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Gnocchi alla romana
Baked semolina gnocchi
Gnocchi alla romana: Rome's baked semolina discs with butter and Parmigiano
Unlike potato gnocchi, Roman gnocchi are made from semolina cooked in milk like a thick porridge, spread out to set, cut into discs and baked with butter and Parmigiano until golden and bubbling. In Rome they are traditionally Thursday food: "giovedì gnocchi" is still on trattoria chalkboards across the city. Children love their soft centre and crisp, cheesy top. Parmigiano is made with animal rennet; a vegetarian hard cheese works well. Chef's tip: wet the worktop and spatula before spreading the hot semolina; it won't stick and sets in a smooth, even sheet.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 ¼ cups whole milk
- 2 ⅞ oz butterdivided
- 1 tsp salt
- 1 pinch nutmeg
- 9 oz semolina
- 3 ½ oz Parmigiano Reggiano or a vegetarian hard cheesegrated
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Method
0/6 doneStep 1: Heat 4 ¼ cups whole milk with 20 g of ⅔ oz butter, 1 tsp salt and 1 pinch nutmeg until just simmering.
Step 2: Pour in 9 oz semolina in a slow stream, whisking all the time. Switch to a wooden spoon and cook over a low heat for 8–10 minutes, stirring, until very thick and pulling away from the sides. Common mistake: adding the semolina too fast; it forms lumps that won't cook out.
10 minStep 3: Off the heat, beat in 2 egg yolks and half of 1 ¾ oz Parmigiano Reggiano or a vegetarian hard cheese.
Step 4: Spread the mixture 1.5 cm thick on a wet tray or worktop and leave to cool and set for at least 30 minutes, or overnight in the fridge.
30 minStep 5: Heat the oven to 400°F (350°F fan). Cut discs with a 6 cm glass and arrange them overlapping in a buttered dish. Melt the rest of the butter and drizzle it over, then scatter the rest of the cheese.
Step 6: Bake for 25–30 minutes, until golden and bubbling at the edges. Rest for 5 minutes before serving.
30 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 19 g
- Carbs
- 46 g
- Fat
- 28 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gnocchi alla romana take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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