Semolina Gnocchi alla Romana

Ingredients

• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (170g) semolina flour 1 cup (170g) semolina flour
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a medium saucepan, bring the milk and water to a simmer over medium heat.
2. 2.
   Gradually whisk in the semolina flour, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking, stirring frequently, for about 10 minutes or until the mixture thickens and pulls away from the sides of the pan.
4. 4.
   Remove the pan from the heat and stir in the butter, Parmesan cheese, salt, and black pepper until well combined.
5. 5.
   Line a baking sheet with parchment paper and spread the semolina mixture onto it, smoothing it out to an even thickness of about 1/2 inch (1.3cm).
6. 6.
   Refrigerate the mixture for at least 1 hour or until firm.
7. 7.
   Preheat the oven to 375°F (190°C).
8. 8.
   Using a round cookie cutter or a glass, cut out rounds from the chilled semolina mixture and arrange them in a greased baking dish.
9. 9.
   Pour the tomato sauce over the gnocchi, spreading it evenly.
10. 10.
    Bake for 25-30 minutes or until the gnocchi are golden and the sauce is bubbling.
11. 11.
    Garnish with fresh basil leaves and serve hot.

Treat your ingredients with care...

• Semolina flour — Make sure to gradually whisk it into the liquid to avoid lumps from forming.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own for a more authentic taste.

Tips & Tricks

• To achieve a crispy top, broil the dish for a couple of minutes at the end of baking.
• Serve the gnocchi with a sprinkle of extra Parmesan cheese for added flavor.
• Experiment with different herbs and spices in the tomato sauce to customize the taste.
• Leftover gnocchi can be refrigerated and reheated in the oven for a quick and delicious meal.
• Pair this dish with a fresh green salad to balance the richness.

Serving advice

Serve the Semolina Gnocchi alla Romana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Present the golden-baked gnocchi on individual plates or in a large serving dish. The vibrant red tomato sauce and the sprinkle of Parmesan cheese on top will make the dish visually appealing.