Gnocchi alla Romana hails from Rome and is made with semolina as opposed to potatoes. They are usually cut into round, smooth discs from a sheet of cooled dough made up of semolina, milk, butter and Parmesan. Once baked they are usually served with a tomato sauce, but here I have added the tomato hit into the actual gnocchi themselves by introducing a squeeze of Bomba to the semolina mix. Make sure to eat these in one sitting as they don’t keep well. Any excuse…
3 cups milk
1 teaspoon kosher salt
6 tablespoons butter
1 cup semolina
1 tablespoon Bomba! XXX
1 cup Parmesan cheese, finely grated
2 tablespoons melted butter
- Butter a baking sheet with sides about 1 inch high.
- In a pan, heat the milk, salt and butter until just before simmering point. Pour in the semolina whisking continuously. Once the mixture starts to thicken, change to a wooden spoon and beat to ensure a smooth mixture.
- Remove from the heat and stir in the Bomba, ¾ of the Parmesan cheese and 2 egg yolks.
- Pour this mixture into the cookie sheet and spread evenly until about ½ inch thick. Put in the fridge and chill for at least an hour until very firm.
- Preheat the oven to 400°F.
- Use a 2 or 3 inch cookie cutter to cut out rounds from the gnocchi mixture. Arrange these in another buttered baking dish slightly overlapping. Brush with the melted butter and top with the rest of Parmesan cheese.
- Bake in the oven for 15-20 minutes until the top is golden brown. Serve immediately.