Gnocchi alla Romana

 The divine gnocchi alla Romana!

The first time I made these gnocchi alla Romana, was actually the first time I had eaten them. However, it wasn’t the last! They have become a firm family favourite! I love potato gnocchi, but they aren’t always very light and many gnocchi dishes are better eaten in the winter when we need and crave more substantial meals! These, on the other hand, can also be served as a starter. They are rich but light and a real melt in your mouth treat! ingredients for gnocchi alla Romana

These gnocchi are also one of the most famous examples of pre-or non-potato gnocchi. They are very similar to the type of dumplings enjoyed in Ancient Rome, hence the name ‘alla Romana’ (Roman gnocchi). Despite the fact that some people attribute the origin of these gnocchi to Piedmont because of the high butter content (which is not typical in Lazio cusine), they are a traditional dish in Rome and Lazio.

milk and butter in saucepan for gnocchi alla Romana

 So easy to make!

Apart from being to-die-for delicious, gnocchi alla Romana really are easy to make. And, unlike their cousins, potato gnocchi, there’s no risk that they may become gluey or heavy. Once you have made the dough, you need to let it cool. But apart from that, it doesn’t take long to make and bake these divine gnocchi.

Semolina mixed with milk and butter in saucepan.

Gnocchi alla Romana can be served in different ways!

The classic Roman recipe uses a simple butter and cheese dressing. However, these gnocchi alla Romana can be served in other ways; such as with a bechamel sauce, a mornay sauce, a four cheese sauce or a sauce mixed with ham, bacon, pancetta or vegetables. They can also be served ‘alla Sorrentina’ which means baked with tomato sauce, mozzarella and basil.  You can also put some chopped greens or herbs, such as spinach, nettle, chicory, basil etc. into the dough.

egg yolks added to semolina for gnocchi alla Romana

dough for gnocchi alla Romana in saucepan

Traditionally, gnocchi alla Romana are shaped in circles. But, the dough can also be cut into squares or other shapes! So, if you’re making these with the kids, you can have some fun and cut them in different shapes! Actually, even without kids, you can get creative with the shape!

dough for gnocchi alla Romana in rectangular dish

gnocchi alla Romana ready for baking

If you haven’t made them before, I would recommend going with this classic ‘alla Romana’ recipe. Then perhaps later try them with another kind of sauce. I have also made them ‘alla Sorrentino’, which is delicious too. Whichever way you serve them, I’m sure it will be love at first bite!

gnocchi alla Romana

If you do try this gnocchi alla Romana recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

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Gnocchi alla Romana

5 from 10 votes
Gnocchi alla Romana
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 

These semolina gnocchi from Rome are rich but light and a real melt in your mouth treat!

Course: Appetizer, Main Course
Cuisine: Central Italy, Italian, Mediterranean, Rome & Lazio
Keyword: authentic Italian pasta recipe, gnocchi, homemade gnocchi, Italian recipe, Roman gnocchi, semolina gnocchi
Servings: 4
Calories: 720 kcal
Author: Jacqueline DeBono
Ingredients
  • 1 Lt milk (2 pints)
  • 250 g semolina (9 oz)
  • 100 g butter (3.5 oz)
  • 2 egg yolks
  • 75 g Parmigiano Reggiano ( 2.5oz) grated
  • 50 g Pecorino Romano (2oz) grated
  • salt a pinch
  • nutmeg grated, a pinch
Instructions
  1. Begin by pouring the milk into a saucepan and adding half the butter cut into pieces and a pinch of grated nutmeg and salt.

  2. Bring the milk to a simmer and when the butter has melted, shower the semolina into the milk (in Italian they say a poggia or ‘like rain’), whisking as you go to avoid lumps. 

  3. The mixture will quickly thicken and become increasingly difficult to whisk. At this point, lower the heat and swap the whisk for a wooden spoon. Continue to stir vigorously to prevent lumps forming.

  4. Keep cooking the semolina until the mixture becomes quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)

  5. Remove the mixture from the heat. Add in the parmigiano and mix well. Add the egg yolks and mix them in well too.

  6. Turn the hot dough out onto a buttered or oiled baking sheet or into a large rectangular pyrex dish and spread it out in an even 1cm thick layer. Wetting whatever tool you are using, will make this easier (clean hands, a spatula, the flat side of a large spoon) 

  7. Cover and allow the dough to cool at room temperature or in the fridge, which takes about 30 to 40 minutes. You can also do this a day ahead and keep the baking sheet in the refrigerator overnight.

  8. Use a round 5-6cm cutter to cut out circles of the semolina dough (a glass or even a cookie cutter with another shape will work). I used a wine glass!! Once again, it helps to wet the tool you use to prevent the dough sticking to it. 

