Semolina gnocchi saltimbocca

Method

For gnocchi, place milk and bay leaves in a saucepan and bring to the boil. Pour in semolina in a steady stream, whisking constantly. Season with salt and pepper. Lower heat and cook for 15 minutes, stirring occasionally, until mix thickens and starts to come away from the pan. Remove bay leaves and discard.

Remove semolina from heat and beat in yolks, butter, sage and half the parmesan. Grease a one-centimetre-deep tray with plenty of butter. Spoon semolina mixture into tray and spread out evenly. Chill in the fridge for two hours or until set.

Heat olive oil in a saucepan and add onion and garlic. Season with salt and pepper and fry until soft and starting to colour, about 10 minutes. Add tomatoes and sugar and simmer until thick and shiny, about 30 minutes. Remove gnocchi from fridge and cut into five-centimetre rounds with a biscuit cutter.

Wrap each gnocchi with a strip of prosciutto (or, if preferred, use more prosciutto and wrap the whole gnocchi). Heat extra olive oil in a non-stick frying pan and fry gnocchi on both sides until golden and crisp. Serve with a spoonful of the tomato sauce on top and sprinkle with the remaining parmesan.