Jason and I loved it! The kids.....not so much. They both tried it....better than nothing!
I did make a few adjustments to the recipe. The sauce is a super simple sauce I like to put on baked pasta. It's quick, easy, and especially delicious in the summer with fresh tomatoes!
Semolina Gnocchi with Roasted Tomato and Garlic Sauce
For the Gnocchi:
2 1/2 cups milk
1/4 tsp salt
1 cup semolina flour
3 tbsp unsalted cold butter
1 egg, beaten
1/2 cup provolone cheese, shredded
1/4 tsp dried basil
1/2 tsp baking powder
1/4 cup Parmesan cheese
For the Tomato Sauce:
1 lb fresh tomatoes, seeded and roughly chopped (or just use cherry/grape tomatoes - they can be used whole. I used a mixture of the two)
4 large garlic cloves, unpeeled
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp dried basil
1. Preheat the oven to 400 degrees. In a medium saucepan, heat milk and salt until bubbles just begin forming around the edges of the pan. Slowly add in the semolina, whisking constantly. Reduce to low and cook, stirring often with a rubber spatula, until mixture becomes stiff and pulls away from the sides and bottom when stirred. Remove from heat and let cool for 5 minutes.
2. Stir butter into semolina mixture then stir in the egg. Once it becomes smooth, stir in provolone, basil and baking powder.
3. Using a 1/4 cup measuring cup (or your hands), create 12 'patties' of dough and place on a cookie sheet or large plate. Be sure and wet whatever you're using with water so the dough won't stick. Place the gnocchi, uncovered, into the refrigerator for 30 minutes. Or, cover and leave in the fridge for up to 24 hours.
4. Once the gnocchi has chilled, gently butter or oil a small casserole dish. Layer the gnocchi so they are shingled on top of each other. Sprinkle with Parmesan and bake for 40 minutes and then broil for 2-5 minutes. Allow to rest for 10-15 minutes before serving.
5. Once gnocchi is baking, prepare the sauce. Place all the ingredients for the tomato sauce on a rimmed baking sheet, making sure it's all coated well. Place the tomatoes in the oven and roast for approximately 20 minutes, turning the tomatoes once halfway through.
5. Once the tomatoes and garlic are roasted and tender, carefully remove the skin from the garlic and place the garlic and tomatoes in a medium sized bowl. Using a potato masher (or fork), gently smash the tomatoes and garlic to form a chunky sauce. Serve over the gnocchi and enjoy!
~ Sara :)