A dish in full autumnal style: semolina dumplings cooked in the oven and served with chives and mushrooms stewed with garlic and onions. Delicious! You may be interested to read wild rice spinach salad recipe/ mille-feuille cake recipe/ Lamb couscous with vegetable recipe/ Pastel de nata recipe.

Ingredients

Main course per 4 people

800 g of mixed mushrooms, eg. champignon, shiitake and Cardoncelli
1 onion
2 garlic cloves
2 bunches of chives
2 tbsp of olive oil
sale
paper
semolina dumpling
5 l of milk
5 l of water
1 teaspoon of salt
nutmeg
200 g of durum wheat semolina
2 tbsp of grated cheese, eg. parmesan
2 eggs

How to proceed

Preparation: 20 minutes
Cooling down
Baking in the oven: 5-7 minutes
Total time: 1 h 57 min

For the gnocchi, bring the milk to the boil with the water. Season with salt and nutmeg. Sprinkle the semolina. Stirring occasionally, let it swell over low heat for approx. 5 minutes. Stir in half the cheese and the eggs. Season the mass with salt and nutmeg. Let it cool down.

Clean the mushrooms and remove the sand residue. Cut them into small pieces. Chop the onion. Squeeze the garlic. Finely chop the chives.

Preheat the oven to 200 ° C. Grease the pan with a little oil. With two spoons, form large semolina dumplings and arrange them in the pan. Sprinkle with the remaining grated cheese. Gratin in the centre of the oven for 5-7 minutes. Fry the onion and garlic in the remaining oil. Add the mushrooms and stew them over medium heat until they wilt slightly. Season with salt and pepper. Spread the chives and serve the mushrooms with the semolina dumplings.