Semolina and Nut Milk Gnocchi

This Roman version of gnocchi is made with semolina instead of the usual potato, and is baked in the oven. Don’t waste any remnants of dough — they will keep in the fridge for a day or so and can be rolled into balls (then breadcrumbed, or not) and shallow-fried until crisp. As an alternative to the aubergine/eggplant sauce, you can layer the gnocchi in an ovenproof dish, cover with your favourite pasta sauce and mozzarella and bake in the oven.