In a saucepan, mix all the ingredients except the semolina. Heat on the stove and sprinkle in the semolina, stirring constantly with a whisk.
The mixture will start to thicken almost immediately. Cook for a couple of minutes, stirring vigorously, even with a wooden spoon if it's easier for you, then remove from heat.
While still warm, spread the mixture on a baking sheet lined with parchment paper. Flatten the mixture to a thickness of about 1 cm.
When it has cooled slightly (it will only take a few minutes), cut it with a pastry cutter to make many medallions. Do not discard the scraps; we will use them to make gnocchi.
Butter a 30x20 cm baking dish and arrange the Roman-style gnocchi in rows, slightly overlapping them.
I added some vegetable ragù, but it is completely optional. You can simply drizzle them with extra virgin olive oil and sprinkle the surface with cheese or nutritional yeast.
Bake in a preheated static oven at 200°C for 20 minutes + 2 final minutes with the grill function.
Italia
| Energy (kcal) | 111.59 |
| Carbohydrates (g) | 14.83 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 4.09 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 4.4 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.18 |
