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Gnocchi alla romana with cherry tomatoes and Pesto di Pra’

for  4

Easy

Ingredients for 4 people

• 250 gr semolina flour

• 1 lt milk

• 100 gr butter

• 120 gr grated Parmesan cheese

• 60 gr grated Pecorino romano cheese

• 2 egg-yolks

• nutmeg

• 30 cherry-tomatoes

• a pack of feta cheese

• salt, pepper and oil q.s.

• Pesto di Pra’

Procedure

Bring the milk to a simmer with 30 gr. butter and nutmeg. Melt the rest of the butter and set it aside.
Sprinkle in the milk semolina flour in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat and start to beat the mixture. Cook until it starts to leave the sides of the saucepan and is very thick. Turn the fire off. Add two egg-yolks, the grated parmesan cheese, the salt and stir in with a wooden spoon until they are mixed in, too.
Divide the mixture into two parts. Lay them on two pieces of baking paper and roll them like salami. Place in the fridge for about 30 minutes.
Cut cherry tomatoes into two halves and lay them on a baking tray. Season with oil, salt, sugar and basil leaves and bake at 200/220° for about 20/30 minutes. 
Cut out rounds from semolina ‘salami’, and arrange them, slightly overlapping, in a buttered baking dish. Sprinkle with crumbled feta and garnish with cherry tomatoes. 
Bake at 180° for about 15 minutes and grill for 4/5 more minutes. 
Decorate with plenty of Pesto di Pra’.
(Recipe by Valentina Scarnecchia).