This spring Cherry Tomato Gnocchi with fresh peas will instantly transport you to Rome (without the expensive plane tickets!)
recipe by Chef Silvia Barban
For the semolina gnocchi
1 liter milk
250g course semolina
130g parmigiano grated
2 egg yolks
For the ovenPrepared Gnocchi
1 cup torn smoked mozzarella cheese
2 tablespoons of parmigiano
1/4 green peas or sugar snap peas
2 tablespoons torn fresh basil
- In a large saucepan, heat milk and butter over medium-high heat, whisking to prevent burning, until steaming. Season with salt. While whisking constantly, sprinkle in semolina slowly so it doesn't clump. Once all semolina is added, lower heat, switch to a wooden spoon and cook, stirring constantly, until a sticky, dough-like ball forms and begins to pull away from sides of saucepan (10-15 min); make sure to get all the corner bits so it doesn't scorch. Remove from heat.
Slowly mix in egg yolks, parmigiano and black pepper, careful not to let eggs curdle.
Put mixture onto a dry, oiled surface and roll into 1 inch balls. Keep your hands wet to prevent from sticking. Flatten with your thumb to create a little indent (or flatten with a tray and cut into 3 inch rounds).
Meanwhile warm up 1 jar of Cherry Tomato Arrabbiata and set your oven to broil.
Place a couple spoonfuls of sauce over bottom of oven save dish. Cover with gnocchi. Drizzle remaining Cherry Tomato Arrabbiata sauce over and sprinkle with mozzarella, peas, and parmigiano.
- Place in broiler for approx. 5 minutes, until cheese is golden. Watch this step carefully. Garnish with fresh basil and a drizzle of olive oil.