Romana gnocchi with tomato sauce

Serve these semolina gnocchi with rich tomato sauce and crunchy pine nuts.

Recipe «Romana gnocchi with tomato sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1L milk, 185g semolina, 1 egg, lightly whisked, 95g shredded parmesan, 625ml Italian tomato sauce , 55g pine nuts, 2 tbsp fresh oregano leaves .

Ingredients:

• 1L milk 
• 185g semolina 
• 1 egg, lightly whisked 
• 95g shredded parmesan 
• 625ml Italian tomato sauce 
• 55g pine nuts 
• 2 tbsp fresh oregano leaves 

Instructions

1. Line a 20 x 30cm (base measurement) Swiss roll pan or baking tray with non-stick baking paper. Place milk in a saucepan and bring just to the boil over high heat. Reduce heat to medium-low and add the semolina in a thin steady stream. Cook, stirring, for 10 minutes or until mixture is stiff and grains are tender. Remove from heat.
2. Add the egg and 70g (3/4 cup) of the parmesan to the semolina mixture and stir until well combined. Spoon into the prepared pan and use a spatula to smooth the surface. Set aside for 2 hours or until cool and firm.
3. Preheat oven to 200°C. Use a 6cm-diameter round pastry cutter to cut 18 discs from the semolina mixture.
4. Spread the tomato sauce over the base of a 19 x 28cm (base measurement) ovenproof dish. Arrange semolina discs, overlapping slightly, on top.
5. Combine the pine nuts and remaining parmesan in a small bowl. Sprinkle the semolina discs with parmesan mixture. Bake in oven for 15 minutes or until warmed through and nuts are toasted. Sprinkle with oregano leaves and serve immediately.