Roman-style gnocchi with fresh summer tomato sauce

Put the whole milk, the stick of butter and the salt in a heavy bottom Dutch oven and bring up to a simmer slowly over low heat so the milk does not scorch.

Once simmering, whisk vigorously while sprinkling in the semolina flour so the starch does not clump, for 30 to 40 seconds until the semolina has absorbed the milk and butter.

Cook a further 15 minutes over very low heat, switching to a wooden spoon and stirring every five minutes while scraping the bottom.

Grate the Parmesan on the small raspy side of a box grater and separate five large egg yolks.

Spray a quarter sheet tray liberally with pan spray.

Take the pot off the stove, stir in the Parmesan, the yolks and the grated nutmeg until well combined.

Flip the dough onto the greased tray, spread into the corners, press flat with a second sprayed tray, and chill in the fridge about half an hour.

Bring a heavy bottom pot of water to a boil.

Cut an X into the bottom of each tomato and carve out the stem end.

Drop the tomatoes into the boiling water for 45 to 60 seconds, just to loosen the skin, then peel.

Cut the peeled tomatoes into a rustic small dice with a serrated knife, then strain off the water they are swimming in and reserve it.

Preheat the Dutch oven over medium heat, add the olive oil, diced onions, sliced garlic, chopped Calabrian chilies and a strong pinch of salt.

Stir, reduce to low and fry gently in the style of sofrito for 15 minutes, evaporating the moisture without caramelizing the vegetables.

Add the diced tomatoes and a splash of the reserved tomato water, bring to a simmer and cook gently over medium heat about 15 minutes.

Stir in the tomato paste and cook another five minutes over low heat, then take off the heat and taste for salt.

Punch rounds out of the chilled gnocchi with the largest ring mold, or flip it out onto a cutting board and cut into squares.

Heat a 10 inch nonstick pan over medium high heat with a long squeeze of olive oil and sear two gnocchi about two minutes per side until golden brown and crispy.

Shingle the gnocchi on the plate, spoon over the tomato sauce, garnish with fresh basil and grate over aged Parmesan.