Roman Gnocchi with Tomato and Kalamata Sauce


Recipe and photo by Sara Newberry

4 cups whole milk

1 cup semolina flour

1 large egg, beaten

1/4 cup unsalted butter, cut into 

1/2-inch cubes

1/2 cup grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground 

black pepper

1 tablespoon olive oil

Tomato sauce:

1/4 cup vegetable oil

1 shallot, minced  

1 garlic clove, minced

1/4 teaspoon crushed red pepper

1 (28-ounce) can crushed tomatoes

1/2 cup pitted Kalamata olives, chopped 

Kosher salt and freshly ground 

black pepper

1/4 cup chopped basil leaves

For gnocchi: In a medium saucepan set over medium heat, bring milk to a simmer. Slowly add semolina flour in a thin stream, whisking constantly. When combined, stir with a wooden spoon until mixture thickens. Remove from heat and stir in egg, butter and cheese. Season with salt and pepper.  

Pour mixture into a 9”x13” baking dish, cover with plastic wrap to prevent a skin forming on the surface, and refrigerate until cool and firm to the touch, about 1 hour.

Heat oven to 400°F. Line a baking sheet with parchment and brush parchment with oil.

Cut chilled dough into 12, 3-inch squares and arrange squares on prepared baking sheet. Bake until the bottoms of squares turn golden brown, 15 minutes.

Meanwhile, make sauce: In a medium saucepan set over medium heat, heat vegetable oil. Add shallot; cook until fragrant, 1 minute, then add garlic and red pepper and cook 30 seconds more. Add crushed tomatoes and simmer on low for 15 minutes. Add olives and basil. Season with salt and pepper. Shingle gnocchi on plates and spoon sauce over. Serve hot.