Roman Gnocchi
Roman gnocchi is a fluffy, cheesy, semolina gnocchi that's a perfect, comforting compliment to fresh summer tomatoes.
Ingredients
- 1200 g whole milk
- 115 g butter, 1 stick
- 12 g salt
- 275 g semolina flour
- 125 g parmesan, grated
- 5 egg yolks
- 1/4 tsp nutmeg, less than 1g
- FRESH TOMATO SAUCE:
- 3 lbs in-season tomatoes, 5-8 med-lrg, cored and skin removed
- 75 g olive oil
- 150 g yellow onion, 1 medium, small diced
- 25 g sliced garlic, about 5 cloves
- 25 g calabrian chilis, chopped
- Salt
- 20 g tomato paste
Instructions
- 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:
- 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.
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