Gnoccata al Pomodoro
Gnoccata al Pomodoro
A semolina 'pizza': cooked semolina enriched with eggs and parmesan, spread on a tray and baked under tomatoes, mozzarella and oregano.
Prep: 30 minutes (plus cooling) · Cook: 40 minutes
What Is Gnoccata al Pomodoro?
A Roman-style gnoccata: semolina cooked in milk, bound with eggs and parmesan, spread like a pizza base and baked under drained tomatoes, mozzarella, breadcrumbs and oregano.
Why Make Gnoccata al Pomodoro?
- A 'pizza' with no dough and no yeast
- Semolina in milk turns custardy-rich
- Gluten of bread without the kneading
- An unusual centrepiece guests won't have met
- Pantry tomatoes and semolina do the work
Unico Products Used in This Recipe
Ingredients
- 6 cups milk
- salt (to taste)
- 3 cups durum semolina (scant (13 oz))
- 3 eggs
- black pepper (freshly ground)
- 3/4 cup Parmesan cheese (freshly grated)
- 1/4 cup extra virgin olive oil (divided)
- 796 mL whole tomatoes (or San Marzano type, drained (28 oz))
- 280 g mozzarella (thinly sliced (10 oz))
- 2 tbsp dry breadcrumbs (fine)
- 1 tbsp fresh oregano (chopped, or 2 tsp dried)
Instructions
- Bring the milk to a boil with salt; sprinkle the semolina over the surface, stirring constantly, and cook 20 minutes. Cool to lukewarm.
- Beat the eggs with a little salt and pepper; mix into the semolina with the grated parmesan.
- Coat a large round pizza tray with some of the oil and spread the semolina mixture over it.
- Cover with the drained tomatoes and arrange the mozzarella slices on top.
- Dust with the breadcrumbs and oregano and sprinkle with the remaining oil.
- Bake at 400F for 20 minutes; garnish with parsley if desired and serve.
Cooking Tips
- Rain the semolina in slowly to avoid lumps
- Cool the base to lukewarm before the eggs go in
- Drain the tomatoes well — the base should bake, not steam
- Slice the mozzarella thin for even melt
- Let it set 5 minutes before cutting wedges
Frequently Asked Questions About Gnoccata al Pomodoro
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1. What is gnoccata?
A baked semolina dish related to gnocchi alla romana — cooked semolina spread flat and finished like a pizza.
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2. Can I use San Marzano tomatoes?
Yes — San Marzano tomatoes work in place of the Unico whole tomatoes.
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3. Why cook semolina in milk?
Milk gives the base a tender, custard-like richness that water can't.
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4. Can I make the base ahead?
Yes — cook and spread it, refrigerate, then top and bake before serving.
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5. How do I store leftovers?
Refrigerate up to 3 days; reheat at 350F to revive the top.
Gnoccata al Pomodoro Made Simple
Gnoccata al Pomodoro is the pizza nobody told you about — semolina playing the dough. Unico durum semolina and tomatoes make it whole.