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Home » Recipes » Homemade Pasta Recipes

Published: Feb 1, 2025 by Jacqui

Gnocchi alla Romana Recipe (baked semolina gnocchi)


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Gnocchi alla Romana is a traditional type of baked semolina gnocchi from Rome. These roman-style gnocchi are absolutely divine and a must-try if you have never had them! Make them in one big dish for all the family to tuck into or serve them in individual portions for an elegant starter or side dish.

Gnocchi alla Romana in a single serving baking dish

The first time I made gnocchi alla Romana, was actually the first time I had eaten them. However, it wasn’t the last! These baked semolina gnocchi have become a firm family favourite! I love traditional potato gnocchi, but they aren’t always very light.

In fact, many other gnocchi dishes are better eaten in the winter when we need and crave more substantial meals! Gnocchi alla Romana, on the other hand, can even be served as a starter. They are rich but light and a real melt in your mouth treat! 

History

These semolina gnocchi are 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.

Gnocchi alla Romana in a white baking dish.

Alternative Ways to Serve Gnocchi alla Romana

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. Plus, you can put some chopped greens or herbs, such as spinach, nettle, chicory, basil etc. into the dough.

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!

Ingredients

  • Milk: This is the liquid for your semolina dough. You can use any type of milk; if you want a richer gnocchi use whole milk.
  • Semolina: Semolina (semolina flour in US and semolino in Italy) gives the gnocchi their distinctive texture and flavor. Make sure to use high-quality semolina for the best results.
  • Butter: Butter adds richness to the dough and also helps in browning the gnocchi in the oven. This recipe uses unsalted butter; if you use salted, you can slightly reduce the addition of salt in the recipe.
  • Egg yolks: Egg yolks help bind the ingredients together and adds richness to the gnocchi.
  • Parmigiano Reggiano: Parmigiano Reggiano (parmesan cheese) lends a rich, nutty flavor to the gnocchi.
  • Pecorino Romano: Pecorino Romano is a salty, hard cheese made from sheep's milk. It adds a sharp, tangy flavor to the gnocchi. If you can't find it, you can substitute with additional Parmigiano Reggiano. Both Pecorino and Parmigiano contain animal rennet. Vegetarians will need to use a vegetarian cheese.
  • Salt: Salt enhances the flavors of the other ingredients.
  • Nutmeg: Nutmeg adds a subtle warmth and depth to the gnocchi. Use freshly grated nutmeg if possible; it's more flavorful than pre-ground.
Ingredients for Gnocchi alla Romana on a plate.

Expert Tips

Here are my top tips to get you one step closer to gnocchi perfection.

  • Cutting Circles: Using a wet cutter when cutting out the semolina dough circles can help prevent sticking, making the process much smoother. If you don't have a round cookie cutter, a glass of similar size will do the trick just as well.
  • Stirring Vigorously: Once the semolina is added to the milk, it thickens rapidly. Switch from a whisk to a wooden spoon, and keep stirring vigorously to prevent lumps from forming.
  • Make Ahead: Gnocchi alla Romana is a perfect make-ahead dish. If you have a busy day coming up, prepare the semolina dough a day ahead and refrigerate it overnight. You can then cut the semolina rounds and arrange the gnocchi when you're ready, making the final steps a breeze.

Step by Step Instructions

1) Begin by pouring the milk into a large saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and a pinch of salt.

Milk, butter, salt and nutmeg in a large saucepan with a whisk.

2) Bring the milk mixture to a simmer over a medium-high heat. Once the butter has melted, gradually add the semolina flour while whisking to prevent lumps from forming.

Note: Once you add the semolina the mixture will thicken quickily.

Milk and butter mixture in a large saucepan.

3) As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.

4) Keep cooking the semolina until you have a very thick mixture which is quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)

Adding semolina into the milk mixture in large saucepan.

5) Remove the pan from the heat and mix in the egg yolk.

Adding the egg yolks to the semolina mixture in large saucepan.

