gnocchi al pomodororating:
A recipe given to my Mother in about 1950 in North Italy by an Italian family.
1/2 pt milk
1/2 pint water
5 tablespoonsful semolina
1/2 teaspoonful dijon mustard
1/2 oz butter
salt and pepper
3 oz grated parmesan cheese
Slice the onion and put it in a pan with the bayleaf, salt and the water and milk
Bring slowly to the boil
Remove the onion and bayleaf and stir in the semoline beating well with a wooden spoon until smooth.
Cook for about 10 minutes stirring occasionally.
Remove from the heat and add 2 oz of the cheese, butter mustard and pepper.
beat well then spread evenly on a flat dish.
Cool and cut into squares about 1" in size and arrange these overlapping in a flameproof dish.
Sprinkle well with parmesan.
To make the Sauce:
1 tablespoonful Olive oil
2 tablespoonsful wine vinegar
1 lb tomatoes peeled and chopped (or a tin of chopped tomatoes)
Chop the onion and cook gently in Olove oil till transparent but not coloured
In a small pan reduce the vinegar by half
When the onion is soft add the tomatoes, herbs abd vinegar.
Season and cook for about 10 minutues
Put the Gnocchi under a hot grill until they are golden brown then serve with the warm sauce