Serves: 4 • Prep: 10 minutes • Cooking: 6 minutes • Difficulty: easy
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Ingredients
- Milk: 50 cl
- Butter: 40 g
- Salt, nutmeg
- Moutarde à la figue Pommery® : 110 g
- Fine semolina for polenta (instant): 75 g
- Pitted prunes: 60 g
- Whole egg: 1
- Egg yolks: 2
- Parmesan: 30 g
Method: Roman-Style Gnocchi with Fig Mustard
- In a saucepan, pour in the milk, butter, fine salt and nutmeg.
- Bring to a simmer, then pour in the fine semolina.
- Cook while whisking for 3 minutes until thickened.
- Pour into a mixing bowl and mix with the beaten eggs and the fig mustard.
- Return to the saucepan and cook for 1 minute.
- Add the prunes, mix gently and pour onto a tray lined with parchment paper to a thickness of 1.5 cm.
- Cover with cling film and let cool.
- Cut out 4/5 cm discs with a cookie cutter.
- Rework the trimmings in the saucepan and cut out more discs.
- Arrange the discs in a gratin dish and sprinkle with parmesan.
- Bake for 5 minutes at 180°C until gratinéed.
