Preparation time 15 minutes, cooking time 15 minutes (plus refrigeration time).

1. Bring milk to a boil in medium saucepan. Gradually add semolina, stirring constantly. Reduce heat, simmer, stirring, about 5 minutes or until mixture thickens. Remove from heat, stir in egg yolks and cheese. Stand 5 minutes.

2. Sprinkle extra semolina on flat surface, roll mixture into two x 5cm- thick sausages shape. Wrap in plastic, refrigerate 1 hour or until firm.

3. Meanwhile, heat oil in small saucepan, cook garlic and basil, stirring until fragrant. Add pasta sauce, bring to a boil. Reduce heat, simmer, covered, 2 minutes. Preheat grill.

4. Cut refrigerated semolina into 2cm gnocchi pieces. Place gnocchi, in single layer, on oiled oven trays. Brush gnocchi with melted butter, sprinkle with extra cheese, grill about 3 minutes or until cheese browns lightly.

5. Serve gnocchi topped with tomato sauce and sprinkles with fresh basil leaves, if desired.

Serves 6, per serving 27.9g fat, 2023kj (484 cal )