Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
4
Yield:
16 gnocchi
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a rimmed sheet pan with plastic wrap.

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  • Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.

  • Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.

  • Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.

  • Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.

  • With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.

  • Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.

  • Bake in preheated oven until golden brown, about 25 minutes.

Chef's Note:

1 3/4 ounce of Parmigiano-Reggiano grated on a microplane makes about 1 cup of grated cheese.

I used a 2 3/4-inch cutter but use whatever size you have that's close.

These Roman-Style Gnocchi make a world-class side dish as is, but can be paired with your favorite pasta sauce and served as an appetizer or entrée.

Nutrition Facts

335 calories; protein 13.3g; carbohydrates 9.5g; fat 27.4g; cholesterol 176mg; sodium 789.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2020
I often make these with sliced polenta when I'm pressed for time. The kind that comes in a roll. Also very good. Read More
(2)

Most helpful critical review

Rating: 2 stars
05/10/2020
Flippity floppity floop. I’ve obviously done something wrong. They were by no standards a “can be cut” consistency. I ended up trying to pipe them through a tube. Huge mess. I finally squished them through a baggie with the corner cut off so that they looked like carbohydrate turds. Baked them in my trusty cast iron skillet. Ended up with an oozy mess. I honestly think the mistake must be mine, since most others have had a positive experience. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/12/2020
I often make these with sliced polenta when I'm pressed for time. The kind that comes in a roll. Also very good. Read More
(2)
Rating: 4 stars
12/26/2016
Made this for our Italian Christmas dinner. It was a hit all around. The only change I'd make is to reduce the salt. The parmesan gives it enough salty flavor. Read More
(2)
Rating: 3 stars
05/28/2019
I liked the idea of this dish but it didn t turn out as I had hoped. I think my dough cooked too fast on the stove top and I think I need to add a little more water next time. They turned out dense and patsy rather than soft and creamy on the inside and crisp on the outside. My husband enjoyed it the kids were indifferent and happy to have a vehicle for my sauce. I will try it again and see if I can tune what I did wrong. Read More
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Rating: 4 stars
12/09/2019
We liked it although I don't know how you can stir that stuff for 7 minutes! It went from a liquid/slurry to hardened concrete in a minute and a half flat! I will certainly try it again. Read More
Rating: 5 stars
01/01/2019
I skipped allowing it set and immediately placed it in a piping bag and piped onto a tray lined with parchment paper. I used goat milk added a pinch of cayenne and freshly grated nutmeg. It was a hit over the xmas holidays and I'm making it again! Read More
Rating: 2 stars
05/10/2020
Flippity floppity floop. I’ve obviously done something wrong. They were by no standards a “can be cut” consistency. I ended up trying to pipe them through a tube. Huge mess. I finally squished them through a baggie with the corner cut off so that they looked like carbohydrate turds. Baked them in my trusty cast iron skillet. Ended up with an oozy mess. I honestly think the mistake must be mine, since most others have had a positive experience. Read More
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