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. A different take on the original – this gnocchi is shaped a little differently….but it’s not only gorgeous – it’s absolutely delicious!
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 °F. Next, we’ll begin with the Amatriciana Sauce…Finely chop the onion and garlic.
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.
Add the white wine and cook until the wine evaporates.
Add the plum tomatoes, salt, red & black peppers. Cook down 20 minutes.
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.
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.
Stretch the hot dough with a rolling pin into 1/2 inch thick sheets.
Cut the gnocchi with a cookie cutter into 2 inch rounds.
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.
Remove the gnocchi from the oven and place on a platter. Spoon on the Amatriciana Sauce…
and top with additional grated cheese & fresh basil.
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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Love the gnocchi recipes. Italian has been a specialty and I have seen versions of the other two recipes but this one is so different. Can’t wait to try it! Jo
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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 🙂 🙂
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Amazing week of fab food and recipe. This is is equally as good and lush.Well done and thanks for sharing.
Cheers to more great things and have a lovely weekend.
M | http://www.mojintouch.com
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It was truly a great experience and I just had to share it! Thanks Mojisola! 💗💗
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I just love the idea of a baked gnocchi! Wow, thank you so much for sharing all of these recipes!
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You’re welcome!! It’s been fun! 😀
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This looks very delicious 😀
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Thanks Irene!! It was 🙂
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I’ve been loving these posts, Linda. How cool that this gnocchi was a different shape. Sounds like such a fun experience to watch and looks delicious!
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Thanks Jasmine! It was such a fun experience – so glad I had the opportunity to do this – and would love to do it again at another restaurant (or two)! 🙂
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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!
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Thanks Hannah! It was an incredible experience and I would love to do this again at another restaurant (or two!) 🙂
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