Random Recipe Monday

Mondays often need a little jolt; for me, I have a larger than usual mountain of laundry to conquer today (it is "wash day" after all). So, I thought I would introduce a little randomness into the day and pick a recipe to share. I grabbed "The Figs Table" by Todd English and Sally Sampson from the bookshelf and opened a page at random. If you aren't familiar with Todd English, his claim to fame is his restaurant, Olives, and his amazing pizzas. The fig jam and prosciutto pizza is amazing - I know, jam on pizza is heretic, but really, it is too good. Unfortunately, random recipe day did not produce that recipe for me to share, so here is what fate offers to you:

Semolina Gnocchi a la Romano*

4 cups milk
1 1/4 cups semolina
1/2 cup heavy cream
1/2 cup coarsely grated Parmesan cheese
1 tsp kosher salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter
1/2 cup diced virgina baked ham
2 garlic cloves, chopped
1/2 spanish onion, chopped
1/2 head savoy cabbage, cored and thinly sliced
1 cup Chicken broth
1 tablespoon chopped rosemary leaves
4 ounced Italian Gorgonzola cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper

Light grease a 9 x 12 pan. To make the semolina gnocchi: place the milk in a medium saucepan over medium-high heat, bring to a boil, and slowly whisk in the semolina, continuing to whisk until it has thickened, about 2 minutes. Add the cream, Parmesan, salt and pepper and mix well. Pour into the prepared pan and smooth out with a knife or spatula. Cover with plastic wrap and refrigerated at least 1 hour or overnight. Cut out 12 circles with a biscuit cutter or the rim of a glass and set aside.
To prepare the cabbage: place a large skillet over medium heat and when it is hot add the butter. Add the ham, garlic, onion, and cabbage, stirring well after each addition, and cook for 3 minutes. Add the broth and cook until the cabbage is wilted, about 20 minutes. Add the rosemary and cook for 2 minutes.
Transfer to the prepared pan. Place the semolina circles on top of the cabbage in a circular pattern. Top with Gorgonzola and Parmesan, drizzle with cream, and sprink with the salt and pepper. Place in the oven and bake until bubbly and browned, about 15 minutes. Serve immediately (6-8 servings)

*For the copyright police - I am encouraging the purchase of said Author's work by highlighting a wonderful recipe. So there.