Gnocchi Alla Romana
Lazio, Roma
By MarcoCooks
1
Last edited: 22:37, 09-03-2025
About This Recipe
Ah, Gnocchi alla Romana—a true Roman classic! Around here, we traditionally make it on Thursdays, but honestly, once you try it, you'll want it any day of the week. These soft semolina discs are so simple to prepare: baked with butter, eggs, milk, and a generous sprinkle of pecorino until they’re light and fluffy inside with a golden, crispy crust on top.
It’s the perfect swap for mashed or roasted potatoes, whether as a starter or a side. Trust me, once you taste them, you’ll keep coming back for more!
Ingredients
Serves: 3
Time: 45 mins
- 1 & 1/3 cup milk
- 7 tbsp semolina flour
- 3 tbsp butter, unsalted & melted (divided into two 1.5 tbsps)
- 1 large egg yolk
- 2/3 cup Parmigiano Reggiano, grated
- 1/2 tsp salt
- pinch nutmeg
- butter, for greasing
Method
- In a medium saucepan, heat milk, salt, and nutmeg over medium-high until nearly boiling.
- Slowly whisk in semolina flour, then reduce heat to medium-low. Stir until the mixture pulls from the sides (about 10 minutes).
- Remove from heat and mix in yolk, half the melted butter, and half the Parmigiano.
- Spread evenly on a plastic-lined tray (1–1.5 cm thick) and refrigerate for 60–90 minutes until firm.
- Preheat oven to 225°C (425°F) and grease a skillet with butter.
- Cut the chilled mixture into rounds, arrange in the skillet, slightly overlapping.
- Drizzle with remaining butter, top with remaining Parmigiano, and bake for 20–25 minutes until golden.
- Serve hot with extra cheese if desired.
Comments
1
VincenzoFlavors on March 12, 2025, 3:55 p.m.
As a gnocchi enthusiast, I must try this!