Romana gnocchi

Ingredients for 4 servings:

• 1 liter of milk
• 250 g semolina (durum wheat semolina)
• 1 ½ tsp salt
• Pepper, from the mill
• Nutmeg, grated
• 50 g butter
• 150 g Parmesan or Grana Padano
• 2 egg yolks
• 1 can of tomatoes, peeled
• 1 onion(s), finely diced
• 1 garlic clove(s), finely diced
• 1 stalk(s) celery, finely diced
• 1 carrot(s), finely diced
• salt and pepper
• olive oil
• possibly sugar
• 1 bunch arugula

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

on tomato sauce and rocket

For the sauce: Sauté the finely diced onion and garlic in olive oil until translucent. Add the diced vegetables and sauté as well. Add the tomatoes and simmer over low heat until a fairly thick sauce has formed, meaning most of the liquid has evaporated. Stir frequently to prevent sticking. Season with salt and pepper. If the canned tomatoes don’t have enough flavor, add a little more sugar. For the gnocchi alla romana: Season the milk with salt, pepper, and grated nutmeg and bring to a boil. Whisk in the durum wheat semolina, stirring constantly. Bring to a boil briefly, then turn off the heat and let it swell for about 10 minutes. Stir in the butter and 50g of Parmesan cheese. Once the mixture has cooled slightly, stir in the egg yolks mixed with a little milk and spread everything on a baking sheet lined with baking paper to a thickness of about 2cm. Once firm, cut into circles or diamonds, place on a baking sheet lined with parchment paper, and sprinkle with the remaining Parmesan cheese. Drizzle with a little olive oil and bake in an oven preheated to 180°C for about 20 minutes. Heat the tomato sauce and remove from the heat. Arrange arugula on plates according to your taste. Pour the tomato sauce over the tomato sauce and place the gnocchi on top. Sprinkle with freshly ground pepper and serve immediately.