The semolina gnocchi with tomato sauce is a family favorite: let your kids choose the shapes of the cutters and create the gnocchi alla romana together! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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For the semolina gnocchi, pour the milk into a saucepan and bring almost to a boil, then add the butter. While the butter is melting, add the salt… and the grated nutmeg. As soon as it starts bubbling, add the semolina, otherwise you can use polenta corn meal. Stir quickly with a wire whisk as you sprinkle in the semolina to break up any lumps; the same rule applies to polenta. Lower the heat and stir for a few minutes until thickened. Perfect. Finally add 3 egg yolks and some grated parmesan cheese. And stir with a spoon. Now transfer the dough to a baking pan, spread it evenly, cover with cling film and allow to cool. Grease the pan with oil… then smooth it out with a spatula or wet your hands and pat it flat. Done!
While the dough is cooling, prepare a fresh tomato sauce: I’m using cherry tomatoes but you could use Piccadilly or San Marzano tomatoes, when in season. Drizzle a pan with olive oil… and add the cherry tomatoes, cut in half. Cook over a medium heat until mushy, then add salt and fresh basil leaves, after that pass through a food mill. The sauce has thickened and the tomatoes have softened, so add salt and basil… then run through a food mill. And now the funny part: cut the dough into shapes using cookies cutters, I chose animals. Pour a little oil into a plate and dip the cookie cutters, to keep the dough from sticking and ensure easy removal. Cut out as many shapes as the dough will allow. As a finishing touch, sprinkle with grated Edam, Gruyere or Emmental cheese, choose your favourite! Bake at 350°F (180°C) for 15 minutes, using the broiler for the last 5 minutes. And while they are baking, let’s see together the ingredients needed for this recipe!
Ingredients for the semolina gnocchi
Semolina gnocchi with tomato sauce
For the semolina gnocchi
– 1 ½ cups (250 g) of semolina
– 2 pints (1 lt) of milk
– 3 ½ tbsp (50 g) of butter
– just under ½ cup (40 g) of grated parmesan cheese
– 3 egg yolks
– grated nutmeg
– 1 cup (100 g) of grated Edam cheese
– 1 pinch of salt
For the tomato sauce
– 1 ¾ lbs (800 g) of cherry tomatoes
– 3 basil leaves
– a little extra virgin olive oil
– 1 pinch of salt