Roman gnocchi, gnocchi alla romano, are Italian comfort food made with semolina, egg, butter, milk and cheese. The semolina gnocchi are then cut into rounds and baked until soft and tender with a crisp golden top!
Roman style baked semolina gnocchi are different from a traditional potato gnocchi as they are not made with potatoes. Gnocchi alla Romana means ‘gnocchi in the Roman manner’ and is a classic dish that pre-dates the arrival of potatoes in Europe.
Classic Roman gnocchi is comfort food at its finest and its simple ingredients include semolina flour, egg, butter and Parmesan cheese. The semolina gnocchi is chilled, cut into rounds, brushed with butter then baked and topped with more cheese!
Why I Love This Recipe
- Gnocchi alla Romana is classic Italian comfort food! If you love baked macaroni and cheese, you will love this baked gnocchi made from semolina.
- Semolina gnocchi are easy to make and the process is similar to making polenta. Most of the time is hands off while the dough chills!
Ingredients Needed
- Semolina flour: This type of flour is a high protein wheat flour made from a coarse grind of durum wheat. It’s traditionally used in making pasta and can be found in most grocery stores.
- Milk: Whole milk is best for rich taste.
- Butter: High quality European butter will provide the best taste but use what you have on hand.
- Egg yolk: This not only adds richness to the Roman gnocchi but helps bind the rounds together.
- Cheeses: Both freshly grated Parmigiano and Pecorino Romano add flavor to the semolina gnocchi.
- Seasonings: Salt, pepper and a pinch of nutmeg.
How to Make Gnocchi Alla Romana
In a large pot add the milk, salt, pepper, nutmeg and butter, heat on medium heat until the milk boils. Using a wooden spoon, add the semolina a little at a time, stirring constantly until it’s a very thick mixture.
Remove from heat and add cheese then egg yolk, stir quickly until combined.
Move the semolina mixture to a piece of parchment paper, form into a log and roll up with the parchment paper. Chill the dough. Brush the bottom of the baking pan with melted butter.
Remove the Roman semolina gnocchi from the fridge and cut into round slices. Place slices in the greased baking pan overlapping them slightly.
Brush with remaining butter then sprinkle with the pecorino Romano and black pepper. Bake in the oven until golden brown. Serve immediately garnished with plenty of extra Parmigiano-Reggiano or pecorino.
recipe Tips
- Prevent scrambled egg yolk: Do not stir the egg yolk into the mixture until last! Adding the semolina flour and cheeses first helps reduce the heat of the milk and melted butter.
- Wet your hands. Wet your hands while forming the semolina gnocchi into a log to prevent sticking.
- Cut into rounds: Alternately, spread the mixture onto a baking sheet then cool completely. Once cool, cut into semolina rounds using a round cookie cutter.
- Make ahead: Assemble Roman gnocchi, layer in baking dish and brush with melted butter and add the cheese. Cover tightly with plastic wrap and store in the fridge for up to 2 days. Bake as directed, adding a few minutes if necessary.
- Leftover semolina flour: Use your leftover flour to make homemade pasta or these Italian semolina cookies.
Serving Roman Gnocchi
Typically Roman-style gnocchi are served for “primo” or first course. This is the dinner course served after an appetizer and before the main dish. Serve them on their own or drizzled with tomato sauce.
To serve them as the main dish, add a side dish like an arugula salad or vegetable. You can also serve them along with braised meat or stew.
Storage
- Store: Store leftover cooked semolina gnocchi in an airtight container in the refrigerator for a few days. Reheat in the oven on low heat until warmed through. They will be more dense but still delicious!
- Freeze: Make extra to freeze! Assemble the dish up to baking, brush with butter and add cheese. Cover well with foil and freeze for up to 2-3 months. Bake from frozen adding a few minutes to the baking time.
More Gnocchi Recipes
Crispy on the outside, soft and creamy inside, Gnocchi alla Romana is pure Italian comfort at its best. Serve it straight from the oven with a sprinkle of Parmigiano — and don’t be surprised if everyone asks for seconds. Buon Appetito!
- 2 cups milk (whole)
- ¼ teaspoon salt
- 2 dashes black pepper
- 1 pinch nutmeg
- 2¼ tablespoons butter
- 1 cup semolina flour
- 3 tablespoons freshly grated parmigiano
- 2 tablespoons pecorino romano
- 1 large egg yolk
EXTRAS
- 3 tablespoons butter melted
- 2 tablespoons pecorino romano
- 1-2 dashes black pepper
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In a large pot add the milk, salt, pepper, nutmeg and the butter, heat on medium heat until the milk boils. Add the semolina a little at a time stirring constantly until thick.
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Remove the heat and add the pecorino romana, parmigiano and egg yolk, stir well and rapidly until well mixed and thick.
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Move the mixture to a piece of parchment paper, form it into a log 13 inches / 33cm and roll up with the parchment paper. Chill the dough 40-60 minutes.
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Pre-heat oven to 400F/200C. Brush the bottom of a 10 inch / 27 cm baking pan with ⅓ of the melted butter.
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Remove from the fridge and cut into ¼ inch / 6 mm slices. Place the slices in the prepared baking pan overlapping them slightly. Brush the gnocchi with the remaining butter. Sprinkle with the pecorino Romano and black pepper. Bake in the oven for approximately 20 minutes. Serve immediately with extra parmigiano or pecorino. Enjoy!
How to Store Gnocchi alla Romana
Store: Store leftover cooked semolina gnocchi in an airtight container in the refrigerator for a few days. Reheat in the oven on low heat until warmed through. They will be more dense but still delicious!
Freeze: Make extra to freeze! Assemble the dish up to baking, brush with butter and add cheese. Cover well with foil and freeze for up to 2-3 months. Bake from frozen adding a few minutes to the baking time.
Calories: 407kcal | Carbohydrates: 37g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 433mg | Potassium: 289mg | Fiber: 2g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 0.01mg | Calcium: 269mg | Iron: 2mg | Phosphorus: 267mg
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