Description
Gnocchi alla Romana is a classic Roman dish that takes traditional gnocchi to the next level! These soft, round semolina dumplings are baked to golden perfection with a rich layer of cheese and butter. This comforting dish is perfect for a cozy meal or a special occasion.
Ingredients
Scale
- 1 cup semolina flour
- 4 cups whole milk
- 4 tbsp unsalted butter
- 1 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
- 2 egg yolks
- 1 tsp salt
- ½ tsp black pepper
- Pinch of freshly grated nutmeg
- Extra butter for greasing the baking dish
- Additional Parmesan for topping
Instructions
- Prepare the semolina base:
In a large saucepan, bring the milk to a gentle simmer over medium heat. Add butter, salt, pepper, and a pinch of nutmeg, stirring until the butter is melted. Gradually whisk in the semolina flour, cooking while stirring constantly until the mixture thickens and pulls away from the sides of the pan. This should take about 5 minutes. - Add the cheese and eggs:
Remove the saucepan from heat. Stir in the grated Parmesan cheese until it melts and is fully incorporated. Allow the mixture to cool for a few minutes, then add the egg yolks, mixing until smooth and fully combined. - Shape the gnocchi:
Lightly grease a baking dish with butter. Once the semolina mixture has cooled slightly, spread it out in the dish in an even layer, about 1-inch thick. Allow it to cool completely, then use a round cutter or a glass to cut the mixture into circles. - Assemble the dish:
Arrange the gnocchi circles in a greased baking dish, stacking them slightly if necessary. Drizzle melted butter over the top and sprinkle with additional Parmesan cheese. - Bake to golden perfection:
Preheat your oven to 375°F (190°C). Bake the gnocchi for 20-25 minutes, or until the top is golden brown and bubbly. - Serve and enjoy:
Serve the Gnocchi alla Romana immediately, garnished with more grated cheese if desired. Enjoy this decadent, cheesy Italian treat!
Notes
- For Extra Flavor: Add fresh herbs like thyme or rosemary to the milk mixture for a more aromatic taste.
- Texture Tip: Gnocchi alla Romana has a delicate texture, but make sure you let the semolina mixture cool enough before shaping, as it will hold together better.
- Leftovers: This dish can be stored in the fridge for 2-3 days. Simply reheat in the oven to maintain that crispy, golden top!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Calories: ~350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Gnocchi alla Romana Recipe , Italian Gnocchi , Semolina Gnocchi , Cheesy Gnocchi Recipe , Roman Gnocchi , Baked Gnocchi