Soft semolina gnocchetti covered with Pecorino, baked in the oven — tender inside with an irresistible golden crust on the outside. A first course made with humble ingredients typical of Roman cuisine… what are they? Gnocchi alla Romana, of course!
What differentiates them from classic POTATO GNOCCHI is the presence of semolina in the dough; they are also called semolina gnocchi. Semolina is an inexpensive, easy-to-find ingredient that, combined with butter, milk, Parmesan and eggs, creates this simple but tasty first course.
The recipe to prepare Gnocchi alla Romana is the classic grandmother’s version, passed down through families for generations — very simple and requiring no particular skill in the kitchen.
Quick to prepare, unlike classic potato gnocchi, and with the little trick of forming a small cylinder of dough you can slice the discs with a knife in a second.
Traditionally they were prepared on Thursdays because, being rather rich and substantial, they balanced the lighter meal planned for the following day. Today they are enjoyed any day of the week — ideal for a family lunch and loved by children too.
I chose to serve the gnocchi alla Romana as the traditional recipe dictates, plain (in bianco), but if you prefer you can dress them with tomato sauce or add a few spoonfuls of béchamel.
Now let’s discover together how to prepare gnocchi alla Romana step by step with procedure and tips.
Perfect for both lunch and dinner, in fact for any occasion, even a buffet since they can be prepared in advance and baked at the last moment.
For other first-course recipes suitable for a family lunch see also
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 760.53 (Kcal)
- Carbohydrates 57.79 (g) of which sugars 12.04 (g)
- Proteins 29.02 (g)
- Fat 45.69 (g) of which saturated 28.02 (g)of which unsaturated 16.02 (g)
- Fibers 2.54 (g)
- Sodium 1,377.17 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups semolina
- 4 1/4 cups whole milk
- 2 tbsp butter
- 1 cup Parmigiano Reggiano PDO (grated)
- 2 egg yolks
- 1 1/4 tsp fine salt
- 1 pinch nutmeg
- 5 tbsp butter
- 3/8 cup Pecorino Romano (grated)
Preparation
Put the milk in a small saucepan together with 2 tbsp (about 30 g) of butter and heat it over the stove. Then add a pinch of nutmeg and the fine salt and stir. As soon as it reaches a boil, begin to pour the semolina in a steady stream, stirring continuously with a spoon or whisk to prevent lumps from forming.
When the mixture is well combined, pour it onto a surface covered with plastic wrap and form a cylinder by shaping it with your hands.
Close the plastic wrap and place the whole roll in the refrigerator to cool for about 20 minutes.
Take the cylinder out of the fridge, remove the plastic wrap and cut it into slices about 3/4 inch thick.
Cook the mixture for a few minutes over low heat until it begins to thicken. As soon as it starts to pull away from the bottom of the pan, remove it from the heat and add the egg yolks one at a time, stirring constantly. Then gradually add the Parmigiano, continuing to stir until fully incorporated. Transfer the still-warm dough onto a sheet of parchment paper and shape it into a cylinder with your hands. Wrap it in the parchment and put it in the fridge for at least 1 hour.
After the resting time, take the dough out, remove the parchment and, with a knife, cut discs about 3/8 inch thick. Once you have them, arrange them in a lightly buttered baking dish, overlapping them. Sprinkle them with the remaining butter (about 5 tbsp) melted and an abundant dusting of grated Pecorino Romano.
Bake the semolina gnocchi in a preheated conventional oven at 392°F for about 25 minutes, or in a fan-forced oven at 356°F for 15 minutes. After that time, turn on the oven grill and cook for another 5 minutes to brown the surface. Remove the gnocchi from the oven and enjoy them while still hot!
TIPS
To further enhance the flavor of the gnocchi you can add a few sage or rosemary leaves between the discs or replace half of the Parmesan with grated Pecorino.
Semolina cannot be substituted with semola (coarse durum wheat flour) as they are different products. Semolina is actually produced from a mix of grains.
STORAGE
Once cooked, gnocchi alla romana can be kept in the refrigerator in a closed container for up to 2 days.
They can also be frozen either raw or cooked and put straight into the oven without thawing.
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CURIOSITIES AND ORIGINS
Although the name of this dish “Gnocchi alla romana” unmistakably points to a Roman origin, opinions differ and many claim it may derive from Piedmontese cuisine. While culinary historians have yet to reach a definitive conclusion, let’s simply enjoy this delight!
