Semolina Gnocchi with Summer Aroma

Method

1. In a bowl, mix 100 g of semolina, 50 ml of water, and a drizzle of extra virgin olive oil. Knead until you obtain a smooth dough that does not stick to your hands.
2. Cut the dough in half, roll one half into a long snake, then cut into pieces (about 1-2 cm). Roll each piece over the tines of a fork to create gnocchi ridges.
3. In a pan, heat a generous drizzle of extra virgin olive oil. Add chopped red onion, crushed basil stems, and sliced garlic. Sauté on low heat until soft and translucent, about 2-3 minutes.
4. Add a mix of yellow and red cherry tomatoes, season with salt, cover, and cook until the tomatoes break down into a jam-like sauce, about 5-7 minutes.
5. Meanwhile, bring a pot of salted water to a boil. Drop in the semolina gnocchi and cook until they float to the surface, about 2-3 minutes.
6. Once the tomato sauce is ready, remove from heat and stir in fresh basil leaves. Remove any basil stems.
7. Drain the gnocchi and transfer them to the pan with the sauce. Add a generous amount of grated Parmesan or Pecorino cheese and toss to coat.
8. Add chunks of fresh mozzarella to the pan. You can either leave it to melt off the heat or turn the heat back on low to melt the mozzarella into the dish.
9. Plate the gnocchi, garnish with a fresh basil leaf and extra grated Parmesan. Serve immediately.