Semolina is fast becoming one of my favourite ingredients for egg free cooking, and here's yet another simple impressive recipe. Gnochi alla Romana is a little different from usual gnochi because it is baked, not boiled. And it's about a hundred times easier to make!
1 L water
2 Tbs butter
2 1/2 cups coarse semolina
1-2 teaspoon himalayan rock salt
Bring the water to boil with salt and butter in a large saucepan. Pour in the semolina slowly, whisking vigorously to avoid lumps. Keep stirring till the mixture thickens and take off the heat. Spread the mixture onto an oiled work surface about a cm thick (wet hands work well for this) and allow to cool and harden.
When firm use a small round cookie cutter to cut the semolina into rounds. Layer the off cuts on the bottom of a greased baking tray and then arrange the rounds so they overlap eachother. Drizzle with some extra melted butter and nutmeg (and choose your topping from below) and grill for a few minutes till warm an golden.
Traditionally this is topped with parmesan, butter and nutmeg, but Ayurvedically speaking parmesan is not a food to favour. Try serving with fresh herbs, pesto, ricotta, pureed roast capsicum, pinenuts...any of your favourite pasta toppings.