Gnocchi Romaine with Tomato Vinaigrette
Yields 4 servings
Gnocchi
Ingredients
1 pt Milk
6 oz Semolina Flour
2 oz Brunois Parma Ham
1 1/2 oz Butter
1/2 oz Brunoise Red Pepper peeled
1/2 oz Chopped Basil
1/2 oz Grated Cheese (Parmesan and Gruyere)
1 Egg yolk
1 Garlic Clove crushed
1/4 tsp Salt
To Taste Grated Nutmeg
Preparation
Boil milk with the garlic, salt and nutmeg.
Rain in the semolina and mix smoothly.
Cook on the side of stove for about 12 minutes.
Cool slightly and beat in egg yolks, parma ham, diced and peeled red pepper and basil.
Turn out a greased dish 1 cm. ( 1/2 inch) thick.
Allow to go cold and cut into crescent shapes with a 3-inch cutter.
Tomato Sauce
Ingredients
1 lb Plum Tomatoes
2 oz Shallots
2 oz Onion
2 oz Butter
1 oz Garlic
1 oz Basil
Preparation
Sauté shallots, onions and garlic in butter until soft, add tomatoes and basil. Reduce until sauce consistency is achieved. Puree.
Vinaigrette
Ingredients
1/4 pt Tomato Sauce
1/4 pt Walnut Oil
1/8 pt Balsamic vinegar
1 oz Olive Oil
1/2 oz Basil Leaf
To Taste Salt and Pepper
Preparation
Beat all ingredients to a smooth consistency.
To Serve
Coat the bottom of the platter with vinaigrette. Place crescent shaped gnocchi on sauce. Brush with olive oil. Garnish with basil leaf.