Baked Semolina Gnocchi

• 4 cups milk
• 3 tbsp butter, melted
• 2 cups fine semolina flour
• 3 None eggs
• 1/2 cup grated Cheddar cheese
• 1/2 cup shaved Parmesan cheese
• None None Chopped parsley, to serve
• None None FOR THE CREAMY TOMATO SAUCE
• 1 tbsp olive oil
• 1 small red pepper, seeded and chopped
• 1 None onion, finely chopped
• 2 cloves garlic, sliced
• 1 None long red chili pepper, seeded and chopped
• 1 can (15 oz) diced tomatoes
• 3 medium tomatoes, seeded and chopped
• 1/2 cup heavy cream

1. Preheat the oven to 400u0b0F. Line a 12 x 8-inch baking pan with parchment paper.
2. Place milk and butter in a large saucepan on medium heat. Bring almost to a boil. Reduce to low. Slowly add semolina in a thin, steady stream, whisking constantly. Cook 10-15 mins, stirring constantly, until thickened. Cool slightly.
3. Stir in eggs and Cheddar cheese; season to taste. Pour mixture into prepared pan, smoothing top. Refrigerate until firm.
4. Turn set semolina onto board, discarding paper. Cut into 1 1/2-inch squares. Place in a large baking dish. Sprinkle with Parmesan cheese. Bake 15-20 mins, until golden.
5. Meanwhile, for the sauce, heat oil in large skillet on high heat. Saute pepper, onion, garlic and chili pepper 3-4 mins, until tender. Stir in canned tomato. Bring to a boil. Reduce heat to medium; simmer 3-4 mins, until mixture starts to thicken. Add fresh tomato and cream; simmer 1 min. Season to taste.
6. Spoon sauce over hot baked gnocchi; sprinkle with parsley to serve.

milk, butter, flour, eggs, cheddar cheese, parmesan cheese, parsley, tomato sauce, olive oil, red pepper, onion, garlic, long red chili pepper, tomatoes, tomatoes, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/30867 (may not work)