6) Once well combined mix in the Parmigiano Reggiano cheese.

Adding Parmigiano Reggiano to the semolina dough mixture in large saucepan.

7) Spread the hot dough out in an even 1 cm thick single layer on a buttered or oiled baking sheet or large rectangular Pyrex dish.

Cook's Tip: Wetting your hands or a rubber spatula with cold water can make this easier.

Semolina gnocchi dough flattened in a baking dish.

8) Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.

Note: Alternatively, you can prepare this a day ahead and refrigerate overnight.

9) Use a round 5-6cm cutter (or a glass or cookie cutter) to cut out circles of the semolina dough.

Tip: Slightly wet the tool with some water to prevent the dough from sticking.

Semolina gnocchi cut into circles and arranged in a baking dish.

10) Arrange the semolina discs in slightly overlapping lines in a buttered or oiled baking or gratin dish.

11) Melt the rest of the butter in a saucepan. Let it cool slightly, then pour the melted butter over the semolina discs. Then, sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).

Pecorino Romano sprinkled on top of the gnocchi alla Romana.

12) Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are golden brown.

Gnocchi alla Romana (baked semolina gnocchi).

12) Let your semolina gnocchi rest for a few minutes, then serve in the baking dish.

Storage and Leftovers

This dish holds up well in the refrigerator and even the freezer.

  • Refrigerator: Cool any leftover gnocchi alla Romana to room temperature. Once cooled, wrap the baking dish tightly with plastic wrap, or transfer the gnocchi to an airtight container. They will then stay fresh in the refrigerator for about 3-4 days.
  • Reheating: When you're ready to enjoy the leftovers, you can reheat them in a preheated oven at 350°F (180°C) until heated throughout. Alternatively, you can heat them in the microwave, though the oven method will maintain a better texture.
  • Freezer: If you want to store the gnocchi for a longer period, they can be frozen. Just ensure that they are cooled and transferred to a suitable freezer-safe container or bag. Properly stored, these gnocchi can last up to 6 months in the freezer. To reheat, thaw them in the refrigerator overnight before following the oven reheating instructions.
Is Gnocchi alla Romana vegetarian?

Neither Italian Parmigiano Reggiano or Pecorino Romano are vegetarian because they are made with animal rennet. Replace with vegetarian cheese to make your gnocchi alla Romana vegetarian.

What is the difference between semolina flour and semola?

Semolina flour outside of Italy is very similar to semolino in Italy. It's quite coarse and can also be used to make bread. Italian semola (rimacinata) is finely milled semolina flour, known as durum wheat flour in US. It's used to make Italian flour and water pasta, including dried pasta.

Other classic recipes from Rome.

  • Spaghetti alla Carbonara the Italian way
  • Pasta alla Papalina
  • Cacio e Pepe
  • Pasta alla Gricia
  • Oxtail Ragu Pasta
  • Spaghetti alla Checca

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!

Gnocchi alla Romana in a baking dish

Gnocchi alla Romana

Jacqui
These easy to make baked semolina gnocchi from Rome are rich but light and a real melt in your mouth treat! Kids love them and they're perfect for entertaining too!
4.99 from 75 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Chilling time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Appetizer, Main Course
Cuisine Central Italy, Italian, Mediterranean, Rome & Lazio
Servings 4
Calories 555 kcal

Ingredients
 
 

  • 34 fl oz milk
  • 9 oz semolina
  • 3 ½ oz butter
  • 2 egg yolks
  • 2 ½ oz Parmigiano Reggiano or vegetarian parmesan
  • 2 oz Pecorino Romano or vegetarian cheese.
  • salt a pinch
  • nutmeg grated, a pinch

