Gnocchi Alla Romana on a baking dish

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!

Roman gnocchi.

Planning a well-rounded Italian meal? Start with Gnocco Fritto, served alongside creamy stracciatella cheese and Prosciutto di Parma for a perfect balance of textures and flavors. Follow with a fresh and slightly bitter Radicchio and Roquette Salad to cleanse the palate before enjoying Gnocchi alla Romana, a rich and satisfying main dish. Pair it with a glass of wine, and for a sweet finale, indulge in Tuile Cookie, delicate and crisp. For the perfect finishing touch, check out the Italian Coffee Cream recipe, a luscious and refreshing dessert.

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.

Reasons to Love This Recipe

One of the best things about Gnocchi alla Romana is its versatility—it pairs beautifully with a variety of flavors, from rich meaty dishes like rolled beef braciole.

  • This dish is perfect for meal prep! You can prepare the gnocchi batter in advance, then store it in the refrigerator on a sheet covered with plastic wrap or foil until you’re ready to bake.
  • It also works wonderfully with different sauces, whether creamy, cheesy, or classic Sugo di Pomodoro.
  • It also freezes and reheats well, making it a great option for easy entertaining.

Grocery List for making Semolina Gnocchi

Gnocchi Alla Romana S12 8
  • Milk: I use whole milk but any type of milk or even water will work. Milk gives a silky, custard-like texture to the final dish.
  • Semolina Flour: Also known as “farina”, “manka”, is a coarse flour made from durum wheat. This is the original and desired choice but you can use fine corn meal. The cooking time will take a little bit longer. The corn meal will be a gluten free option.
  • Butter: I prefer using unsalted butter. If you use salted butter always taste the dough before adding the yolk. And remember that the cheese is also salty.
  • Parmesan cheese: This can be substituted with any other hard cheese like Asiago or Grana Padano.
  • Egg yolks: Eggs are optional but provide fluffiness and help the gnocchi puff while baking.

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.

Gnocchi Alla Romana S12 10

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. 

Gnocchi Alla Romana S12 9

Remove from the oven and serve with your choice of red sauce or brown butter sage.

What Goes Well With This Recipe

Roman Semolina Gnocchi is a versatile dish that presents nicely for individual and group dinner gatherings.

  • Bake in small baking dishes for individual serving
  • Bake in a big casserole dish for family still dinner
  • Top these golden rounds with a drizzle of Nettle Pesto with Hazelnuts for a rustic and earthy flavor that complements their creamy interior.
  • Serve with chunky ragu gravy
  • Top with roasted vegetables
  • Serve with creamy mushroom, brown butter or red sugo sauce

Tips and wisdom 

  • Bring the milk to a simmering state before adding the semolina flour.
  • Slowly sprinkle the semolina flour into the milk and whisk vigorously to prevent and remove any lumps.
  • The batter comes together very quickly so don’t skip the stirring or whisking step.
  • Once the batter is smoothed on a sheet it needs to rest to harden and solidify.
  • If using a round cookie cutter, you will end up with excess cutouts. Don’t discard them but rather roll them again and keep them for another use. The next day I usually cut them and bake them for breakfast. (These are great with fried eggs.)
  • You can bake the gnocchi batter well in advance. Store in the refrigerator on a sheet covered with plastic or foil.

More Recipes to Try from Cafe Osharak

Enjoyed this recipe? Then you’ll love Spinach and Artichoke Stuffed Shells, Chicken Kiev, and Armenian Spinach Pie! They’re just as flavorful and fun to make. Check them out and let me know which one you try next!

Eggplant Rollatini family style.
Involtini di Melanzane Eggplant Rollatini
Polpette con Melanzane Eggplant Meatless Meatballs
Eggplant Meatballs
Cheese Manicotti
Manicotti


If this Roman Gnocchi or any others made it to your kitchen, leave a 🌟 star rating and drop a 📝 comment to share your review. I’d love to know what you think!”

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!
Save Pin Recipe Print Recipe
Gnocchi Alla Romana on a baking dish
Prep Time:15 minutes
Cook Time:25 minutes
Rest Time:1 hour
Course
Main Course
Cuisine
Italian

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.

Notes

Bring the milk to a simmering state before adding the semolina flour.
Slowly sprinkle the semolina flour into the milk and whisk vigorously to prevent and remove any lumps.
The batter comes together very quickly so don’t skip the stirring or whisking step.
Once the batter is smoothed on a sheet it needs to rest to harden and solidify.
If using a round cookie cutter, you will end up with excess cutouts. Don’t discard them but rather roll them again and keep them for another use. The next day I usually cut them and bake them for breakfast. (These are great with fried eggs.)

Nutrition

Serving: 1g | Calories: 394kcal | Carbohydrates: 39g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 884mg | Potassium: 366mg | Fiber: 2g | Sugar: 9g | Vitamin A: 644IU | Calcium: 523mg | Iron: 2mg
Servings: 6
Calories: 394kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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7 Comments

  1. 5 stars
    I’ve had these on my list to make for a while, so excited to find your recipe – such comfort food.

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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.

5 from 8 votes (1 rating without comment)

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