Roman gnocchi recipe

• 500 ml (17.6fl oz) milk
• 40 g (1.4oz) butter
• 20 g (0.7oz) grated Parmesan
• 1 pinch fine salt
• 100 g (3.5oz) polenta (cornmeal)
• 2 eggs
• 2 onions, finely sliced
• 1 splash olive oil
• 4 tomatoes, peeled, de-seeded and diced
• 1 garlic clove, unpeeled
• 1 sprig of thyme
• 4 sprigs of parsley, chopped
• 1 tbsp capers
• 10 black olives, quartered
• 4 anchovy fillets, chopped

1. To make the gnocchi: combine the milk, butter, Parmesan and salt in a saucepan and bring to the boil.
2. Pour in the polenta, all in one go, stirring constantly, then cook for 5 minutes over a gentle heat, still stirring.
3. Lightly beat the eggs then, off the heat, stir them into the polenta.
4. Pour the polenta onto a baking sheet, spreading it out to a depth of about 1 cm/ 1/2 in, then leave to cool until the mixture hardens.
5. To make the tomato concasse: soften the onions in the olive oil for 23 minutes, without letting them colour.
6. Stir the diced tomatoes into the onions, then reduce over a gentle heat to get rid of some of the juices.
7. Add the garlic clove and thyme, then cover and cook over a gentle heat for 2030 minutes.
8. Check the consistency and reduce until the mixture is thick.
9. Blend half the concasse, then return this puree to the rest of the concasse and stir in the parsley, capers, olives and anchovies.
10. Put to one side.
11. Preheat an overhead grill (broiler).
12. Use a 45 cm/1 1/22 in pastry cutter to cut out the gnocchi, then place on a baking sheet.
13. Grill for about 10 minutes, turning them halfway through, until golden all over.
14. Serve immediately, with the tomato concasse spooned over the top.

butter, parmesan, salt, polenta, eggs, onions, olive oil, tomatoes, garlic, thyme, parsley, capers, black olives, anchovy

Taken from www.lovefood.com/guide/recipes/46591/roman-gnocchi-recipe (may not work)