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    Home » Recipes » Side Dishes

    Gnocchi Alla Romana (Semolina Gnocchi)

    Published: Jan 26, 2021 · Modified: Jan 4, 2023 by Neriz · This post contains some affiliate links.

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    A great alternative to mashed potatoes!  Gnocchi alla Romana (or Semolina Gnocchi) is an ideal side dish for roasted or grilled meat – creamy, cheesy, and with bits of crunch on the sides!  Simply heavenly!

    An overhead shot of a pan of Gnocchi Alla Romana, straight out of the oven, ready for serving.

    What are gnocchi alla Romana?

    It’s a traditional dish from Rome that’s also called semolina gnocchi because Italian semolina flour is its main ingredient.  

    Milk, cheese, butter, and eggs are added to it, resulting in a Roman dish that feels like a hug from your favorite nonna — pure comfort, warmth, and deliciousness in every bite.

    Velvety baked semolina flour, with the lusciousness of the butter and crunchy bits of cheese — gnocchi alla Romana melts in your mouth.

    And don’t think it’s too much work.  

    Trust me; if you are new to making gnocchi (of any kind), semolina gnocchi is the most forgiving type you could start with.  

    Just give it a try – and then you can also try semolina bread. 🙂

    IF YOU WANT MORE AUTHENTIC ITALIAN RECIPES, YOU WILL LIKE THESE POSTS!

    • Risotto alla Milanese (Saffron Risotto)
    • Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Ingredients

    An image showing all the ingredients you need to prepare Gnocchi Alla Romana at home.
    • Milk – I strongly suggest using full cream milk for this traditional gnocchi alla Romana.
    • Parmigiano Reggiano – freshly grated would be excellent for this recipe.
    • Egg – you only need to use the yolk for making semolina gnocchi.
    • Butter – note that I used unsalted butter in this recipe; hence I added half a teaspoon of salt.
    • Seasoning – salt, pepper, and a pinch of nutmeg.
    • Semolina –  ‘semola rimacinata‘ in Italian.

    Please ensure you are using the correct flour — you cannot use cornmeal, and while regular semolina is also from durum wheat, its texture is closer to cornmeal.

    Semola rimacinata is significantly finer in texture because it’s twice milled and is the correct type of flour for making Roman gnocchi.

    A closer shot of a pan of semolina gnocchi, highlighting the texture and crunchy bits on top.

    Preparation

    Start preparing your semolina gnocchi by combining milk, salt, and nutmeg in a medium-sized saucepan.

    Place the saucepan on medium-high heat and bring to a boil.

    When the milk is almost boiling (you will see bubbles forming on the sides), slowly add the semolina — while whisking continuously.

    First step in making gnocchi romana, adding semolina to milk.

    Lower the heat to medium-low and continue whisking until the semolina starts pulling away from the sides of the pan.  It usually takes about ten minutes. 

    Take the saucepan off the heat.

    Mix the yolk, half of the grated Parmigiano Reggiano, and half of the melted butter using a small bowl.

    Combining grated cheese with melted butter for gnocchi semolina.

    Combine the yolk mixture with the semolina.

    Mix evenly with a rubber spatula or a wooden spoon.

    Mixing the cheese and egg with the flour for gnocchi alla Romana.

    Transfer the mixture to a small tray (25 x 17 cm).

    Use an angled spatula to help in spreading it evenly.

    Flattening the top of the semolina gnocchi dough.

    Place the tray in the refrigerator for at least an hour for the semolina gnocchi dough to solidify.

    Preheat the oven to 225°C (425°F) and lightly grease the skillet with butter.

    Use a 6-cm cookie cutter to cut round portions (gnocchi) of the hardened mixture.

    Cutting each portion of semolina gnocchi.

    Place each portion into a buttered skillet.

    Form a circle as you arrange all the semolina gnocchi in the pan.

    Arranging all the semolina gnocchi in a circle.

    Drizzle your gnocchi alla Romana with the remaining melted butter — try to do this evenly.

    An image showing melted butter on semolina gnocchi.

    Top with the remaining grated Parmigiano Reggiano.

    Oh!  And if you want more crunchy bits on top, you have to put TONS of cheese before placing it in the oven.

    Last step before placing it in the oven, sprinkle with cheese.

    Place the skillet in the middle of the oven for twenty to twenty-five minutes or until the top turns golden.

    Serve your gnocchi alla Romana with more freshly grated cheese, if desired.

    An overhead shot of a serving of Gnocchi Alla Romana, sprinkled with more grated Parmigiano Reggiano.

    Helpful tips

    • You must keep whisking while adding the semolina to eliminate lumps in the mixture.
    • Start using a rubber spatula or wooden spoon as soon as you feel that the whisk is no longer enough — and it’s ok to put down your arms for a few seconds to rest. 🙂
    • Make sure that the melted butter you are mixing with the yolk is not hot, or you might end up cooking the yolk.
    • The plastic you used to line your tray should make it easier to lift the hardened mixture out of the tray for cutting.
    • If you don’t have a cast-iron skillet, you can certainly use a small baking dish for baking your semolina gnocchi.
    A closer shot of a serving of Semolina Gnocchi, with a glass of red wine on the side and a chunk of Parmigiano for grating.

    Recipe variation

    • Other Cheese.  You can use Grana Padano instead of Parmigiano Reggiano if that’s what you have. 

