Gnocchi alla romana with sausage sauce

The GNOCCHI ALLA ROMANA WITH SAUSAGE are a simple appetizing single dish perfect for young and old. It is a very simple recipe that I prepared. Also perfect as a Sunday dish to prepare in advance and bake at the moment. Tuesday gnocchi.., and why not semolina? The classic recipe includes parmesan butter and parmesan cheese, but I wanted to add a strong flavor ... with sausage sauce and to finish with a sprinkling of parmesan. Yummy.

Enjoy your meal!

Ingredients

Parmigiano Reggiano 1 l

Whole milk 1 tsp

Salt 1 pinch

Pepper 25 g

Butter 250 g

Semolina

2 Egg yolks

For seasoning

60 g Onion

30 g Olive oil

250 g

Sausages 50 g

White wine

Salt

Pepper 1 tablespoon

Tomato paste

100 ml White sauce

Preparation

For the gnocchi alla romana just put a large pot on the fire, with salt, pepper and butter. Bring to a boil and rain the semolina and egg yolks. Cook everything for 30 minutes, adding the Parmesan cheese to finish. Put a sheet of baking paper in a large baking tray and spread the prepared mixture on top. Level to a thickness of 1 cm. Roll everything up to form a salami and put in the fridge to compact. Or let cool in the refrigerator and cut discs with a glass. If you have prepared a salami, cut 1 cm disks. Arrange in a buttered baking dish.

For seasoning

Chop the onion finely and sauté in a pan with olive oil. Then brown the crumbled sausage and brown everything. Deglaze with white wine. Season with salt and a pinch of pepper. Add the milk and thicken everything.

To finish

Once the semolina disks have been arranged in a baking dish. Cover with the prepared sauce and a sprinkling of Parmesan cheese, bake at 180 C degrees until everything is browned. Serve your semolina gnocchi with baked sausage.