Instructions
 

  • Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.
  • Bring the milk mixture to a simmer. Once the butter has melted, gradually add the semolina while whisking to prevent lumps from forming. Note: Once you add the semolina the mixture will thicken quickly.
  • As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.
  • 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)
  • Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.
  • Spread the hot dough out in an even 1 cm thick layer on a buttered or oiled baking sheet or large rectangular Pyrex dish. Tip: Wetting your hands or a spatula can make this easier.
  • Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.
  • Use a round 5-6cm cutter (or a glass or cookie cutter) to cut out circles of the semolina dough. Tip: Slightly wet the tool with some water to prevent the dough from sticking.
  • Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.
  • Melt the remaining butter in a saucepan. Let it cool slightly, then pour it over the dough circles. Then sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).
  • Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.
  • Let the gnocchi rest for a few minutes, then serve in the baking dish.
Prevent your screen from going dark

Notes

  • 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.
  • Neither Italian Parmigiano Reggiano or Pecorino Romano are vegetarian. Replace with vegetarian cheese if required.

Nutrition

Calories: 555kcalCarbohydrates: 47gProtein: 20gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 177mgSodium: 616mgPotassium: 160mgFiber: 2gSugar: 0.3gVitamin A: 953IUCalcium: 384mgIron: 3mg
Keyword Gnocchi alla Romana, Roman gnocchi, semolina gnocchi
Tried this recipe?Let us know how it was!

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Gnocchi alla Romana

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta loving cooks.


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Reader Interactions

Comments

    4.99 from 75 votes (36 ratings without comment)

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    Recipe Rating




  1. Sharon says

    April 13, 2021 at 4:31 pm

    Traditional gnocchi is so easy to make and just delicious. Serve with your favorite sauce, mine is alfredo.

    Reply
  2. Jess says

    April 09, 2021 at 7:02 pm

    I love gnocchi so much. This is such a good twist on the traditional gnocchi!

    Reply
  3. Beth says

    April 09, 2021 at 6:35 pm

    I feel like these are so much easier than potato gnocchi. Can't wait to try them!

    Reply
  4. Sarah says

    April 09, 2021 at 6:24 pm

    I am so used to the small gnocchi I see in stores, I didn't know that there were other varieties. These remind me of something my mom made and she called "dumplings." Thank you for taking the time to educate! They are delicious.

    Reply
  5. Michelle says

    April 09, 2021 at 6:09 pm

    Thanks for sharing this different method of making gnocchi! I can't wait to try it!

    Reply
  6. Katherine says

    April 09, 2021 at 5:55 pm

    I'm so excited to try this semolina gnocchi!

    Reply
  7. Ellen says

    April 03, 2020 at 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!

    Reply
  8. Stephanie Simmons says

    May 29, 2018 at 3:51 pm

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

    Reply
  9. Chef Mireille says

    May 29, 2018 at 3:40 am

    I've only ever made the classic gnocchi - will definitely be trying out this version

    Reply
    • admin says

      June 04, 2018 at 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

      Reply
  10. Mayuri Patel says

    May 28, 2018 at 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.

    Reply
    • admin says

      June 04, 2018 at 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

      Reply
  11. Casey says

    May 28, 2018 at 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!!

    Reply
    • admin says

      June 04, 2018 at 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

      Reply
  12. Laura says

    May 28, 2018 at 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.

    Reply
    • admin says

      June 04, 2018 at 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

      Reply
  13. Brian Jones says

    May 28, 2018 at 5:57 am

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

    Reply
  14. Brian Jones says

    May 28, 2018 at 5:55 am

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

    Reply
    • admin says

      June 04, 2018 at 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

      Reply
  15. Caroline says

    May 28, 2018 at 1:07 am

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

    Reply
  16. Cathleen @ A Taste of Madness says

    May 27, 2018 at 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!

    Reply
  17. Honey @ The Girl Next Shore says

    May 27, 2018 at 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!

    Reply
  18. Syama says

    May 27, 2018 at 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 !

    Reply
  19. camila says

    May 26, 2018 at 11:05 pm

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

    Reply
  20. Lisa says

    May 26, 2018 at 6:09 pm

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

    Reply
Newer Comments »

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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Gnocchi alla Romana

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