These are semolina gnocchi traditionally served with butter and parmesan. But nothing prevents you from trying them with tomato, perhaps enriched with sausage or mozzarella
The gnocchi alla Romana, based on semolina, with their round shape and baking, they are a specialty that is part of the tradition of first courses from Lazio, easy to prepare and always very popular. The original recipe provides that they are served only with butter and plenty of Parmesan, but if we want we can also use others seasonings to enrich them with taste. Here are some ideas.
Roman-style gnocchi, a poor dish
As mentioned, semolina dumplings derive from popular tradition of Lazio, and in particular the city of Rome. The curious fact is that, even if they belong to the traction of central Italy, for their preparation the Parmesan Cheese, a typical cheese of the northern regions, and not the pecorino cheese, classic of the central and southern regions. They are very different from classic dumplings, that are prepared with flour and not with semolina, and which are cooked in water and not in the oven. The peculiarity of this dish is his delicate flavor, easily adaptable even to the most difficult palates.
The recipe for Roman-style gnocchi with tomato
This version of semolina gnocchi with tomato it is even more attractive, even for the little ones. It takes very few ingredients: semolina, milk, eggs, butter and Parmesan, as well as a generous sprinkling of nutmeg. First of all, heat a liter of milk in a saucepan. When it is hot but not boiling, pour in 250 g of semolina and mix well. Add a pinch of salt, 100 g Parmesan, 70 g of butter, a sprinkling of nutmeg and two egg yolks. Stir and pour the mixture onto a marble cutting board. Roll out the dough with the help of a spatula and make circles with a diameter of 4 cm with a pastry cutter. Grease a pan and arrange the gnocchi discs next to each other. Once the pan is filled, sprinkle again with Parmesan cheese and distribute flakes of butter here and there. Now take care of the tomato sauce. In a pan, fry a clove of garlic in a little extra virgin olive oil. Add 400 g of cherry tomatoes and cook for 30 minutes. Pour the sauce over the gnocchi. Bake at 180 degrees for about 30 minutes. Serve lukewarm.
Roman-style gnocchi with sausage sauce
Do you want a stronger flavor for your gnocchi? Then you just have to experience this sausage sauce, full and tasty, perfect for these autumn days. Take some pork sausage, remove the skin with a sharp knife and then cut it into chunks. In a saucepan in a little extra virgin olive oil fry half a red onion thinly sliced. Once it is ready, add the sausage and blend with a drop of White wine. Chop it up with a wooden spoon and, when it is browned, add some tomato sauce it's a dry bay leaf. Stir, cover and cook for about 20 minutes. Once ready, remove the bay leaf and pour the sauce over the gnocchi. Bake as indicated in the recipe above.
Alla Romana Gnocchi With Tomato And Mozzarella
If you are a fan of tomato and mozzarella why not try the semolina gnocchi with this sauce? Once the gnocchi are ready, before putting them in the oven, pour the tomato sauce and cover everything with thinly cut slices of fiordilatte mozzarella. To prevent the mozzarella from losing too much water, slice it and let it drain for about 15 minutes before adding it to the tomato.
In the tutorial, some more tips for preparing this dish
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