Gnocchi Alla Romana with Tomato Sauce

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Gnocchi Alla Romana with Tomato Sauce
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
435
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories435 kcal(21 %)
Protein18.2 g(19 %)
Fat26.4 g(23 %)
Carbohydrates31 g(21 %)

Ingredients

for
4
For the gnocchi
500 milliliters
1 teaspoon
120 grams
100 grams
grated Parmesan
1
medium Egg
30 grams
Tomato sauce
1 each garlic clove and Onion
2 tablespoons
1
small can of peeled Tomato
Salt, Pepper
1 pinch

Preparation steps

1.

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.

2.

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.

3.

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.