Roman gnocchi

Name: Roman gnocchi
Prep time: 35 min
Cook time: 2 h 20 min
Total time: 3 h 25 min
Yield: Serves 4 as a starter
Cuisine: Italy
Ingredients: 40 g (1¼ oz) unsalted butter; 1 egg; 500 g (1 lb) tomatoes, peeled, seeded and chopped; 1 small onion, chopped; 30 g (1 oz) plain flour; 4 cloves garlic, chopped; 60 g (2 oz) unsalted butter; 500 ml (16 fl oz) chicken stock or water; 80 g (2¾ oz) unsalted butter, melted; 2 tablespoons thick (double) cream; 2 egg yolks; 60 g (2 oz) bacon, diced; 2 tablespoons tomato paste; 150 g (5 oz) semolina flour or fine semolina; bouquet garni; 4 tablespoons freshly grated Parmesan; 1 small carrot chopped; 1 tablespoon plain flour; 500 ml (16 fl oz) milk

Preparation info

Serves
4
as a starter

Difficulty
Easy
Ready in
3 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The extremely popular Italian gnocchi can be made from potato, pumpkin or, as in this case, semolina. Often served as a starter, gnocchi are also perfect for lunch, acccompanied by a crisp green salad.

Ingredients

40 g (1¼ oz) unsalted butter
60 g (2

Europe
Italy
Rome
Lunch
Starter
Mediterranean
Pasta

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Melt the butter in a flameproof dish and cook the bacon until golden brown. Add the onion and carrot and cook for

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Pasta

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