Roman Gnocchi

Recipe by ITALIAN FOOD RECIPECourse: side dish, mainCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

407

kcal

Chilling Time

Total time

minutes

Roman semolina gnocchi — or Gnocchi alla Romana — is a classic Italian comfort food. Made from semolina, milk, butter, eggs, and cheese, this dish is sliced into rounds, layered, brushed with butter, sprinkled with cheese, and baked until golden. Unlike potato gnocchi, these are soft, creamy, and slightly crisp on top.

Ingredients

For the Gnocchi Base
2 cups (500 ml) whole milk
¼ teaspoon salt
Freshly ground black pepper, to taste
A pinch of nutmeg
2 tablespoons (28 g) unsalted butter
1 cup (130 g) semolina flour (coarse)
3 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons freshly grated Pecorino Romano
1 large egg yolk
For Baking & Finishing
2 tablespoons melted butter (for brushing)
1–2 tablespoons Pecorino Romano (extra)
Additional black pepper (to taste)

Instructions

Heat the Milk Base
In a medium pot over medium heat, combine milk, salt, pepper, nutmeg, and butter. Stir occasionally and bring to a gentle boil.
Add semolina
Once the milk mixture is simmering, reduce heat slightly. Gradually sprinkle in semolina while whisking constantly to prevent lumps. Continue stirring until the mixture becomes very thick and pulls away from the sides of the pot.
Incorporate cheeses and egg yolk
Remove from heat. Stir in Parmigiano-Reggiano and Pecorino Romano. Let the mixture cool slightly (so it isn’t piping hot). Then stir in the egg yolk until fully combined.
Shape & chill
Transfer the thick semolina dough to a sheet of parchment paper. Use another parchment on top, and shape into a log roughly 30 cm (12 in) long and about 4–5 cm (1.5–2 in) in diameter. Wrap the dough gently and refrigerate for about 45–60 minutes, until firm enough to slice.
Preheat oven and prepare pan
Preheat your oven to 200 °C (about 400 °F). Butter the base and sides of a shallow baking dish (about 25–30 cm / 10–12 in).
Slice & arrange
Remove the chilled semolina log from the fridge. Unwrap and slice into rounds about 6 mm (¼ in) thick. Arrange the slices in the prepared baking dish, slightly overlapping in rows.
Butter & cheese topping
Brush the top of the gnocchi with melted butter. Sprinkle the additional Pecorino Romano and a little extra black pepper over the top.
Bake
Bake in the oven for about 20 minutes, or until the top is golden and bubbling. You may broil for 1–2 minutes at the end for extra crispness if desired (watch closely to avoid burning).
Serve immediately
Serve warm with extra grated Parmigiano or Pecorino on top. This dish is lovely as a primo, or paired with a green salad or light protein.

Notes

Refrigerator: Store leftover baked gnocchi in an airtight container for up to 2–3 days. Reheat in the oven at low temperature until warmed through.
Freezer: As above (see “Make-ahead / Freezing” section), bake directly from the freezer, adjusting bake time.

Storage & Reheating

Fridge: Store in airtight container for 2–3 days.
Reheat: Warm in the oven at 180 °C (350 °F) for 10 minutes or until heated through.
Freeze: Freeze unbaked rounds individually on a tray until firm; then stack with parchment between. Bake from frozen by adding a few extra minutes.

Frequently Asked Questions

Q: Why is it called “gnocchi” if there are no potatoes?
A: The term “gnocchi” historically refers to small dumpling-like shapes; in Rome this version uses semolina.

Q: Can I make it lactose-free?
A: You can try using plant-based milk and vegan butter, but texture and flavor may differ significantly.

Q: Can I make smaller portions?
A: Yes — just scale ingredient quantities and maintain thickness ratio.

Q: Is broiling necessary?
A: No — it helps get a crisp top, but baking alone works fine.

Roman Gnocchi