Pour the semolina into a bowl, make a well in the center, and pour in a little water, starting to mix with a fork. You'll see the first lumps of dough forming.

Add a little more water and continue working until you can start to compact the dough (even if it's not fully hydrated yet). Move it to a work surface and knead it with the heel of your hand, stretching and working it for at least 10 minutes. If necessary, slightly moisten the dough.

The dough is ready when it's smooth, compact, and elastic. Let it rest covered with a bowl at room temperature for 30 minutes.

After 30 minutes, cut a piece of dough (keep the rest covered under the bowl) and roll it out until you have a rope as thick as a finger. Cut it into equal pieces.

Shape the gnocchi on a gnocchi board or a sushi mat, pressing with your thumb and simultaneously pushing the dough towards you or away from you (whichever is more comfortable). See the movement in the video linked above.

Repeat until all the dough is used. Then, cook the pasta in plenty of salted boiling water. Check the cooking by tasting.

Meanwhile, prepare the pesto by blending the tomatoes, cheese, oil, garlic, and adjusting the salt in a food processor. Then, in a pan, sauté the almonds chopped with a knife with the rosemary until the rosemary releases its aroma.

Drain the pasta, toss it with the pesto, and serve at the table after sprinkling with the crispy almonds and rosemary.