Roasted Cherry Tomato & Garlic Gnocchetti

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup semolina flour

• 1/2 cup water

• 2 pints cherry tomatoes

• 1/2 cup garlic cloves, peeled

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 1/2 cup Parmigiano Reggiano, grated

• Italian parsley, chopped

• Crushed red chili flakes

• Pasta water as needed

  
  

Directions:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes.

3. Place the semolina onto a wooden board or workspace and create a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

4. Once the dough has rested, divide into sections and roll out into long ropes, about 1/2 inch thick. Cut into tiny pieces about 1/2 inch long. Use a gnocchi board to shape the gnocchetti.

5. Bring a large pot of water to a boil.

6. Once the cherry tomatoes have finished roasting, let cool and add to a blender. Blend until smooth and set aside.

7. Once the water comes to a boil, add plenty of salt. Cook the gnocchetti until al dente. Reserve 1 cup of pasta water.

8. Strain the gnocchetti and add to a pan along with the roasted cherry tomato sauce and 1/4 cup of pasta water. Toss over medium-high heat.

9. Add the Parmigiano and toss again. Add more pasta water as needed.

10. Plate and top with parsley and chili flakes.