Gnocchi alla romana (3)

Put the semolina cooked in water and soy milk (2 parts water and 1 soy milk) with a pinch of sea salt for every cup of semolina.

Cook calculated three or four cups of liquid for each cup of semolina.

When cooking use the flame spreader, stir almost constantly and taken all the precautions that we can come up with to prevent sticking .

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When the semolina is cooked, pour it in a pan or in a tray so that it forms a layer with a thickness of about an inch and a half and let it cool.

When cold cut with a glass of semolina that disks have lined up in a slightly oiled baking dish, so that everyone is resting on the edge of the former.

Pour over the sauce under indicated and bake in oven already warm for about 15 minutes (or until it starts to form a slightly golden crust).

For the sauce: heat-softened tahini and miso in a little water almost boiling and add tofu to vegetable mill.

Stir well to mix the ingredients.

the sauce should not be too thick but not too watery.

Variations: lightly toasted semolina before cooking and then pressure cook.