Cooking with Nunzio: Gnocchi alla Romana with Amatriciana Sauce

Gnocchi alla Romana with Amatriciana Sauce

Today we share the final recipe in the trio of Chef Nunzio’s Famous Gnocchi of Italy! As mentioned in previous posts, on Tuesday Chef Nunzio from Nunzio’s Restaurant in Collingswood, NJ joined us for Cooking with Nunzio. Chef Nunzio used fresh produce from the Collingswood Farmer’s Market – using many Jersey Fresh produce. The final recipe in the Famous Gnocchi of Italy Series on today’s menu: Gnocchi alla Romana with Amatriciana Sauce.Β A different take on the original – this gnocchi is shaped a little differently….but it’s not only gorgeous – it’s absolutely delicious!

Chef Nunzio

Gnocchi alla Romana with Amatriciana Sauce
Recipe by Chef Nunzio Patruno
1 cup semolina flour
2 cups milk
grated fresh nutmeg
2 oz Pecorino cheese
salt & pepper
1 medium onion
2 garlic cloves
2 bay leaves
1/2 teaspoon cracked fresh pepper
1/2 teaspoon red pepper flakes
5 oz pancetta or bacon, cut into 1/4 inch pieces
1 glass of white wine
32 oz can of plum tomatoes, crushed
1 oz extra virgin olive oil

Heat to oven to 375 degrees. Next, we’ll begin with the Amatriciana Sauce…Finely chop the onion and garlic.
Gnocchi alla Romana with Amatriciana Sauce
In a medium skillet, cook the onions and garlic in extra virgin olive oil until golden. Then add the pancetta and bay leaves. Cook for 5 minutes and discharge the excess oil.
Gnocchi alla Romana with Amatriciana Sauce
Add the white wine and cook until the wine evaporates.
Gnocchi alla Romana with Amatriciana Sauce
Add the plum tomatoes, salt, red & black peppers. Cook down 20 minutes.
Gnocchi alla Romana with Amatriciana Sauce
Meanwhile, in a medium sauce pot add the milk, salt & nutmeg; bring to a boil; and gently add the semolina flour a little bit at a time by whisking into the milk.
Gnocchi alla Romana with Amatriciana Sauce
Add the pecorino cheese and continue cooking for 5 minutes, constantly stirring with a wooden spoon. Remove the dough and place on a flat surface previously coated with olive oil.
Gnocchi alla Romana with Amatriciana Sauce
Stretch the hot dough with a rolling pin into 1/2 inch thick sheets.
Gnocchi alla Romana with Amatriciana Sauce
Cut the gnocchi with a cookie cutter into 2 inch rounds.
Gnocchi alla Romana with Amatriciana Sauce
Place the rounds into a Pyrex dish and sprinkle with Parmigiano or Pecorino cheese. Finally, drizzle with extra virgin olive oil and bake in the oven for 15 minutes.
Gnocchi alla Romana with Amatriciana Sauce
Remove the gnocchi from the oven and place on a platter. Spoon on the Amatriciana Sauce…
Gnocchi alla Romana with Amatriciana Sauce
and top with additional grated cheese & fresh basil.
Gnocchi alla Romana with Amatriciana Sauce
Thank you Chef Nunzio from Nunzio’s Restaurant for sharing the final recipe in this Famous Gnocchi of Italy series! It was such a wonderful experience – We look forward to visiting your restaurant again and again!

Enjoy!

Linda~

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13 thoughts on “Cooking with Nunzio: Gnocchi alla Romana with Amatriciana Sauce

  1. Seriously loving this post, and despite the fact that it’s no where near vegan, I’m utterly inspired by the recipe! I love this different take on gnocchi and would love to experiment with it myself. The fact that you brought us into the kitchen and captured its creation make it seem so much more approachable, too. Bravo!

    Liked by 1 person

    1. I agree! I’d never seen discs before – I was intrigued!! And they were crispy-tender instead of soft – but they were certainly delish! Thanks Jo πŸ™‚ πŸ™‚

      Like

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