Roman Gnocchi
RECIPE
ROMAN GNOCCHI
▪1200g/mL whole milk
▪115g/1 stick butter
▪12g or 2tsp salt
▪275g or 1 2/3c semolina flour
▪125g or 1 1/2c parmesan, grated
▪5 egg yolks
▪1/4tsp (less than 1g) nutmeg
Combine milk, butter, and salt in a large heavy-bottomed pot and bring to simmer over low heat. While whisking, add semolina flour. When semolina is thick and has absorbed all of the liquid, continue cooking for another 15 minutes over low heat, stirring every 5 minutes.
Off heat, stir in parm, egg yolks, and nutmeg. Spread doughy mixture evenly onto an oiled half sheet tray. Use a second sheet tray (oiled on bottom) to press down on the mixture to flatten and even it out. Refrigerate for 30 min.
Cut chilled gnocchi into squares or use a large ring mold to cut out circles.
Heat a nonstick saute pan over medium-high. Add squeeze of olive oil followed by gnocchi squares or rounds. Fry on each side for about 2 minutes or until golden and crisp.
FRESH TOMATO SAUCE
▪3lbs/5-8 med-lrg in-season tomatoes, cored and skin removed
▪75g or 1/2c olive oil
▪150g or 1 medium onion, small diced
▪25g or about 5 cloves sliced garlic
▪25g or 2.5Tbsp calabrian chilis, chopped
▪Salt
▪20g or 1.5Tbsp tomato paste
Dice tomatoes.Strain off tomato water and reserve for later.
Preheat large heavy bottom pot over medium. Add olive oil, onions, garlic, chilis, and a large pinch of salt. Stir to combine. Reduce heat to low and gently fry for 15min.
Add in tomatoes. If mixture is too dry, add a splash of the tomato water. Stir and bring to a simmer over medium and cook for 15 minutes until thickened.
Add tomato paste, stir in and cook for another 5 minutes. Taste for seasoning and adjust with additional salt if needed.
