5 from 128 votes
Gnocchi alla Romana
Gnocchi alla Romana consists of a firm baked semolina dough enriched with butter, milk, egg yolks, and cheeses including Parmigiano Reggiano and Pecorino Romano. The dough is cooked on the stovetop until thickened, then cooled and sliced before baking. This preparation yields tender, slightly dense rounds with a cheesy topping that melds in the oven, creating a creamy, savory dish traditionally served as a first course.
Prep Time
15 mins
Cook Time
35 mins
Chilling time
30 mins
Total Time
1 hr 20 mins
Servings:
4
Calories:
555 kcal
Course:
Main Course, Appetizer
Cuisine:
Mediterranean, Italian
Ingredients
- 34 fl oz milk
- 9 oz semolina
- 3 ½ oz butter
- 2 egg yolk
- 2 ½ oz parmigiano reggiano or vegetarian parmesan
- 2 oz pecorino romano or vegetarian cheese.
- salt a pinch
- nutmeg grated, a pinch
Instructions
- Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.
- Bring the milk mixture to a simmer. Once the butter has melted, gradually add the semolina while whisking to prevent lumps from forming. Note: Once you add the semolina the mixture will thicken quickly.
- As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.
- Keep cooking the semolina until the mixture becomes quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)
- Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.
- Spread the hot dough out in an even 1 cm thick layer on a buttered or oiled baking sheet or large rectangular Pyrex dish. Tip: Wetting your hands or a spatula can make this easier.
- Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.
- Use a round 5-6cm cutter (or a glass or cookie cutter) to cut out circles of the semolina dough. Tip: Slightly wet the tool with some water to prevent the dough from sticking.
- Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.
- Melt the remaining butter in a saucepan. Let it cool slightly, then pour it over the dough circles. Then sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).
- Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.
- Let the gnocchi rest for a few minutes, then serve in the baking dish.
Cup of Yum
Notes
- An alternative shaping method involves rolling the hot dough in baking paper and slicing after it cools to minimize scraps.
- Scraps of dough can be saved and deep-fried as croquettes for a tasty snack or side dish.
- Traditional Parmigiano Reggiano and Pecorino Romano cheeses are not vegetarian; use vegetarian alternatives if needed.
Nutrition Information
Calories
555kcal
(28%)
Carbohydrates
47g
(16%)
Protein
20g
(40%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
177mg
(59%)
Sodium
616mg
(26%)
Potassium
160mg
(3%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
953IU
(19%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 616mg | 26% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 953IU | 19% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.