Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi alla romana al pomodoro, senza glutine

Gluten-Free Roman-Style Gnocchi with Tomato Sauce

Name: Gluten-Free Roman-Style Gnocchi with Tomato Sauce
Total time: 4200 s
Yield: Serves 1 serving
Ingredients: 1/2 cup instant polenta (about 70 grams); 1 cup water (about 220 grams); 1 tablespoon grated Pecorino cheese (about 12 grams); 1/2 tablespoon olive oil; Salt, to taste; Black pepper, to taste; 5-6 tablespoons tomato purée; Fresh basil for garnish

Flavia Giordano @flavia

Malmo, Skåne, Svezia

A lighter, gluten-free version of Roman-style gnocchi, where I used instant polenta instead of semolina, olive oil instead of butter, and water instead of milk. I topped them with a simple tomato sauce, flavored with a few basil leaves.

Flavia Giordano @flavia

Saved

Ingredients

40 minutes plus 30 minutes resting time

Serves 1 serving

1/2 cupinstant polenta (about 70 grams)
1 cupwater (about 220 grams)
1 tablespoongrated Pecorino cheese (about 12 grams)
1/2 tablespoonolive oil
Salt, to taste
Black pepper, to taste
5-6 tablespoonstomato purée
Fresh basil for garnish

Saved

Steps

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.