Gnocchi alla romana Recipe
Italian · Main course · 60 min total
A classic Roman dish of semolina gnocchi baked in butter and Parmesan, with a golden, crispy crust and a soft, creamy interior.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 1 liter whole milk
- 200 g semolina flour
- 100 g unsalted butter, divided
- 100 g grated Parmesan cheese, divided
- 2 egg yolks
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
Instructions
- In a large saucepan, bring the milk to a boil with the salt and nutmeg. Reduce heat to low and slowly pour in the semolina, whisking constantly to prevent lumps.
- Cook the semolina over low heat, stirring with a wooden spoon, for about 10 minutes until the mixture thickens and pulls away from the sides of the pan.
- Remove from heat and stir in 50 g of butter, 50 g of Parmesan, and the egg yolks until well combined.
- Spread the semolina mixture onto a lightly oiled or wet baking sheet to a thickness of about 1 cm. Smooth the surface with a wet spatula. Let cool completely, then refrigerate for at least 30 minutes until firm.
- Preheat the oven to 200°C (400°F). Grease a baking dish with the remaining butter.
- Using a round cutter (about 4 cm diameter), cut out circles from the cooled semolina. Arrange the circles in the prepared baking dish, overlapping slightly.
- Dot the top with the remaining butter and sprinkle with the remaining Parmesan cheese.
- Bake for 20-25 minutes until golden brown and bubbly. Serve hot.
Tips
- For a crispier top, place under the broiler for the last 2 minutes.
- Leftover gnocchi can be reheated in the oven.
- Serve as a main dish with a green salad, or as a side to roasted meats.
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