Gnocchi Romaine

Yield:	1 servings
Categories:

600	ml	Milk
150	g	Semolina
50	g	Butter
1		Egg yolk
		A pinch of grated nutmeg
		Salt and freshly ground black pepper
1	ts	Vegetable oil
50	g	Onion; peeled and finely
		; chopped
1		Clove garlic; peeled and crushed
		A pinch of oregano
1/2		Bayleaf
1		350 g tin chopped tomatoes; strain and keep
		; juice
1	ts	Tomato puree
2	dr	Tabasco sauce; (2 to 3)
2	dr	Worcester sauce; (2 to 3)
		A pinch of sugar
50	g	Parmesan cheese; grated