Semolina Gnocchi alla Romana. Traditional Artusi Recipe.
Roman-style gnocchi are a typical first course of Lazio cuisine. They are very easy to prepare, requiring no special skills. They are simple round discs, made with a pastry cutter (or a simple glass), prepared in a short time and also economical. Roman-style gnocchi can be prepared one or two days in advance and can also be frozen (both cooked and raw).
This recipe is ideal for a family lunch, because everyone loves 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 to suit my personal taste and that of my family, who constantly ask me to prepare these simple and tasty gnocchi.
Due to their deliciousness and simplicity, Roman-style gnocchi are featured in the section of my Blog: “My TOP Recipes“.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 30Pieces
- 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 Semolina Gnocchi alla Romana.
- 375 g semolina (I use Buitoni (NO semolina flour))
- 4 1/4 cups whole milk
- 1/3 cup butter
- 2 eggs (whole)
- 2 egg yolks
- 1 cup Parmigiano Reggiano PDO (grated, optional)
- 2 1/2 tsp fine salt
- 1 pinch nutmeg (optional)
- 1 pinch sage (optional)
- 1/3 cup butter (in pieces)
- 1 pinch sage (optional)
- 1/3 cup grated parmesan (optional)
Tools
- Bowl
- Pot
- Pastry Cutter set of various sizes, with box
- Baking Dishes non-stick ceramic baking dish set
- Rolling Pins wooden for thickness
Steps for Semolina Gnocchi alla Romana.
In a non-stick saucepan, bring the milk to a boil, add the butter (1/3 cup) and salt, then pour in the semolina all at once (and the parmesan (1 cup) and nutmeg, optional) and 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 water) hands to a thickness of about 1/2 inch. I used 2 thickness rolling pins of 1/5 inch, (I like them thick, but they shouldn’t be too thin). Put the mixture to cool in the fridge for about 30 minutes.
Once the mixture has cooled, cut out discs about 2.5 inches in diameter using a pastry cutter (or a glass). With these quantities, you will get about 30 gnocchi.
Arrange the semolina gnocchi in a well-buttered baking dish, slightly overlapped with pieces of butter (about 1/3 cup) and finally sprinkle with grated parmesan (about 1/3 cup) 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-style gnocchi, nice and hot. If desired, you can garnish them with pieces of Bel Paese or Gorgonzola.
With a single dough, you can obtain both the classic savory version of Roman-style gnocchi and the sweet cinnamon version. You simply have 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 arrange them in a well-buttered baking dish. Melt 1/3 cup of butter in a double boiler, add half a packet of cinnamon, and brush the gnocchi with this cinnamon butter, sprinkle them with granulated sugar, and bake at 356°F for 30 minutes.
Serve them cold.
Shopping Tips!!!
To form the gnocchi, I used this set of pastry cutters with a box to store them, they are very sturdy stainless steel and do not deform.
I find this non-stick ceramic baking dish set very convenient, suitable for both oven and microwave.
To achieve precise thickness, I use these very handy wooden thickness rolling pins.
To achieve precise thickness, I use these very handy wooden thickness rolling pins.
To achieve precise thickness, I use these very handy wooden thickness rolling pins.
FAQ (Frequently Asked Questions)
Origins and History of Roman-Style Gnocchi
The origins of these gnocchi are not entirely clear; however, we know that it is a historical Roman dish.
The use of butter and parmesan has often caused confusion regarding the origin of the dish: these are, in fact, two elements not commonly found in Lazio cuisine, which favors extra virgin olive oil and pecorino cheese. Some gastronomes believe it may be of Piedmontese origin, but this is unlikely, considering that the gnocchi are also mentioned by Pellegrino Artusi in his “La scienza in cucina e. Also Ada Boni in the book “La Cucina Romana” refers to this specialty as an ancient tradition to be preserved and cherished, “the tradition of a vanished Rome”, the dish that Romans “used to accompany any gathering meant to celebrate something”. (see here).
Roman-style gnocchi, also known as semolina gnocchi, is a traditional dish of Lazio’s peasant cuisine. They are made from simple ingredients, as is often the case with historical dishes of Roman cuisine, and have a particular shape, similar to flat, round discs. These gnocchi are prepared without flour and potatoes, but with a dough of semolina, milk, eggs, butter, and parmesan.
