Gluten Free Roman Style Gnocchi With Tomato Sauce Recipe by Flavia Giordano
Gluten-Free Roman-Style Gnocchi with Tomato Sauce Cooking Instructions 40 minutes plus 30 minutes resting time 1 Bring the water to a boil with the olive oil and a pinch of salt. Gradually add the polenta, whisking constantly, until it becomes thick and compact (about 4-5 minutes). 2 Remove from heat and quickly stir in half of the Pecorino cheese. Transfer the polenta onto a sheet of parchment paper. 3 Shape it into an even cylinder and wrap it tightly in the parchment paper, sealing the ends. Let it rest for 30 minutes at room temperature. 4 Slice the polenta into rounds about 1/2 inch thick and arrange them on a lightly oiled baking sheet. Top with tomato purée, the remaining Pecorino, and a drizzle of olive oil. Bake at 400°F (200°C) for 20 minutes, until a golden crust forms. Serve immediately with a few fresh basil leaves. 1 Bring the water to a boil with the olive oil and a pinch of salt. Gradually add the polenta, whisking constantly, until it becomes thick and compact (about 4-5 minutes). 1 Bring the water to a boil with the olive oil and a pinch of salt. Gradually add the polenta, whisking constantly, until it becomes thick and compact (about 4-5 minutes). 2 Remove from heat and quickly stir in half of the Pecorino cheese. Transfer the polenta onto a sheet of parchment paper. 2 Remove from heat and quickly stir in half of the Pecorino cheese. Transfer the polenta onto a sheet of parchment paper. 3 Shape it into an even cylinder and wrap it tightly in the parchment paper, sealing the ends. Let it rest for 30 minutes at room temperature. 3 Shape it into an even cylinder and wrap it tightly in the parchment paper, sealing the ends. Let it rest for 30 minutes at room temperature. 4 Slice the polenta into rounds about 1/2 inch thick and arrange them on a lightly oiled baking sheet. Top with tomato purée, the remaining Pecorino, and a drizzle of olive oil. Bake at 400°F (200°C) for 20 minutes, until a golden crust forms. Serve immediately with a few fresh basil leaves. 4 Slice the polenta into rounds about 1/2 inch thick and arrange them on a lightly oiled baking sheet. Top with tomato purée, the remaining Pecorino, and a drizzle of olive oil. Bake at 400°F (200°C) for 20 minutes, until a golden crust forms. Serve immediately with a few fresh basil leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Panner bhurji Punjabi Mango Pickle Boondi Ladoos Meethi Boondi Crunchy boondi salad Baked Rice Tortillas Sooji Besan Khaman Dhokla Leftover rice bread, osawa inspired Fantastic Coffee Panner bhurji Punjabi Mango Pickle Boondi Ladoos Meethi Boondi Crunchy boondi salad Baked Rice Tortillas Sooji Besan Khaman Dhokla Leftover rice bread, osawa inspired Fantastic Coffee