Gnocchi alla Romana
These easy to make 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!
Prep Time15 minutes mins
Cook Time35 minutes mins
Chilling time30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Appetizer, Main Course
Cuisine: Central Italy, Italian, Mediterranean, Rome & Lazio
Keyword: Gnocchi alla Romana, Roman gnocchi, semolina gnocchi
Servings: 4
Calories: 555kcal
- 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
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.
- 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.
Calories: 555kcal | Carbohydrates: 47g | Protein: 20g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 616mg | Potassium: 160mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 953IU | Calcium: 384mg | Iron: 3mg