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Recipe #8: Roman-Style Semolina Gnocchi with Pork Rib Sauce

Each time we make a recipe from the book I am always assuming something will taste like some other dish we’ve had, but no matter how simple the ingredients they always taste unique and different. This recipe took a while to make because you have to let the sauce simmer for a few hours, but for a Sunday recipe this is one amazing  meal!

It starts with a mirepoix of carrot, celery and onion. In my opinion, any recipe that starts with these 3 ingredients is going to be great! I would just eat the sautéed mixture by itself.

If you have a meat lover in the family, this recipe is a solid go-to! As you can see, we could barely fit it in the pan. When the sauce simmers they do shrink, which makes it easier to stir and serve.

The gnocchi was unlike the gnocchi I have seen in stores or at restaurants, but let me tell you this stuff turned out soooooo good! Working with semolina flour was new for us as well, and I had to go to about 3 different grocery stores to find it.

When you add all of the ingredients it turns into a thick, paste-like consistency, and then you add the cheese and spread it into a baking dish.

You then let it cool a little bit and cut out circles with the rim of a glass, kind of like making biscuits.

Then, you layer them in the dish, generously sprinkle with cheese, drizzle over melted butter, and bake.

Once the gnocchi has baked serve it in a bowl and top with the meat sauce. I really want to make this recipe for my family in the future. It is an easy recipe, but it just takes time to prepare. Such a simple, but special dish!

Thank you so much for reading! Can’t wait to share the next recipe with you all.

XOXO – Bri & Stephan

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