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Gnocchi alla Romana

These easy to make baked semolina gnocchi from Rome are rich but light and a real melt in your mouth treat! Kids love them and they're perfect for entertaining too!

Prep Time
15 mins
Cook Time
15 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 yolks
  • 2 ½ oz parmigiano reggiano or vegetarian parmesan
  • 2 oz pecorino romano or vegetarian cheese.
  • salt a pinch
  • nutmeg grated, a pinch

Instructions

    Cup of Yum
  1. Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.
  2. 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.
  3. As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.
  4. 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)
  5. Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.
  6. 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.
  7. Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.
  8. 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.
  9. Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.
  10. 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).
  11. Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.
  12. Let the gnocchi rest for a few minutes, then serve in the baking dish.

Notes

  • Some Italians shape the hot dough into a roll and roll it up in baking paper. When the dough is cooled they cut the roll into 1cm slices. This method produces no scraps but I think is harder to do!
  • You can save the scraps of dough and deep fry them for a snack or to make a mini version of this dish. The scraps aren't uniform like the circles, but they can be rolled into croquettes and taste just as good as the gnocchi.
  • Neither Italian Parmigiano Reggiano or Pecorino Romano are vegetarian. Replace with vegetarian cheese if required.

Nutrition Information

Calories 555kcal (28%) Carbohydrates 47g (16%) Protein 20g (40%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 177mg (59%) Sodium 616mg (26%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 0.3g (1%) Vitamin A 953IU (19%) Calcium 384mg (38%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.