Sufra Dayma:

Potato Gnocchi

By Moushira Abdel-Malek

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Ingredients :

Ingredients:

500 gms potatoes (boiled and mashed)

500 ml full cream milk

2 eggs (beaten)

75 gms fine semolina

75 gms Gruyére cheese (grated)

50 gms Parmesan cheese (grated)

50 gms butter (melted)

Salt + pepper + grated nutmeg

Method:

Season the potatoes liberally. Mix well and add the milk, beating gradually. Return to saucepan and heat gently. Stir in the semolina and cook over low heat, stirring constantly, until mixture is very stiff and leaves the sides of the pan. Remove from heat and stir in the eggs and Parmesan cheese. Turn into a greased tin, cover and leave overnight in refrigerator. Cut mixture into 2.5 cm squares and, with floured hands, roll into cork shapes. Cook a few at a time, in boiling salted water for 3-4 minutes, until they rise to the surface. Remove with a slotted spoon and arrange in a greased oven-proof dish. Pour over the butter and sprinkle with the Gruyére cheese. Bake in a preheated moderate oven of 180 degrees for 15 minutes. Serve immediately.