Fried Gnocchi

[Starters]

570ml/1 pint milk

1 onion, sliced

1 clove

1 bay leaf

6 parsley stalks

110g/4oz semolina

200g/7oz strong cheddar cheese

2 tablespoons freshly grated Parmesan

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper

a pinch dry English mustard

a pinch cayenne pepper

oil for deep frying

beaten egg

dried white breadcrumbs

1. Infuse the milk in a saucepan with the onion, clove, bay leaf and parsley stalks over a gentle heat for 7 minutes. Bring up to boiling point then strain.

2. Sprinkle in the semolina, stirring continuously, and cook still stirring until the mixture is thick (about 1 minute). Remove pan from heat and add the cheeses, parsley, salt, pepper, mustard and cayenne. Spread this mixture into a neat round on a wet plate and refrigerate for 30 minutes.

3. Cut the gnocchi paste into 8 wedges. refrigerate again.

4. Heat the oil in a fryer until a crumb will sizzle in it. dip the gnocchi in the beaten egg then coat with breadcrumbs.

5. Deep fry until golden brown (about 2 minutes). Drain on kitchen paper. Sprinkle with salt and serve.