Back to Recipe Menu

Roman gnocchi with parmesan & a rich roasted tomato sauce



  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the tomatoes in a large oven tray, cut side up. Sprinkle with a little oil and seasonings, and cook in the oven until they collapse a bit. Then set aside and, when cool enough to handle, remove the skins and roughly chop.
  • Gently bring the milk with the nutmeg and a decent amount of seasonings to the boil in a large heavy-bottomed pot, whisking now and again.
  • Then pour in the semolina flour in a steady stream, whisking well. Continue to cook for about 10-12 mins until the mixture comes away from the sides, continually stirring with a wooden spoon.
  • Whisk 30 gm grated parmesan with the egg yolks and 45 gm melted butter. Then add this to the semolina and mix until well incorporated.
  • Line an oiled baking sheet with baking paper and evenly spread the semolina on top (not too thick) and set aside to set.
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until tender, stirring now and again.
  • Add the canned tomatoes with the chopped roasted tomatoes, the thyme, rosemary and seasonings. Stir and cook until thick and fragrant.
  • When the semolina is set, increase the oven temp. to 220°C fan forced (240°C normal).
  • Cut rounds in the semolina using a small pastry cutter and place down the centre of a large gratin (or casserole dish), overlapping a little.
  • Combine the cream with the remaining melted butter. Then spoon this over the top of the gnocchi and sprinkle with 30 gm grated parmesan. Cook in the oven for about 20-30 mins until golden.
  • Serve the gnocchi with the tomato sauce spooned over the top and a sprinkling of extra parmesan and chopped parsley.




  • 8 ripe red tomatoes, cored & halved
  • olive oil
  • sea salt & freshly ground pepper
  • 1 litre milk
  • a pinch of nutmeg
  • 200 gm semolina flour
  • 330+ gm freshly grated parmesan
  • 3 large egg yolks
  • 85 gm butter, melted
  • olive oil spray
  • ½ large onion, chopped
  • 2 large garlic cloves, chopped
  • ½ can diced tomatoes
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 90 ml thickened cream
  • 2 tbsp coarsely chopped Italian (flat leaf) parsley


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.

Conversion Tool

  • More handy conversions
    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