Roman gnocchi recipe
If you have never had freshly made gnocchi, only ones from the supermarket, try this simple and delicious recipe, made with polenta in the Roman style. You'll need a 4-5cm pastry cutter.
Ingredients
- 500 ml milk
- 40 g butter
- 20 g grated Parmesan
- 1 pinch fine salt
- 100 g polenta (cornmeal)
- 2 eggs
- 17.6 fl oz milk
- 1.4 oz butter
- 0.7 oz grated Parmesan
- 1 pinch fine salt
- 3.5 oz polenta (cornmeal)
- 2 eggs
- 2.1 cups milk
- 1.4 oz butter
- 0.7 oz grated Parmesan
- 1 pinch fine salt
- 3.5 oz polenta (cornmeal)
- 2 eggs
- 2 onions, finely sliced
- 1 splash olive oil
- 4 tomatoes, peeled, de-seeded and diced
- 1 garlic clove, unpeeled
- 1 sprig of thyme
- 4 sprigs of parsley, chopped
- 1 tbsp capers
- 10 black olives, quartered
- 4 anchovy fillets, chopped
- 2 onions, finely sliced
- 1 splash olive oil
- 4 tomatoes, peeled, de-seeded and diced
- 1 garlic clove, unpeeled
- 1 sprig of thyme
- 4 sprigs of parsley, chopped
- 1 tbsp capers
- 10 black olives, quartered
- 4 anchovy fillets, chopped
- 2 onions, finely sliced
- 1 splash olive oil
- 4 tomatoes, peeled, de-seeded and diced
- 1 garlic clove, unpeeled
- 1 sprig of thyme
- 4 sprigs of parsley, chopped
- 1 tbsp capers
- 10 black olives, quartered
- 4 anchovy fillets, chopped
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- To make the gnocchi: combine the milk, butter, Parmesan and salt in a saucepan and bring to the boil. Pour in the polenta, all in one go, stirring constantly, then cook for 5 minutes over a gentle heat, still stirring.
- Lightly beat the eggs then, off the heat, stir them into the polenta. Pour the polenta onto a baking sheet, spreading it out to a depth of about 1 cm/½ in, then leave to cool until the mixture hardens.
- To make the tomato concassé: soften the onions in the olive oil for 2–3 minutes, without letting them colour. Stir the diced tomatoes into the onions, then reduce over a gentle heat to get rid of some of the juices.
- Add the garlic clove and thyme, then cover and cook over a gentle heat for 20–30 minutes. Check the consistency and reduce until the mixture is thick.
- Blend half the concassé, then return this purée to the rest of the concassé and stir in the parsley, capers, olives and anchovies. Put to one side.
- Preheat an overhead grill (broiler). Use a 4–5 cm/1½–2 in pastry cutter to cut out the gnocchi, then place on a baking sheet.
- Grill for about 10 minutes, turning them halfway through, until golden all over. Serve immediately, with the tomato concassé spooned over the top.
Recipe extracted from Scook: The Complete Cookery Course by Anne-Sophie Pic, published by Jacqui Small
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