A delicious, tomatoey twist on an Italian classic, Gnocchi alla Romana hail from Rome and are made with semolina instead of potatoes. Cut into rounds from a sheet of cooled dough made up of semolina, milk, butter and parmesan. Once baked they are usually served with a tomato sauce, but here I have added the tomato into the gnocchi themselves by introducing a squeeze of Bomba to the semolina mix. Make sure to eat these in one sitting as they don’t keep well.