Semolina Gnocchi With Rhubarb Strawberry Ragout
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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