Roman gnocchi are one of those dishes that taste like home, slow Sundays and the scent of butter filling the kitchen. Despite the name, they are a simple and reassuring recipe made with just a few genuine ingredients: semolina, milk, egg yolks and a generous sprinkling of cheese. It’s the classic dish grandmothers used to make when they wanted to pamper the whole family without complicating things.
Their magic is the soft interior and slightly crispy exterior thanks to the gratin, which makes them irresistible. They’re perfect when you want something good, traditional and comforting without spending hours at the stove.
In short, Roman gnocchi are a little treat that brings the taste of tradition and the warmth of a family meal to the table.
Here are other recipes perfect for a family Sunday
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Cooking with food processor, Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Roman gnocchi
- 1 1/2 cups semolina
- 4 1/4 cups milk
- 1 cup grated Parmigiano-Reggiano
- 1 1/2 tbsp butter
- 2 egg yolks egg yolks (about 2 egg yolks)
- 1 tsp salt
- to taste nutmeg
- 5 tbsp butter
- 4 leaves sage leaves
- 2 cloves garlic
- 1/2 cup grated Parmigiano-Reggiano
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Pan
- Bowls
- 1 Whisk
- Spoons
- Parchment paper
- 1 Baking dish
Preparation of Roman gnocchi
Pour the milk into a saucepan and heat it with 3 1/2 tbsp of butter, then add the salt and a pinch of nutmeg. When it starts to boil, gradually add the semolina, whisking vigorously to prevent lumps from forming.
Cook the mixture over low heat for a few minutes until it thickens. When it begins to pull away from the bottom, remove the pan from the heat and add the egg yolks, stirring continuously, this time with a spoon.
Also add the grated Parmigiano a little at a time, stirring continuously until fully incorporated. Then remove from the heat.
Place the milk, salt, nutmeg and butter in the mixing bowl and heat for 12 minutes at 203°F, speed 3. Add the grated Parmigiano Reggiano, the semolina and the yolks, mix thoroughly with the spatula and blend for 1 minute at speed 4, then cook for 8 minutes at 194°F, speed 2.
Prepare two sheets of parchment paper. Pour half of the still-warm mixture onto one of the sheets and shape it with your hands into a cylinder. When the cylinder is even, wrap it in the parchment paper. Repeat the same procedure with the second half of the mixture and place both rolls in the refrigerator for at least one hour.
Once chilled, you will have a compact dough and, with a knife, you can cut perfect discs about 3/8 inch thick. After obtaining about 30-40 pieces, arrange them on a buttered baking dish and brush them with the melted butter flavored with sage and garlic.
COOKING: Sprinkle the surface with grated Parmigiano and bake in a conventional oven preheated to 392°F for 20-25 minutes (or in a convection oven at 356°F for 15 minutes). Then activate the grill/broiler function and let them brown for 4-5 minutes. Once ready, serve piping hot.
TIPS and NOTES
How to store them
In the refrigerator: once cooked and cooled, place them in an airtight container.
Separated when raw: if you have already formed them but not yet gratinated, you can store them on a tray covered with cling film, making sure they do not overlap.
How long they keep
In the fridge: they keep well for 2 days if already cooked, or 1 day if still to be gratinated.
In the freezer: you can freeze them raw (already cut and seasoned with butter and cheese) for about 1 month. Then simply bake them directly from frozen without thawing.
For a classic dinner or family lunch, here are some pairings that always work well:
Main courses that go wonderfully
Roast veal or pork: their delicacy pairs perfectly with a more flavorful main course.
Roast chicken with aromatic herbs.
Stew (beef or chicken): the gravy is perfect to accompany the dish.
Scallopini with lemon or white wine, light but tasty
Sides that complete the dish
Roasted vegetables (zucchini, carrots, peppers).
Mixed salad for a fresh contrast.
Sautéed spinach or chard, recalling traditional cuisine.
Sautéed mushrooms, great with the gratinated top of the gnocchi
If you want a wine
A soft white such as a Frascati or a Vermentino.
Or a light red like a young Chianti.
