Vegan gnocchi alla Romana

Instructions

1. Add the soy milk, bay leaf, garlic, onion and peppercorns to a small saucepan and bring to the boil over a high heat. Once boiling, remove from the heat and set aside to infuse for 15 minutes.
2. Strain the milk into a larger saucepan and add the stock. Bring back to the boil over a high heat, then reduce the heat to a low simmer.
3. Slowly add the semolina flour in a thin stream, whisking continuously. Cook the semolina for 15–20 minutes, or until the mixture becomes very thick and starts to pull away from the side of the pan. (When the semolina is too thick to whisk, switch to a wooden spoon.)
4. Remove from the heat and stir in the parmesan, half the butter and the nutmeg. Season heavily with salt and white pepper.
5. Spray a baking tray with oil and pour the semolina onto it, spreading it out into an even layer about 1.5 cm (½ in) thick. Leave to cool for about 30 minutes, or until it has completely set.
6. While the semolina is setting, preheat the oven to 200°C (390°F). Grease the bottom and sides of a 2 litre (68 fl oz/8 cup) ovenproof baking dish with a little butter.
7. Using a round cutter or glass (roughly 5 cm/2 in in diameter), cut the semolina into discs, dipping the cutter in some water if it begins to stick between cuts.
8. Layer the semolina rounds into the greased baking dish, slightly overlapping. Dot with the remaining butter and lightly season the top with extra salt and pepper
9. Bake, uncovered, for 20 minutes, or until a light golden crust forms on top, then remove from the oven and grate over a little extra parmesan if desired.
10. Allow to cool for a few minutes to allow it to slightly firm up before serving.