Gnocchi alla Romana

Name: Gnocchi alla Romana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: Semolina 2 cups; Whole milk 4 ¼ cups; Butter 7 tbsp; Egg yolks 2; Parmigiano Reggiano PDO cheese grated 3.5 oz; Pecorino cheese 1.5 oz; Fine salt 1 tsp; Nutmeg to taste

it es br de fr

606

Calories per serving

Vegetarian

Energy Kcal 606
Carbohydrates g 51.2
of which sugars g 11.1
Protein g 22.2
Fats g 34.7
of which saturated fat g 20.02
Fiber g 1.4
Cholesterol mg 205
Sodium mg 907

Difficulty: Average
Prep time: 15 min
Cook time: 35 min
Serving: 5
Cost: Low
Note + cooling time for the semolina

PRESENTATION

Golden on top with a pretty, round shape, Gnocchi alla Romana brings comfort straight to the table—easy to spot, since every serving shows that trademark crispy layer that signals a good family meal. Cheesy aroma fills the kitchen, and a soft, rich center makes each bite really satisfying—DELICIOUS is the best way most people describe it. Especially for those looking for classic American family dinners with an Italian twist, the semolina-based Gnocchi alla Romana is a reliable new favorite. Kids usually love how these discs get that special, crunchy outside while staying tender inside. Weeknight meals, potlucks, or weekend get-togethers all work well with this—visually it's just inviting, crisp around the edges, and creamy through the middle. Although a little different from potato gnocchi, families find that extra cheese and regional Italian flavor bring big appeal. Works for comfort food nights, celebrations, or whenever you need recipes with real charm—the golden appearance and melty inside make every plate feel festive and familiar.

Busy days call for simple comfort foods that still feel a little special, and that's why Gnocchi alla Romana fits right into budget-friendly recipes, make-ahead meals, or quick dinner ideas. Brings reliable results, too, so home cooks feel confident about every batch...which is always helpful with guests or picky eaters around. Families often reach for this since it handles all sorts of serving options—works great as a showy main dish for vegetarians, or as a hearty, cheesy side for roasted chicken, grilled sausages, or even a pretty salad. Although famous for that crispy baked top, everyone comes back for the soft, cheesy bite inside (serving tip: try with roasted veggies for an extra boost). The bake-and-forget style lets you focus on other things, while regional cuisine charm pleases everyone—from comfort food fans to those who just want something really nice to share. Flexible, family-approved, and absolutely welcoming, Gnocchi alla Romana earns a regular spot in American kitchens for so many reasons.

How to prepare Gnocchi alla Romana

To prepare gnocchi alla romana, place the milk in a pan over the heat, and add a knob of butter (about 2 tbsp (30 g) of the total amount), salt 2, and a pinch of nutmeg 2; as soon as the milk starts to boil, whisk in the semolina 3, stirring vigorously to prevent the formation of lumps.

Cook the mixture over low heat for a few minutes, until it has thickened 4; remove the pan from the heat and add the two yolks 5 to the mixture, stirring this time with a wooden spoon 6.

Add the Parmesan cheese 7 and stir again 8. Now pour half of the dough, still hot, on a sheet of baking paper 9.

and using your hands, give it a cylindrical shape 10. To avoid scalding your hands, first put them under cold running water. Once you have obtained a uniform cylinder, wrap it in baking paper 11. Do the same with the other half of the dough you had put aside. Place the two rolls 12 in the refrigerator for about twenty minutes.

Once cooled, you will have a compact dough that you can easily slice with a knife 13. To make cutting easier, we recommend wetting the blade with water. Once you have obtained about 40 pieces, place them on a previously buttered baking tray 14 and sprinkle them with melted, not hot, butter (about 5 tbsp) (70 g) 15.

Sprinkle the surface with Pecorino Romano 16 and bake in a static preheated oven at 400° F (200° C) for 20-25 minutes (if you use a convection oven, 350° F, 180° C, for 15 minutes). Now turn on the grill and gratin the top for 4-5 minutes. Once ready 17 serve your gnocchi alla romana hot 18!

Storage

Store the gnocchi in a sealed container in the refrigerator for up to 2 days.
You can also freeze the gnocchi, sprinkled with cheese and butter flakes instead of melted butter and place them directly in the oven without thawing them.

Tip

To enhance the flavor, add a few sage leaves between the gnocchi!

Interesting fact

Despite the obvious reference to their origin in their name, Gnocchi alla romana, it seems there are different opinions regarding the origin of this dish, which to many would seem to be from Piedmont, especially due to the abundant use of butter.

For the translation of some texts, artificial intelligence tools may have been used.

Gnocchi alla Romana

PRESENTATION

How to prepare Gnocchi alla Romana

Storage

Tip

Interesting fact

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