    But remember that Grana Padano is slightly milder and more delicate, which will indeed reflect on the flavor of your Roman gnocchi.

    Can you make this ahead of time?

    You can certainly prepare the baked semolina gnocchi dough in advance and keep it in the refrigerator until it’s time for you to bake it.

    However, keeping it uncovered when you place it in the refrigerator would be best.

    Moisture will always form on top of the cover, making the top of the mixture moist — you will never get it ready for cutting into portions.

    What can I serve with gnocchi alla Romana?

    I usually serve it as a side dish with grilled or roasted meats.  Sometimes though, I do it as a main as well, with some fresh salad.

    I know some people serve it with marinara sauce. 

    Not me.  Creamy, cheesy, and with crunchy edges –– another winner ‘comfort food’ on my list.

    So, give semolina gnocchi a try this weekend, and let me know what you think! 🙂

    FOR MORE EUROPEAN RECIPES, CHECK OUT THESE RECIPES BY COUNTRY!

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    OR YOU CAN PICK ANOTHER FAVORITE IN THIS LIST OF SIDE DISHES FROM AROUND THE WORLD!

    Latest feature image for gnocchi alla Romana.

    Gnocchi Alla Romana Recipe (Semolina Gnocchi)

    Sometimes called Roman-Style Semolina Gnocchi, 'Gnocchi Alla Romana' is a great side dish — creamy, cheesy and with crunchy bits.  Simply delicious!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Resting Time: 1 hour
    Total Time: 2 hours 5 minutes
    Servings: 3
    Calories: 396kcal
    Author: Neriz

    Equipment

    • Whisk
    • Rubber Spatula
    • Angled Spatula
    • Cookie Cutter (6 cm)
    • Cast Iron Skillet (8-inch)
    • Small Oven/Baking Tray (25 cm x 17 cm)

    Ingredients

    • 1 & 1/3 cup milk
    • 7 tbsp semolina flour
    • 3 tbsp butter, unsalted & melted (divided into two 1.5 tbsps)
    • 1 large egg yolk
    • 2/3 cup Parmigiano Reggiano, grated
    • 1/2 tsp salt
    • pinch nutmeg
    • butter, for greasing

    Instructions

    Preparing the semolina mixture:

    • Using a medium-sized saucepan, combine milk, salt, and nutmeg.
    • Place saucepan in medium-high heat and bring to a boil.
    • When you see that the milk is close to boiling (bubbles are forming on the side of the pan), slowly add the semolina flour while whisking.
    • Adjust heat to medium-low and continue whisking until the semolina starts pulling from the sides.  It's easier to use a rubber spatula or wooden spoon instead of a whisk at this stage. This should take you about 10 minutes.
    • Take the saucepan out of the heat.
    • Using a small bowl, combine and mix the yolk, half of the melted butter, and half of the grated Parmigiano.
    • Add this yolk mixture into the semolina and mix thoroughly.
    • Line your small oven tray with plastic and spread the mixture evenly on it.  Use an angled spatula to even out the top. It should be about 1 to 1.5 cm thick.
    • Place the tray in the refrigerator for about 60 to 90 minutes.  Depending on how cold your refrigerator is, the mixture should already be quite solid by this time.

    Baking your semolina gnocchi:

    • Preheat your oven to 225°C (425°F) and lightly grease the skillet with butter.
    • Take the tray out of the refrigerator and lift the mixture out, using the plastic under.
    • Place on an even surface and start cutting portions (gnocchi) by using a cookie cutter.
    • Arrange the gnocchi on the skillet, slightly overlapping and forming a circle.
    • Drizzle the arranged semolina gnocchi with the remaining melted butter, and top with the remaining grated Parmigiano.
    • Place the skillet in the middle of the oven for 20 to 25 minutes, or when the top has turned golden.
    • Serve your freshly baked gnocchi alla Romana — sprinkle more grated cheese, if desired.

    Notes

    • Cook’s Tip #1:  You must continue whisking while adding the semolina to eliminate lumps in the mixture.
    • Cook’s Tip #2:  Start using a rubber spatula or wooden spoon as soon as you feel that the whisk is no longer enough for stirring.
    • Cook’s Tip #3:  If you don’t have a cast-iron skillet, you can certainly use a small baking dish for baking your gnocchi alla Romana.

    Nutrition

    Calories: 396kcal | Carbohydrates: 31g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 506mg | Potassium: 237mg | Fiber: 1g | Sugar: 6g | Vitamin A: 781IU | Calcium: 402mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Naterlee

      October 26, 2017 at 1:59 am

      Not your oven…. Different material pans cook differently and each have their place ?
      I’m rather attached to my cast iron skillets though
      http://www.thekitchn.com/metal-glass-ceramic-or-silicon-pans-when-to-use-each-169507

      Reply
      • Neriz

        October 26, 2017 at 9:19 am

        Hahah! Good to know 🙂 I would definitely use a cast iron skillet if I have one. Maybe this Christmas 😉 Thanks so much for the link Naterlee!

        Reply
        • Naterlee

          October 26, 2017 at 7:22 pm

          You totally should treat yourself ? I got a massive one, i need two hands to hold it so big, from a charity/reuse/thrift shop for £2 !!

          Reply
          • Neriz

            October 31, 2017 at 8:29 pm

            Lucky you! So not fair, though 😉 I have now moved it on top of my Xmas list!

            Reply

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