Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi alla romana con salvia,rosmarino semi di sesamo neri

Roman-Style Gnocchi with Sage, Rosemary, and Black Sesame Seeds

Name: Roman-Style Gnocchi with Sage, Rosemary, and Black Sesame Seeds
Ingredients: 1 cup re-milled semolina flour (about 125 grams); 1 1/2 cups water (350 ml); 1/2 teaspoon turmeric; Salt and pepper, to taste; Nutmeg, to taste; 3 tablespoons margarine (about 40 grams); as needed Extra virgin olive oil,; Sage; Rosemary; Black sesame seeds

Anna Vella @passionidifarro

With this recipe, we wrap up the third and final lesson of the Cookpad video school series on homemade gnocchi. Our amazing Flavia Giordano (@spaghettiabc) shows us a lighter version made with water, without butter, and gluten-free. Here is my own version, completely egg-free and dairy-free, dedicated to everyone I care about who has allergies or intolerances. Thank you all—it's always exciting to start a video school and even more so to finish it, with so many recipes and variations, and a special thought for everyone involved.

Anna Vella @passionidifarro

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Ingredients

For the gnocchi:
1 cupre-milled semolina flour (about 125 grams)
1 1/2 cupswater (350 ml)
1/2 teaspoonturmeric
Salt and pepper, to taste
Nutmeg, to taste
3 tablespoonsmargarine (about 40 grams)
For the topping:
as neededExtra virgin olive oil,
Sage
Rosemary
Black sesame seeds

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Steps

1

In a small saucepan, combine the margarine and water. Bring to a boil, then add the flour. Mix well, then add olive oil, salt, pepper, and nutmeg. Cook for about 15 minutes, until the dough is firm.
2

Wrap the dough in a sheet of parchment paper, shaping it into a log. Let it cool.
3

In a small skillet, heat the herbs and olive oil for a few seconds to infuse the flavors.
4

Slice the dough into 1/2-inch thick rounds, arrange them in a baking dish, drizzle with the infused oil, and sprinkle with black sesame seeds.
5

Bake at 400°F (200°C) for about 25–30 minutes, until a golden crust forms.
6

Serve hot! Enjoy!