Roman-style gnocchi are one of the most iconic dishes of the culinary tradition of Lazio, a great classic of Roman and Italian cuisine that conquers with its simplicity and enveloping flavor.
Unlike potato gnocchi, this recipe is prepared with semolina, milk, butter, and Parmigiano Reggiano, resulting in a dish that is creamy inside and irresistibly golden on the surface.
Baked Roman-style gnocchi represent a perfect example of humble cuisine transformed into excellence, thanks to simple and genuine ingredients.
Traditionally served as a first course, Roman-style gnocchi are ideal for Sunday lunches, festive occasions, or whenever you want to bring a rich yet comforting dish to the table. Their origin lies in the rural history of Central Italy, where semolina was a widespread and versatile food.
Today, this recipe has become a symbol of Roman culinary tradition, also loved by children for its soft texture and delicate taste.
Making homemade Roman-style gnocchi is easier than you might think: just a few steps and a little attention to cooking the semolina to achieve a perfect result.
Once the dough is rolled out and the discs are cut, baking them with melted butter and Parmigiano creates that golden crust that makes the dish truly irresistible.
I suggest them with the meat sauce variant!
There are also numerous variations of Roman-style gnocchi, such as those without eggs, with Pecorino Romano, or enriched with aromatic herbs.
This traditional Roman-style gnocchi recipe is perfect for those seeking authentic comfort food, tied to the history and flavors of Italian cuisine.
If you’re looking for an easy, affordable dish with great impact, Roman-style gnocchi are the perfect choice: a timeless classic that never goes out of style.
kcal approximately 657 per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Roman-Style Gnocchi
- 2 1/8 cups Whole milk
- 2/3 cup Semolina
- 2 1/2 tbsps Butter
- 1/4 cup Grated Parmigiano Reggiano
- Egg yolk
- to taste Salt
- to taste Nutmeg
- 1 1/2 tbsps Butter
- 1/2 cup Parmigiano
- 10 1/2 oz Meat sauce (for dressing)
Tools
- 1 Baking Tray Baking Tray
Preparation of Roman-Style Gnocchi with Meat Sauce
Pour the milk into a pot with 2 1/2 tbsps of butter, salt, and powdered nutmeg, bring to a boil, then off the heat, add the semolina, stirring continuously using a whisk initially and then a wooden or silicone spoon.
Put the mixture back on the heat for about 10 minutes, continuing to stir.
Remove from the heat, let it cool slightly…..
…..add the egg yolk and 1/4 cup of Parmigiano, mix everything well to obtain a well-blended mixture.
Pour the mixture onto an oil-greased surface and with an oiled rolling pin, roll it out to about 1-finger thickness and cut discs once the mixture has cooled slightly.
Alternatively, you can create a log, roll it in oiled parchment paper, shape it well, let it cool, and cut slices less than a finger thick, with a diameter of about 1.5-2 inches.
Butter a baking dish or tray, slightly overlap the discs one on top of the other.
Sprinkle with melted butter and dust with 1/4 cup of grated Parmigiano.
Bake in grill mode for 7-10 minutes….
….then cover with meat sauce and sprinkle with the remaining grated Parmigiano, return to the grill mode for another 2-3 minutes, and serve.
Keep in mind that once you add the meat sauce, the gnocchi tend to flatten a bit, I liked them that way, but you can adjust accordingly.
