Gnocchi alla Romana with Garlicky Crushed Tomato Sauce

1 hour
20 minutes Prep Time
35 minutes Cook Time
6 Servings

This baked gnocchi alla Romana is layered over a garlicky tomato sauce made with Red Gold Crushed Tomatoes for rich, slow simmered flavor. The semolina gnocchi turn golden and crisp at the edges while staying tender inside, with plenty of butter and Parmigiano melted over the top. It is a comforting, crowd friendly dish that feels special but uses simple pantry ingredients. @Thepastatable @thefeedfeed

Ingredients

  • SEMOLINA GNOCCHI
  • 5 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups semolina flour
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup finely grated Parmigiano Reggiano
  • 3 large egg yolks
  • 1 1/2 teaspoons finely chopped Italian parsley
  • GARLICKY CRUSHED TOMATO SAUCE
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup garlic cloves, peeled
  • 1/4 teaspoon crushed red pepper flakes

  • 1 can Red Gold Canned Crushed Tomatoes 15 oz

  • Kosher salt, to taste
  • 1 sprig fresh basil
  • 2 tablespoons unsalted butter

Instructions

Make the Semolina Base – Step one

In a large pot over medium heat, bring the milk just to a gentle simmer. Stir in the salt.

Step two

Slowly whisk in the semolina in a steady stream, whisking constantly to prevent lumps. Cook, stirring, until very thick, about 5 to 7 minutes.

Step three

Remove from the heat. Stir in the egg yolks, 2 tablespoons butter, and the Parmigiano Reggiano until fully combined.

Step four

Spread the mixture evenly onto a parchment lined 10 x 15 inch baking sheet to about 1/2 inch thick. Press plastic wrap directly on the surface and let cool for about 1 hour, until firm.

Make the Garlicky Sauce – Step one

Heat the olive oil in a saucepan over medium low heat. Add the garlic cloves and cook until soft and lightly golden.

Step two

Stir in the red pepper flakes, Red Gold Crushed Tomatoes, salt, and the basil sprig.

Step three

Simmer gently, partially covered, for about 15 minutes. Remove the basil and stir in 2 tablespoons butter. Set aside

Assemble and Bake – Step one

Preheat the oven to 400°F.

Step two

Use a 3 inch round cutter to cut circles from the cooled semolina.

Step three

Spread the tomato sauce over the bottom of a baking dish. Arrange the semolina rounds on top, slightly overlapping.

Step four

Melt the remaining 4 tablespoons butter and drizzle over the gnocchi. Sprinkle generously with more Parmigiano.

Step five

Bake for about 20 minutes, until the tops are golden and lightly crisp at the edges.

Step six

Finish with more Parmigiano and chopped parsley before serving.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs