Instructions: Add the semolina to the cold milk, season with nutmeg, pepper and a little salt.

Bring to the boil, stirring and whisking continuously. When the mix has thickened, beat in the egg, Parmesan cheese and finally the goats cheese.

Pour the mix into a tray and cover. Bake in a bain marie for approximately 10 minutes. Then leave to cool. Cut out the gnocchi into preferred shape then bake or grill for 5-10 minutes until warm, crisp and brown.

Top with a slice of marinated goats log and grill until melting.

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