Go Back
+ servings
Gnocchi alla Romana in a baking dish
Print Recipe
4.99 from 69 votes

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
Cook Time35 minutes
Chilling time30 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Main Course
Cuisine: Central Italy, Italian, Mediterranean, Rome & Lazio
Keyword: Gnocchi alla Romana, Roman gnocchi, semolina gnocchi
Servings: 4
Calories: 555kcal
Author: Jacqui

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.

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: 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