
  • Dash of cinnamon
  • 3 oz 80 g Durum wheat semolina (or wheat semolina)
  • Confectioner’s sugar for dusting

For the Rhubarb Strawberry Ragout

  • 10.5 oz 300 g Rhubarb
  • 2 cups 500 ml Riesling (or other white wine)
  • ½ cup 120 g Granulated sugar
  • Pulp of ½ vanilla bean
  • 2 tbsp Cornstarch
  • 7 oz 200 g Strawberries Mint, cut into fine strips

For the Cinnamon Crumbs

  • About 5 tbsp 70 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • Dash of cinnamon

Instructies

  • Take the crusts off the rolls, cut them into small cubes, and saturate with milk.
  • Cream the butter.
  • Squeeze the excess milk from the bread and sieve.
  • Add to the butter along with the egg and egg yolk and mix everything well.
  • Mix in the lemon zest, salt, cinnamon, and semolina well and let rest for 30 minutes.
  • Wash and peel the rhubarbs and cut them into bite-sized pieces.
  • Boil the peels with wine and granulated sugar and sieve.
  • Boil the liquid again with the vanilla pulp.
  • Mix the cornstarch with a little bit of water and then use it to thicken the mixture.
  • Add the rhubarb and simmer for 1 minute.
  • Remove from heat and let cool.
  • Wash and quarter the strawberries and mix into the cooled rhubarbs along with the mint.
  • Boil lightly salted water.
  • Form gnocchi from the semolina dough using a spoon and simmer on low heat for 12–15 minutes.
  • For the cinnamon crumbs, heat butter and brown the breadcrumbs and cinnamon.
  • Remove the gnocchi, let drain, then roll in the crumbs.
  • Portion the rhubarb strawberry ragout into dishes and place gnocchi in each.
  • Dust with confectioner’s sugar.
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Recipe Category Dessert / Fruit
Country Austria / European
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