Servings: 4 people
Ingredients
For the Gnocchi
- 1 Litre milk
- 250 grams semolina
- 100 grams unsalted butter
- 2 egg yolks, beaten
- 100 grams grated Parmigiano Reggiano
For the Sauce
- 1 medium zucchini cut into thin slices
- 50 grams guanciale or smoked bacon cut into small dice size pieces
- 400 grams small cherry tomatoes cut in half
- 1 clove of garlic cut in thin slices, not chopped
- 1/2 small white onion finely sliced
- 120 grams Pecorino Romano, grated
- Extra virgin olive oil
- 5 leaves fresh basil
- Salt & Pepper to taste
Instructions
For the Gnocchi
- Bring the milk to a boil with salt and 30 gr of butter.
- As soon as he milk comes to a boil, add the semolina, little bit at the time (almost likemaking polenta,) keep stirring in order to avoid lumps.
- Cook the mixture for 10 minutes or until the mix has become thicker.
- Remove from the stove, allow to cool for few minutes and add the beaten egg yolks, make sure you continuouslly mix with a wooden spoon while you areadding the eggs and the Parmigiano.
- Finish mixing and transfer the mix into a try lined with parchment paper. Grease with some olive oil, cover with another sheet of parchment paper andmake sure you evenly spread it (not thicker that 2 cm).
- Cover with plastic wrap and set in a fridge to cool.
- Once cool, using a cookie cutter, cut them into small disks and set them aside in an ovenproof Pyrex dish, greased with butter.
- Line them properly in the Pyrex dish, don't put them on top of the other one, but place them like a fish scale.
- Sprinkle with Parmigiano grated and little knobs of the remaining butter. Bake in a preheated 400 degrees F oven until they are golden brown (make sure not to cook them for too long or have them too dark.)
For the Sauce
- Marinate the tomato in a glass bowl with half of the finely sliced garlic cloves, 3 leaves of basil (tear by hand), olive oil, and a pinch of salt. Marinate for 10 minutes.
- In a medium skillet render the guanciale or smoked bacon, add the sliced onions and the garlic; cook until translucent.
- Add the sliced zucchini and season with salt and pepper. Cook until zucchini is golden brown but not burned or overcooked.
- Add some olive oil if you find you don't have sufficient fat from the guanciale.
- Add the marinated tomatoes and cook for 3 to 4 minutes or until the tomatoes are lightly cooked.
- Remove the sauce from the heat and finish with the remaining basil.
- Serve the baked gnocchi on 4 warm plates, add a small amount of sauce on top and sprink with some Percorino Romano.
Notes
This classical Roman dish is your classical Sunday lunch item that everyone loves, you can also simply serve the gnocchi with a different sauce or just as it is. My recommendation is not to serve with any heavy sauces.
Wine Pairing: Vermentino Colli di Luni
Juice Pairing: Cucumber
Juice Pairing: Cucumber
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