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

Sometimes called Roman-Style Semolina Gnocchi, 'Gnocchi Alla Romana' is a great side dish -- creamy, cheesy and with crunchy bits.  Simply delicious!
Prep Time20 mins
Cook Time45 mins
Resting Time1 hr
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: Italian
Servings: 3
Calories: 396kcal
Author: Neriz


  • 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


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, sprinkle more grated cheese, if desired.



  • I use unsalted butter in this recipe.  If you are using salted butter, you might need to use less salt with the milk.
  • Remember to keep whisking while slowly adding the semolina. It helps in eliminating lumps in the mixture.
  • Do not hesitate to use a rubber spatula or wooden spoon for mixing the semolina as soon as you feel that the whisk is not enough --- and it's certainly ok to put down your arms for a few seconds to rest. (Phew!)
  • Check that the melted butter you are mixing with the yolk is not hot, or you might end up cooking the yolk.
  • The plastic that you used to line your tray should make it easier for you to lift the hardened mixture out of the tray for cutting into portions.
  • If you don't have a cast-iron skillet, feel free to use any oven-proof dish for baking your gnocchi Alla Romana. 


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