Summary

Ingredients

• 1 liter milk
• 250 g semolina, (durum wheat semolina)
• 1 ½ teaspoon salt
• Pepper from the grinder
• Nutmeg, grated
• 50 g butter
• 150 g Parmesan or Grana Padano
• 2 egg yolks

For the sauce:

• 1 can tomato (s), peeled
• 1 onion (s), finely diced
• 1 clove garlic, finely diced
• 1 stalk celery, finely diced
• 1 carrot (s), finely diced
• salt and pepper
• olive oil
• possibly sugar
• 1 bunch rocket

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Instructions

1. For the sauce:
2. Sweat the finely diced onion and garlic in olive oil until translucent. Add the diced vegetables and sweat them too. Top up with the tomatoes and simmer everything over a low heat until a thick sauce has formed, i.e. most of the liquid has boiled away. Stir again and again so that nothing burns. Season to taste with salt and pepper. If the canned tomatoes don`t have enough flavor, add a little more sugar.
3. For the gnocchi alla romana:
4. Season the milk with salt, pepper and grated nutmeg and bring to the boil. Stir in the durum wheat semolina, bring it to the boil briefly and leave it to soak out of the plate for about 10 minutes with the stove switched off.
5. Stir in the butter and 50 g parmesan cheese. When the mixture has cooled down a little, stir in the egg yolks mixed with a little milk and spread everything about 2 cm thick on a baking sheet lined with baking paper. Once firm, cut into circles or rhombuses, place on a baking sheet lined with baking paper and sprinkle with the rest of the parmesan. Drizzle some olive oil over it and bake in the oven preheated to 180 ° C for about 20 minutes.
6. Warm up the tomato sauce and take it off the fire. Arrange the rocket on plates to taste. Pour tomato sauce over it and place gnocchi on top. Sprinkle with some freshly ground pepper and serve immediately.