  9. Place the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish. (see the photos on the post)

  10. Melt the rest of the butter in a saucepan. Allow it to cool slightly and then pour it over the dough circles.

  11. Sprinkle generously with grated pecorino (or more parmigiano) and bake in a preheated oven 200° or under the grill until the gnocchi are nicely browned. 

  12. Let the gnocchi rest for a few minutes and then serve in the baking dish.

  13. These gnocchi are delicious as a starter or eaten as a main course along with a green salad!

    Buon appetito!

Recipe Notes

Preparation time includes allowing the dough to cool in the fridge.

Some Italians shape the hot dough into a roll and roll it up in baking paper. When the dough is cooled they cut the roll into 1cm slices. This method produces no scraps but I think is harder to do!

You can save the scraps of dough and deep fry them for a snack or to make a mini version of this dish. The scraps aren't uniform like the circles, but they can be rolled into croquettes and taste just as good as the gnocchi.

Gnocchi alla Romana

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19 Comments

  • Avatar
    Ellen
    April 3, 2020 6:40 pm

    I had this in Rome in the home of an acquaintance and oh my! I have tried making it at home but couldn’t get the semolina mixture to harden enough to cut it in circles. I can’t wait to try your recipe! Yours uses more semolina and cheese. That might be the answer!

  • Avatar
    Stephanie Simmons
    May 29, 2018 3:51 pm

    This is such a fun take on traditional gnocchi! I love gnocchi so I’m sure I’ll love this

  • Avatar
    Chef Mireille
    May 29, 2018 3:40 am

    I’ve only ever made the classic gnocchi – will definitely be trying out this version

    • admin
      admin
      June 4, 2018 10:11 am

      You will love these gnocchi, I’m sure Mireille! They’re lighter than classic gnocchi and really taste divine! All the best dear! Jacqui

  • Avatar
    Mayuri Patel
    May 28, 2018 7:26 pm

    Wow gnocchi alla Romana looks so so delicious. Love your step by step explanation. I’ll have to try this dish out at home.

    • admin
      admin
      June 4, 2018 10:10 am

      Thanks so much Mayuri! Yes these gnocchi are really delicious! I’m sure you’ll love them if you try them! Greetings from Verona! Jacqui

  • Avatar
    Casey
    May 28, 2018 1:16 pm

    I love gnocchi, but have never tried gnocchi Alla Roman. I am definitely going to have to try this because it looks fantastic!!

    • admin
      admin
      June 4, 2018 10:09 am

      Thank you Casey! I’m sure you’ll love these gnocchi. They’re much lighter than potato gnocchi and really melt in your mouth! Baci from Verona! Jacqui

  • Avatar
    Laura
    May 28, 2018 6:45 am

    With this recipe you made me travel back in time. My mom used to make them all the times with plenty of cheese on top. Unfortunately, my husband does not like semolino but since he is traveling I will jump to a supermarket and make them this evening for me and the boys.

    • admin
      admin
      June 4, 2018 10:08 am

      What a pity your hubby doesn’t like semolino Laura! I hope you and your boys enjoyed them! I need to make them again soon myself. I love gnocchi alla Romana so much! Hugs from Verona! Jacqui

  • Avatar
    Brian Jones
    May 28, 2018 5:57 am

    What a lovely sounding recipe, I love making and eating gnocchi, I gotta give these a try.

  • Avatar
    Brian Jones
    May 28, 2018 5:55 am

    What a lovely sounding recipe, very new to me but I love making and eating gnocchi, definitely giving this a try!

    • admin
      admin
      June 4, 2018 10:05 am

      Thanks so much Brian! I’m sure you’ll love these gnocchi. They’re so light and melt in your mouth scrumptious! All the best Jacqui

  • Avatar
    Caroline
    May 28, 2018 1:07 am

    I’v heard of this but never made it – intrigued to give it a try, for sure, as they look good.

  • Avatar
    Cathleen @ A Taste of Madness
    May 27, 2018 3:44 pm

    I have never seen gnocchi made like this. In fact, I think I have only tried gnocchi one time in my life, so I don’t know what I like. But this looks so good, I am sure I would devour it!

  • Avatar
    Honey @ The Girl Next Shore
    May 27, 2018 10:17 am

    Jacqui, this recipe sounds utterly delicious – and that’s huge coming from someone who’s not too keen on gnocchi! Great photos, I’m sold!

  • Avatar
    Syama
    May 27, 2018 12:40 am

    These look so delicious ! I have never tried making gnocchi at home and find your recipe intriguing . Will definitely give it a try !

  • Avatar
    camila
    May 26, 2018 11:05 pm

    Wow, what an unique twist on the classic gnocchi!! I so want to try this! Extremely tempting!

  • Avatar
    Lisa
    May 26, 2018 6:09 pm

    Yum! What a great recipe! I’ve never tried gnocchi like this before, but that just might need to change now!

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