🇮🇹 Italian · Pasta
🧀 Semolina Gnocchi (Gnocchi alla Romana)
Gnocchi alla Romana
Gnocchi alla Romana are entirely different from their potato cousins — semolina cooked into a thick porridge, cooled and cut into discs, then baked under butter and Parmigiano until golden and gratinéed.
A specialty of Rome, this dish has no boiling step at all — the semolina mixture is poured out to set like a firm polenta, stamped into rounds (traditionally with a glass), and layered like scales in a baking dish before a final trip under the broiler.
Ingredients
Equipment: Saucepan, Whisk, Baking sheet, Round cutter or glass, Baking dish
- 1 L (4 cups) whole milk
- 200 g (1⅓ cups) semolina flour
- 2 egg yolks
- 100 g (1¼ cups) grated Parmigiano-Reggiano, divided
- 80 g (⅓ cup) butter, divided
- 1 tsp fine sea salt
- Freshly grated nutmeg, a pinch
Method
- Bring the milk to a gentle simmer with the salt and nutmeg.
- Whisking constantly, pour in the semolina in a steady stream to avoid lumps.
- Cook over low heat, stirring constantly, for 10–15 minutes until very thick and the spoon can stand up in it.
- Remove from heat and quickly beat in the egg yolks, half the Parmigiano, and half the butter until fully incorporated.
- Spread the mixture about 1cm thick onto a lightly oiled baking sheet or tray. Smooth the top and let cool completely, at least 2 hours, until firm.
- Preheat the oven to 220°C (425°F). Cut the set semolina into rounds using a glass or cutter.
- Arrange the rounds overlapping like roof tiles in a buttered baking dish. Dot with the remaining butter and scatter with the remaining Parmigiano.
- Bake for 20–25 minutes until golden and bubbling on top.
- Rest for a few minutes before serving.
Chef Tips
- Cook the semolina mixture until genuinely thick — under-cooking makes it hard to slice cleanly once set.
- Work quickly when beating in the egg yolks so they don't scramble from the heat.
- Spreading the mixture evenly to a consistent thickness ensures the rounds bake evenly.
Common Mistakes to Avoid
- Not letting the mixture cool and firm completely before cutting, resulting in messy, misshapen rounds.
- Under-baking, leaving the top pale instead of golden and gratinéed.
- Pouring semolina in too quickly at the start, causing lumps.
Nutrition (per serving)
Health Benefits
- A good source of calcium and protein from the milk, egg, and cheese.
- Semolina provides sustained-release complex carbohydrates.
Cultural Note
Unlike potato or ricotta gnocchi, Gnocchi alla Romana is a distinctly Roman specialty with no boiling at all, more closely related in technique to polenta than to typical Italian dumplings.
Storage & Serving
Storage: The baked dish keeps refrigerated for up to 2 days; the uncooked semolina disc can be made 1 day ahead.
Reheating: Reheat in a 180°C (350°F) oven until warmed through and re-crisped on top.
Serve with: A simple green salad, Roasted vegetables, As a starter before a meat main course