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Roman gnocchi with tomato fondue & parmesan

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the tomatoes in a lightly oiled baking tray, cut side up. Lightly season, sprinkle with a little oil and cook in the oven until they have collapsed. Then remove the skins and roughly chop. 
  • In another bowl, beat 30 gm grated parmesan with 40 gm melted butter and the egg yolks. Set aside.
  • Gently bring the milk, nutmeg and seasonings to the boil. Then turn the heat down and pour in the semolina flour in a steady stream, continually stirring for 5-10 mins. Remove from the heat, add the butter mixture and stir until well combined.
  • Spray a baking tray with oil, line the base with baking paper and spoon in the gnocchi mixture. Smooth the top with a knife dipped in cold water and set aside for about 30-45 mins to cool and set. Then cut into rounds and place in a gratin dish (baking dish) in one layer, overlapping slightly.
  • Combine the cream with the remaining melted butter and 30 gm grated parmesan. Spoon over the gnocchi and cook in the oven for about 30 mins until puffed up and golden.
  • At the same time, heat a little oil in a heavy-bottomed pot and gently saute the onion and garlic until softish. Add the chopped tomatoes with seasonings, the thyme and rosemary. Stir, turn the heat down and simmer for about 10 mins to reduce a little. Taste for seasoning.
  • When the gnocchi is ready, sprinkle a generous amount of the tomato fondue and a little more grated parmesan over the top.
  • Serve as is with a simple green salad and the remaining tomato fondue in a small bowl on the side.

Ingredients

  • 6 ripe red tomatoes, halved
  • olive oil spray
  • olive oil
  • 60+ gm freshly grated parmesan
  • 85 gm butter, melted
  • 3 egg yolks
  • 1 litre milk
  • a good pinch of ground nutmeg
  • sea salt & freshly ground pepper
  • 200 gm semolina flour
  • 90 ml thickened cream
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm