Roman Semolina Gnocchi. Traditional Artusi Recipe.
Roman gnocchi are a typical first course of Lazio cuisine. They are very easy to prepare, no special skill is needed, they are simple round disks, made with a pastry cutter (or a simple glass), they are prepared in a short time and are also economical. Roman gnocchi can be prepared one or two days in advance and can also be frozen (either cooked or raw).
This recipe is ideal for a family lunch, because everyone likes them: adults and children alike.
The basic recipe is the traditional one from the great Pellegrino Artusi, over time I have slightly modified the quantities, according to my personal taste and that of my family, who constantly ask me to prepare these simple and tasty gnocchi.
For their goodness and simplicity, Roman gnocchi are featured in the Section of my Blog: “My TOP Recipes“.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 1,284.78 (Kcal)
- Carbohydrates 106.28 (g) of which sugars 67.28 (g)
- Proteins 62.26 (g)
- Fat 69.57 (g) of which saturated 43.37 (g)of which unsaturated 25.77 (g)
- Fibers 2.12 (g)
- Sodium 790.77 (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 for Roman Semolina Gnocchi.
- 13.22 oz semolina (I use Buitoni (NO semolina flour))
- 4.23 cups whole milk
- 3 tbsp butter
- 2 eggs (whole)
- 2 egg yolks
- 2.82 oz Parmesan Reggiano DOP (grated, optional)
- 2.4 tsp fine salt
- 1 pinch nutmeg (optional)
- 1 pinch sage (optional)
- 3 tbsp butter (in pieces)
- 1 pinch sage (optional)
- 1.41 oz grated Parmesan (optional)
Tools
- Bowl
- Pot
- Pastry Cutter set of various sizes, with box
- Baking Dishes non-stick ceramic baking dish set
- Rods wooden for thickness
Steps for Roman Semolina Gnocchi.
In a non-stick pan, bring the milk to a boil, add the butter (3 tbsp) and salt, then pour the semolina all at once (and Parmesan (2.82 oz) and nutmeg, optional) cook over low heat for about 8 minutes, stirring well to avoid lumps, until it sizzles and detaches from the sides in one piece.
Off the heat, when the mixture is still warm, add the 2 whole eggs and the 2 yolks, mix well and pour the mixture onto lightly oiled parchment paper, leveling it with oiled (or watered) hands, to a thickness of about 0.39 inches, I used 2 rods for thickness of 0.2 inches, (I like them tall, they shouldn’t be too thin). Place the mixture to cool in the fridge for about 30 minutes.
Once the mixture has cooled, cut disks about 2.36 inches in diameter using a pastry cutter (or even a glass). With these quantities, you’ll get about 30 gnocchi.
Place the semolina gnocchi in a well-buttered baking dish, slightly overlapping with pieces of butter (about 3 tbsp) and finally sprinkle them with grated Parmesan (about 1.41 oz) and sage (optional).
Bake the semolina gnocchi in a pre-heated oven at 356°F for about 40 minutes, until they form a nice golden crust.
Serve the Roman gnocchi hot. If you like, you can fill them with pieces of Bel Paese or Gorgonzola.
With a single dough, you can obtain both the classic savory version of Roman gnocchi and the sweet cinnamon version. You just need to omit the Parmesan from the ingredients listed above for the classic version, divide the dough in half and with one half, form the sweet gnocchi as indicated in the procedure above, then place them in a well-buttered baking dish. Melt 3 tbsp of butter in a double boiler, add half a packet of cinnamon and brush the gnocchi with this cinnamon melted butter, sprinkle with granulated sugar and bake at 356°F for 30 minutes.
Serve them cold.
Shopping Tips !!!
To form the gnocchi I used this pastry cutter set with a box to hold them, they are made of very resistant steel and do not deform.
I find this set of non-stick ceramic baking dishes very convenient, suitable for both the oven and the microwave.
To obtain a precise thickness, I use these very convenient wooden rods for thickness.
To obtain a precise thickness, I use these very convenient wooden rods for thickness.
To obtain a precise thickness, I use these very convenient wooden rods for thickness.
FAQ (Questions and Answers)
Origins and History of Roman Gnocchi
The origins of these gnocchi are not entirely clear, but we do know that it is a historical Roman dish.
The use of butter and Parmesan has often caused confusion about the origin of the dish: in fact, these are two elements not commonly used in Lazio cuisine, which favors extra virgin olive oil and pecorino. Some gastronomes believe it may be a recipe of Piedmontese origin, but this is unlikely, considering that gnocchi are also mentioned by Pellegrino Artusi in his “Science in Cooking”. Ada Boni, in her book “Roman Cuisine”, also refers to this specialty as an ancient tradition to be preserved and safeguarded, “the tradition of a disappeared Rome“, the dish that Romans “used to accompany every gathering that aimed to celebrate something“. (cf. here).
Roman gnocchi, also known as semolina gnocchi, are a traditional dish of the rural cuisine of Lazio. They are made with poor ingredients, as is often the case with historical dishes of Roman cuisine, and have a particular shape, similar to flat, round disks. They are gnocchi made without flour and without potatoes, but with a dough of semolina, milk, eggs, butter, and Parmesan.
