Gnocchi di Semolino al Pomodoro Recipe Guide

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Gnocchi di Semolino al Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Medium saucepan
• Wooden spoon or spatula
• Mixing bowl
• Baking sheet
• Pot for boiling water
• Slotted spoon
• Saucepan for the tomato sauce

Ingredients

  

• Ingredients
• For the Gnocchi
• 1 cup semolina flour
• 2 cups water
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese optional
• 1 egg optional, for richness
• For the Tomato Sauce
• 2 cups canned crushed tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

 

• Method
• Step 1: Prepare the Gnocchi
• Boil Water: In a medium saucepan, bring 2 cups of water to a boil. Add the salt and butter.
• Add Semolina Flour: Gradually whisk in the semolina flour, stirring continuously to prevent lumps from forming.
• Cook the Mixture: Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pan (about 5-7 minutes).
• Cool Down: Transfer the mixture to a mixing bowl. If using, mix in the egg and Parmesan cheese. Let it cool for about 30 minutes.
• Shape the Gnocchi: Once cooled, turn the mixture onto a lightly floured surface. Divide it into four portions. Roll each portion into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi.
• Step 2: Cook the Gnocchi
• Boil Water: Bring a large pot of salted water to a gentle boil.
• Cook the Gnocchi: Carefully add the gnocchi to the boiling water in batches. When they float to the surface, they are cooked (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a baking sheet.
• Step 3: Prepare the Tomato Sauce
• Heat the Olive Oil: In a saucepan over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant but not browned.
• Add Tomatoes and Seasonings: Pour in the crushed tomatoes and add oregano, salt, and pepper. Simmer for about 10 minutes to allow the flavors to meld.
• Step 4: Combine and Serve
• Combine Gnocchi with Sauce: Gently toss the cooked gnocchi with the tomato sauce until coated.
• Garnish and Serve: Serve hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.
• Variations
• Vegetarian Option: Leave out the cheese or use a vegan cheese substitute.
• Herbed Gnocchi: Add finely chopped fresh herbs (like parsley or basil) to the gnocchi mixture for added flavor.
• Spicy Version: Incorporate red pepper flakes into the tomato sauce for a kick.

Keyword Gnocchi, Gnocchi di Semolino

Gnocchi di Semolino al Pomodoro, or semolina gnocchi with tomato sauce, is a delightful Italian dish that brings comfort and warmth to any table. These tender dumplings are made from semolina flour, water, and a touch of butter, then served with a luscious tomato sauce that complements their texture perfectly. From my own personal experience, this dish is not only satisfying but also surprisingly simple to make, even for beginners. The end result is a hearty meal that can impress family and friends alike. Let me show you how I make Gnocchi di Semolino al Pomodoro.

Notes on What to Expect

When making Gnocchi di Semolino al Pomodoro, expect a comforting and creamy texture from the gnocchi, perfectly balanced with the acidity and sweetness of the tomato sauce. The dish is hearty but light enough for any occasion.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 15 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 360 per serving
• Cost of Ingredients: Around $10 (prices may vary based on location)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Medium saucepan
• Wooden spoon or spatula
• Mixing bowl
• Baking sheet
• Pot for boiling water
• Slotted spoon
• Saucepan for the tomato sauce
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Semolino al Pomodoro  now.

Ingredients

For the Gnocchi

• 1 cup semolina flour
• 2 cups water
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg (optional, for richness)

For the Tomato Sauce

• 2 cups canned crushed tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Semolino al Pomodoro  now.

Method

Step 1: Prepare the Gnocchi

1. Boil Water: In a medium saucepan, bring 2 cups of water to a boil. Add the salt and butter.
2. Add Semolina Flour: Gradually whisk in the semolina flour, stirring continuously to prevent lumps from forming.
3. Cook the Mixture: Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pan (about 5-7 minutes).
4. Cool Down: Transfer the mixture to a mixing bowl. If using, mix in the egg and Parmesan cheese. Let it cool for about 30 minutes.
5. Shape the Gnocchi: Once cooled, turn the mixture onto a lightly floured surface. Divide it into four portions. Roll each portion into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi.

Step 2: Cook the Gnocchi

1. Boil Water: Bring a large pot of salted water to a gentle boil.
2. Cook the Gnocchi: Carefully add the gnocchi to the boiling water in batches. When they float to the surface, they are cooked (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a baking sheet.

Step 3: Prepare the Tomato Sauce

1. Heat the Olive Oil: In a saucepan over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant but not browned.
2. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and add oregano, salt, and pepper. Simmer for about 10 minutes to allow the flavors to meld.

Step 4: Combine and Serve

1. Combine Gnocchi with Sauce: Gently toss the cooked gnocchi with the tomato sauce until coated.
2. Garnish and Serve: Serve hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.

Variations

• Vegetarian Option: Leave out the cheese or use a vegan cheese substitute.
• Herbed Gnocchi: Add finely chopped fresh herbs (like parsley or basil) to the gnocchi mixture for added flavor.
• Spicy Version: Incorporate red pepper flakes into the tomato sauce for a kick.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Semolino al Pomodoro  now.

Tips

• Flour: If the dough is too sticky, add a little more semolina flour when shaping the gnocchi.
• Make Ahead: Gnocchi can be made in advance and frozen. Arrange them on a baking sheet to freeze, then transfer to a bag once solid.

Substitutions for Dietary Needs

• Gluten-Free: Substitute semolina flour with a gluten-free flour blend.
• Dairy-Free: Omit the butter and cheese, and use a dairy-free butter substitute.

Nutritional Information Per Serving

• Calories: Approximately 360
• Protein: 12g
• Carbohydrates: 50g
• Fat: 14g
• Fiber: 3g

I hope this guide has made making Gnocchi di Semolino al Pomodoro seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!