Gnocchi alla Romana
A classic Roman dish of tender, baked semolina gnocchi, often flavored with Parmesan cheese and butter. These disc-shaped gnocchi are creamy inside with a golden crust, perfect for a comforting meal for two.
Cook the semolina dough
In a medium saucepan, combine 2 cups whole milk, 1/2 teaspoon salt, and 1/8 teaspoon ground nutmeg. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles) over medium heat. Slowly pour in 1/2 cup fine semolina flour in a thin stream, whisking constantly to prevent lumps. Continue to cook, stirring vigorously with a wooden spoon, for 5-7 minutes until the mixture is very thick and pulls away from the sides of the pan. Remove from heat. Stir in 1 tablespoon unsalted butter and 1 large egg yolk until fully combined and smooth.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Whisking constantly prevents lumps from forming in the semolina.
Shape the gnocchi
Lightly grease a clean baking sheet or a large piece of parchment paper. Pour the hot semolina mixture onto the prepared surface. Use a spatula or offset spatula to spread the mixture evenly to about 1/2-inch thickness. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least 30 minutes, or until firm. This chilling allows the dough to solidify for cutting.
💡 Pro Tips:
- •Spreading evenly ensures consistent thickness for shaping.
- •Chilling the dough makes it firm enough to cut cleanly.
Cut and arrange gnocchi
Preheat your oven to 400°F (200°C). Once the semolina dough is firm, use a 1 1/2 to 2-inch round cutter (or the rim of a small glass) to cut out disc shapes. You should get about 10-12 gnocchi. Arrange the gnocchi discs, overlapping slightly, in a small oven-safe baking dish (about 8x8 inches or similar size that fits 2 servings).
💡 Pro Tips:
- •Overlapping them slightly in the dish helps them crisp up in places and stay tender in others.
- •A slightly smaller dish helps keep them compact and creamy.
Bake the gnocchi
Drizzle the gnocchi with 1 tablespoon melted unsalted butter. Sprinkle with 1/4 cup grated Parmesan cheese. Bake for 20-25 minutes, or until the gnocchi are golden brown on top and heated through. The cheese should be bubbly and lightly browned.
💡 Pro Tips:
- •Baking until golden gives them a lovely texture contrast.
- •Do not overbake, or they can become dry.
Serve
Remove from the oven. Garnish with 1 tablespoon chopped fresh sage leaves. Serve the Gnocchi alla Romana immediately as a first course or a light main dish.
💡 Pro Tips:
- •Fresh sage adds a classic Italian flavor to the dish.
- •Gnocchi alla Romana is best enjoyed warm from the oven.
- Medium saucepan
- Whisk
- Wooden spoon or sturdy spatula
- Baking sheet or large piece of parchment paper
- Spatula or offset spatula
- 1 1/2 to 2-inch round cutter (or glass rim)
- Small oven-safe baking dish
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a richer flavor, you can use a combination of Parmesan and Pecorino Romano cheese for topping.
- 💡Ensure your semolina is fine (semola rimacinata) for the best smooth texture.
- 💡Gnocchi alla Romana can be prepared ahead of time up to the baking step. Cover and refrigerate, then bake when ready, adding a few extra minutes to the baking time.
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