Semolina gnocchi with tomato sauce

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 15
Servings 4
Time 20 min + refrigerati


  • 1
  • 250
  • 3
    large egg yolks
  • 75
    Parmesan cheese, plus extra to garnish
  • 100
  • 30
    fresh herbs, chopped (or half as much dried)
  • basil leaves, to garnish
  • 4
    large tomatoes, halved
  • 4
    garlic cloves, crushed
  • 15
    fresh herbs
  • pinch sugar
  • 60
    olive oil
  • 15
    balsamic vinegar
  • 15
    tomato paste


30 min
Grease a 25 x 40 cm dish or baking tray. Heat milk in a saucepan until just boiling. Remove from heat. Gradually whisk in semolina, then stir over low heat until thickened. Gradually add egg yolks, Parmesan, butter and herbs and continue to stir until mixture leaves side of pan. Spread on to baking tray and smooth over with a wet spatula. Cool and cover. Refrigerate for at least 1 hour or overnight. Preheat oven to 220 ºC. Cut into 8 squares and cut again to form 16 triangles. Bake in the oven for 15 minutes until base is golden. Turn over and cook for a further 15 minutes until base is golden. Serve 4 triangles on each plate and pour over tomato sauce. Top with shaved Parmesan and basil leaves. Serves 4. TOMATO SAUCE Place tomato halves on baking tray and top with garlic and herbs. Sprinkle with sugar and freshly ground black pepper. Bake in the oven at 220 ºC for 30 minutes until tomatoes soften. Slide tomatoes out of their skins and mash in a pan. Stir in oil, vinegar and tomato paste. Season to taste. Cook gently for 5 minutes, stirring occasionally.

Read more on: starch  |  bake

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