Baked Romana Gnocchi

• 3 cups milk
• 6 oz semolina
• 2 None large eggs, lightly beaten
• 4 oz shredded Parmesan cheese
• 2 cups tomato and herb sauce
• 1 tbsp fresh rosemary leaves

1. Grease a 13x9 inch rimmed baking tray.
2. Bring milk to a boil. Reduce heat to low and gradually stir in semolina. Cook, stirring, for 6-8 mins, or until semolina is very thick and comes away from sides of pan. Remove from heat.
3. Combine eggs and 3 oz Parmesan in a small bowl. Working quickly, stir egg mixture into semolina until combined. Season. Transfer to prepared pan and let cool for 5 mins. Cover with plastic wrap and chill for 1 hour, or until firm.
4. Preheat oven to 400u0b0F. Grease a shallow baking dish. Spread sauce over base of dish. Cut semolina into discs then arrange over sauce. Sprinkle with remaining Parmesan and rosemary. Bake for 15 mins, or until cheese has melted.

milk, semolina, eggs, parmesan cheese, tomato, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/34002 (may not work)