Gnocchi alla romana
This Gnocchi alla romana recipe is perfect for a night in with the family!
Gnocchi alla romana is a classic Roman comfort dish that showcases the elegance of simplicity. Unlike the more familiar potato gnocchi, this version is made with semolina flour, milk, butter, cheese and egg yolks to form delicate, tender rounds that are baked until golden and crisp on top.
Originating from the Lazio region, these gnocchi are rich, buttery and subtly nutty from the use of Parmigiano-Reggiano (or Pecorino romano). Their melt-in-your-mouth texture and golden crust make them a timeless favourite, perfect as a hearty first course or a cozy side dish.
Whether you’re gathering for Sunday lunch or recreating a taste of Rome at home, this dish brings a sense of nostalgia and rustic charm to the table.
-250 g semolina
-1 liter of milk
-120 g butter
-120 g grated Parmigiano Reggiano (Pecorino romano may also be used)
-3 egg yolks
-A pinch of nutmeg
-Salt
1. Pour the milk into a saucepan, setting aside half a glass, and bring it to a boil. Then turn off the heat.
2. Gradually pour the semolina into the hot milk, stirring constantly. Add 50 g of butter, some salt and a sprinkle of nutmeg.
3. Bring the mixture back to a boil, stirring continuously until the semolina has thickened well.
4. Remove the saucepan from the heat, add about 30 g of Parmesan and the 3 egg yolks (first diluted with a little warm milk). Mix everything thoroughly until the mixture is completely smooth.
5. Pour the mixture onto a buttered surface and spread it with a spatula to a thickness of about 1 cm. Let it cool.
6. Using a cookie cutter or a glass, cut out discs from the mixture. Arrange the semolina gnocchi in a well-buttered baking dish, slightly overlapping them.
7. Top the gnocchi with melted butter and Parmesan. Bake at 180°C (356°F) for about 20 minutes, or until golden. Finish by broiling them for 5 minutes at 220°C (428°F) for a gratin effect.
8. Enjoy!