Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.

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  • Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.

  • Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.

  • Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.

  • Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

Cook's Notes:

You can easily prepare the gnocchi in advance, refrigerate or freeze, and bake at the last minute.

Speck (Northern Italian bacon-style cured meat) or bacon can be used in place of the pancetta. Parmigiano-Reggiano cheese can be used in place of the Grana Padano cheese.

Nutrition Facts

423 calories; protein 21.7g 44% DV; carbohydrates 13g 4% DV; fat 31.6g 49% DV; cholesterol 189.8mg 63% DV; sodium 789mg 32% DV. Full Nutrition
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