baked semolina gnocchi in a nonstick pan with cheese and wine on the side
Gnocchi alla Romana
Prep Time
55 mins
Cook Time
35 mins
Total Time
1 hr 30 mins

Also known as Roman-Style Semolina Gnocchi, 'Gnocchi alla Romana' is a great side dish -- creamy, cheesy and with crunchy bits.  Simply delicious!

Course: Side Dish
Cuisine: Italian
Servings: 6
  • 3 cups milk
  • 2 cups semolina flour
  • 60 grams butter, (splitted into 50 and 10 grams)
  • 2 egg yolks
  • 1 & 1/2 cups parmigiano reggiano, grated
  • pinch nutmeg
  • salt, for seasoning
  1. Combine milk, 50 grams butter and nutmeg in a medium pan. Heat over medium heat. Season with salt.  
  2. When milk is almost boiling, slowly add semolina flour while mixing the entire time. Adjust the heat to low and keep mixing until the mixture has thickened and the mixture is pulling away from the sides of the pan.  
  3. Combine egg yolks and 1 cup parmigiano in a bowl.
  4. Take the pan off the heat and add the yolks mixture into the flour mixture. Mix quickly to combine.  NOTE: It will be quite a challenge mixing at this point.
  5. Pour the mixture on a baking sheet lined with plastic (or aluminum foil). Use a spatula or your hands to even out the top of the mixture.
  6. Set aside until the mixture has hardened. I normally put it in the refrigerator for at least 30 minutes.
  7. Preheat oven to 200 °C (375 °F).
  8. Once ready, use a cookie cutter to cut circles from the mixture. I normally get 15 medium-sized circles from this recipe.
  9. Arrange the circles of gnocchi on a baking dish.  
  10. Cut the remaining 10 grams of butter into tiny cubes and add them on top of the arranged gnocchi randomly. Sprinkle with the remaining ½ cup of parmigiano reggiano.
  11. Place in the oven for 30-35 minutes, or until the top has turned slightly brown.
  12. Serve.