Once I experimented with the Roman-style semolina gnocchi, I immediately wanted to enrich this dish with something more flavorful. I thus created some variations that I find very tantalizing, which I hope are not frowned upon by those who consider them a traditional dish of their region! With all due respect for these traditions, I just tried to add more flavor to the ensemble, according to the directives of my dear spouse! Last year, therefore, I had moderate success preparing them with champignon mushrooms and ginger, but I confess that they were an incredible triumph Parmigiana style! The addition of eggplants, tomato puree, and a few other ingredients transformed this dish into a perfect union between Lazio and Sicilian traditions! And isn’t that what cooking is all about?
All “vegetarian” recipes are without meat and/or fish (N.B. they may include other foods based on animal proteins, such as eggs and cheese).
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gnocchi
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- 1 3/4 cups semolina
- 1 quart milk
- 2 egg yolks
- 1 cup grated Parmigiano Reggiano DOP
- 1/4 cup butter
- 1 tsp nutmeg
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 10 oz canned tomato pulp
- 1 small black oval eggplant
- 2 oz provola cheese
- 1/3 cup grated Parmigiano Reggiano DOP
- 6 leaves basil
- 3/4 oz butter
Preparation
Follow the steps of the basic recipe for Roman-style semolina gnocchi. Transfer the still warm mixture into an oil-greased tray. Spread it with the back of a damp spoon to obtain a surface 1/2 inch thick and let it cool for 30′ (fig. 1).
Use a medium glass or a round cookie cutter of 1 1/2 inches to cut out the gnocchi, which you will gradually place in a well-buttered baking dish (fig. 2).
Slightly overlap them, then brush the gnocchi with some oil (fig. 3).
Create a first layer covering with a few tablespoons of canned tomato pulp (fig. 4).
Place some slices of eggplants that you have previously fried or, as I did, grilled on a hot grill for a few minutes (fig. 5).
Season with a drizzle of oil, a sprinkle of grated Parmesan, and some slices of provola (fig. 6).
Continue with a second layer of gnocchi until all the ingredients are used up. Bake in a preheated oven at 356°F for 25′. Remove from the oven, let cool slightly, and serve with basil leaves.
And voilà… the semolina gnocchi Parmigiana style are ready to be enjoyed!
Bon Appétit from La Cucina di Fefè!
Storage
👉The semolina gnocchi Parmigiana style keep in the fridge covered with food wrap or inside single-portion containers, preferably glass, with an airtight seal for 2-3 days.
