Gnocchi Alla Romana (Roman Semolina Gnocchi)
Freshly baked, these semolina medallions possess an irresistible and mouthwatering appeal as they emerge from the oven. The golden crust, adorned with a layer of melted cheese, encases a delightfully smooth and buttery interior that simply melts in your mouth. Gnocchi alla Romana are truly comforting and crowd pleasing!
Table of Contents
Chronicles – Semolina Gnocchi
A popular saying, prevalent in the Roman region says that: Thursday is dedicated to tasting gnocchi, Friday is the triumph of fish and Saturday you relax from a caloric point of view with tripe.
Even some trattorias in Rome recite this in their menu: Thursday gnocchi, Friday fish, Saturday tripe.
Gnocchi alla romana, a beloved dish in Roman and Lazio cuisine, exemplifies the essence of simplicity and accessibility. With its few ingredients, it caters to people of all social classes. Furthermore, this hearty and substantial dish provides ample energy. Considering that Friday was traditionally a day of penance, enjoying a satisfying meal on Thursday was a wise choice.
Grocery List for making Semolina Gnocchi
Step by step guide to make Gnocchi alla Romana
Step 1: Making the semolina dough
In a saucepan, gently heat the milk until it reaches a simmer. Add the salt and stir, creating a whirlpool effect in the milk. Gradually and slowly, sprinkle the semolina into the milk, stirring continuously.
Gradually sprinkle the semolina into the milk in a slow and steady stream, commonly referred to in Italian as “a pioggia” or “like rain.”
This method mimics the gentle rain and prevents the formation of lumps, ensuring a smooth and cohesive mixture. It is important to maintain constant stirring during this quick process.
Incorporate the butter into the mixture, stirring until fully combined. Add the cheese and mix well. Turn off the heat and remove the saucepan from the stove. Lastly, slowly pour in the pre-whisked eggs, ensuring a gradual addition to prevent curdling.
Step 2: Making the Semolina gnocchi medallions
Pour the semolina mixture onto a baking sheet lined with parchment paper. Use a spatula to smooth and evenly spread the mixture on the sheet. Allow it to cool and harden for at least an hour.
Using a cookie cutter, shape the semolina into round disks, or you can simply cut it into squares if desired. Arrange the disks slightly overlapping in a glass or ceramic buttered baking dish. Sprinkle grated cheese.
Step 3: Baking the gnocchi
Preheat the oven to 200°C (400°F).
Place the baking dish in the hot oven.
Bake for 15-20 minutes until the gnocchi are slightly puffed and golden. For an extra crispy crust, broil for 2-3 minutes until the cheese is encrusted into the gnocchi medallions.
Remove from the oven and serve with your choice of red sauce or brown butter sage.
Ways to serve Roman Gnocchi
Roman Semolina Gnocchi is a versatile dish that presents nicely for individual and group dinner gatherings.
Make Ahead
You can bake the gnocchi batter well in advance. Store in the refrigerator on a sheet covered with plastic or foil.
Tips and wisdom
More Recipes From Cafe Osharak
If you enjoy this recipe, please come back and let me know in the comments! I love hearing feedback from our readers and would be thrilled to know that you found the recipe to be delicious and easy to make. And if you have any suggestions for variations or tweaks to the recipe, I am always open to new ideas.
Gnocchi Alla Romana (Roman Semolina Gnocchi)
Ingredients
- 1 liter milk
- 250 g semolina
- 20 g butter
- 1 teaspoon Salt
- 150 g Parmesan cheese freshly grated divided
- 2 egg yolks
Instructions
- In a saucepan, heat the milk until it reaches a simmer. Stir in the salt, creating a gentle whirlpool effect. Gradually sprinkle the semolina into the milk in a slow and steady stream. Stir continuously during this quick process to prevent the formation of lumps, allowing the mixture to form a cohesive mass.
- Whisk the butter into the mixture and stir until fully incorporated. Follow by adding half of the grated cheese and thoroughly combining it with the other ingredients. Turn off the heat and remove the saucepan from the stove.
- Slowly incorporate the pre-whisked eggs into the mixture, ensuring a gradual addition to prevent curdling.
- Pour the semolina mass onto a parchment-lined baking sheet, using a spatula to smoothen the surface and spread it evenly. Allow it to cool and harden for a minimum of one hour.
- Preheat the oven to 200°C (400°F) and generously butter another baking sheet.
- Using a cookie cutter, create round disks or alternatively cut the semolina into squares. Arrange the disks slightly overlapping on the prepared baking sheet. Sprinkle the rest of the grated cheese on top and place in the oven.
- Bake for 15-20 minutes until the gnocchi are lightly puffed and golden. For an added cheesy crust, broil for 2-3 minutes.
- Once removed from the oven, serve the semolina gnocchi with a choice of red sauce or brown butter sage for a delightful culinary experience.
I’ve had these on my list to make for a while, so excited to find your recipe – such comfort food.
LOve the combination of flavors here. This gnocchi looks so delicious.
I’ve always purchased gnocchi prior to finding this recipe. The dish turned out delicious and I doubt I will go back to buying gnocchi.
Your Gnocchi Alla Romana was wonderful. The last time I enjoyed an excellent Gnocchi Alla Romanawas years ago, and until finding your recipe hadn’t had one so wonderful in years.
Making homemade gnocchi has always seemed overwhelming to me so thanks for the clear step-by-step photos and great tips to make it more manageable. I would love to experiment serving these with different sauces and toppings.