Gnocchi Alla Romana with Tomato Sauce
- For the gnocchi
- 500 milliliters milk
- 1 teaspoon salt
- 120 grams Semolina flour
- 100 grams grated Parmesan
- 1 medium egg
- 30 grams butter
For the gnocchi: Bring the milk and salt to a boil. Sprinkle the semolina flour over the milk and boil, stirring constantly. Simmer for about 15 minutes. Stir in 40 g (approximately 1 1/2 ounces) of Parmesan and the egg. Turn out the mixture onto a lined baking sheet and spread out to a 1 cm (approximately 1/2 inch) thick layer. Cool.
For the tomato sauce: Peel the garlic and onion chop into small cubes. Heat the olive oil in a pot and saute the garlic and onion. Pour the canned tomatoes with the liquid into the pot and crush with a wooden spoon. Bring the sauce to a boil until thickened and smooth. Season with salt, pepper and sugar.
From the semolina, cut rounds, 5-6 cm in diameter (approximately 2-2 1/2 inches). Lay the rounds, slighly overlapping, in a lightly buttered baking dish and sprinkle with the remaining Parmesan. Top with pats of butter. Bake in a preheated oven at 220°C (approximately 425°F) for 15-20 minutes. Serve the gnocchi with the tomato sauce.