Instructions: For the semolina Gnocchi, heat the milk with the butter and add a pinch of salt and nutmeg. When at boiling point, add the semolina and stir continuously with a wooden spoon while on medium heat, until the mixture comes loose off the sides and bottom of the saucepan. Take off the heat and add the parmesan cheese and the eggs and mix well. Check seasoning.

Immediately turn the Gnocchi mix into a well oiled baking tray of 12x6 inches and spread with a spatula until completely even and flat. This has to be done at great speed as the semolina mix sets very quickly. Set aside and cool.

For the tomato sauce, sweat off the onions in the oil, add the tomatoes, chicken stock and the rest of the ingredients, cook on a low heat for half an hour remove the Rosemary, thyme and bayleaf and blend with a hand blender until the sauce is smooth and fine. Set aside.

Check the mushrooms for dirt, if necessary clean and remove the stalks. Do not wash. Season with salt and pepper and grill on a griddle with a sprig of Rosemary and thyme and set aside.

For the basil oil, gently heat up the olive oil with the basil leaves to blood temperature, chop the basil with the hand blender and pass the oil through a piece of muslin or fine sieve to collect the oil. Part of the basil puree can be used for the tomato sauce, if preferred, otherwise it can be used for a pasta dish the following day.

Take the cold semolina mix, cut into triangles of 21/2-3 inches. Fry on both sides in a non-stick pan with oil and a little butter until golden brown and sprinkle with additional parmesan cheese. To dress the dish, put a small ladle of hot tomato sauce into a large soup plate, place six pieces of semolina Gnocchi in a circle, arrange four or five pieces of grilled mushrooms in the centre on the top of the semolina Gnocchi and drizzle some basil oil over the top. Serve immediately. Additional parmesan cheese can be served on the side.

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