Roman-style baked gnocchi

Name: Roman-style baked gnocchi
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: Semolina 1 ½ cup; Parmigiano Reggiano PDO cheese (to grate) ½ cup; Butter 7 tbsp; Milk 4 ¼ cups; Egg yolks 2; Nutmeg to taste; Salt to taste; Milk 2 cups; Type 00 flour 5 tbsp; Butter 3 tbsp; Salt to taste; Nutmeg to taste; Prosciutto cotto 5.3 oz; Parmigiano Reggiano PDO cheese (to grate) 1.4 oz

it es fr de br

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 8
Cost: Low
Note + the cooling time of the dough

PRESENTATION

Recipe by
Sebastian Fitarau

Gnocchi alla Romana pasticciati really brings a whole new level of comfort to Roman food. I mean, it's got this blend of creamy béchamel, tender semolina dough, and savory cooked ham. Baked semolina gnocchi from Lazio? Pretty much a must-try. It's not your everyday gnocchi, you know? Classic Gnocchi alla Romana is all about cheese and butter, but this version, oh man, throws in prosciutto cotto for a moist, almost melt-in-your-mouth feel. Seriously good.

And look, the top bakes up all golden and a bit crispy, which is great with the soft layers underneath. In Rome, people love to mix it up with these gnocchi—pumpkin or spinach sometimes—so every version is a little different. That crunchy top with the creamy middle? For real, it keeps everyone coming back for seconds. Tradition's huge in Italian food, but nobody says you can't have fun. Folks into Roman-style gnocchi often toss in fillings like mushrooms or extra cheese, just to see how it all blends.

What’s awesome about this semolina gnocchi recipe is how it takes simple ingredients and turns them into something really special. The tangy flavor from the cooked ham cuts through all that creamy sauce, while the crispy bits on top? Can't go wrong. It's no wonder this dish shows up at family gatherings and weekend dinners all over Lazio. Some even say these baked semolina gnocchi dishes are the ultimate Italian comfort food—filling, satisfying, and pretty easy to share.

Every forkful is a reminder of how much central Italy folks love their semolina flour dishes, whether it’s Zuppa imperiale or a bubbling dish of gnocchi gratin right out of the oven. So, next time you want something with a twist, this Roman favorite is definitely worth a shot. Whether you’re hosting friends or just craving something hearty, this dish will surely impress with its rich flavors and awesome textures. And here's the thing: you'll probably want seconds—maybe even thirds.

INGREDIENTS

For the gnocchi (for 2 pans with a diameter of 8 inches): Semolina 1 ½ cup (250 g); Parmigiano Reggiano PDO cheese ½ cup (120 g) - (to grate); Butter 7 tbsp (100 g); Milk 4 ¼ cups (1 l); Egg yolks 2; Nutmeg to taste; Salt to taste

For the béchamel: Milk 2 cups (500 g); Type 00 flour 5 tbsp (40 g); Butter 3 tbsp (40 g); Salt to taste; Nutmeg to taste

For seasoning: Prosciutto cotto 5.3 oz (150 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - (to grate)

Preparation

How to prepare Roman-style baked gnocchi

To prepare Roman-style baked gnocchi, start by pouring the milk into a pot, add the butter 1, salt, pepper 2, and season with nutmeg 3.

Bring to a boil and add the semolina gradually 4, stirring vigorously with a whisk to avoid lumps. Cook on low heat for a few minutes until it thickens 5. When the mixture begins to pull away from the bottom of the pot, remove it from the heat, add the egg yolks 6, and mix.

Also add the grated Parmesan cheese in several batches 7, stirring to incorporate it. Transfer the mixture onto a sheet of parchment paper 8, cover with another sheet of parchment paper, and roll out with a rolling pin to a thickness of about 3/8 inch 9. Let it cool completely.

Meanwhile, prepare the béchamel: in a saucepan, add the butter, salt, pepper 10, and let it melt over low heat. Add the flour all at once 11 and stir vigorously to prevent lumps. Once you have the roux, gradually add the milk you've heated separately, stirring continuously 12.

Stir over low heat for 5-6 minutes until reaching the desired consistency 13. Set the béchamel aside and chop the cooked ham into pieces 14. Take the semolina mixture and cut out discs using a 2-inch diameter round cutter 15.

Butter 2 baking dishes with a diameter of 8 inches 16 and sprinkle the bottom with grated Parmesan cheese 17. Arrange the gnocchi in a circular pattern, slightly overlapping them, starting from the outer edge and working towards the center 18.

Cover the gnocchi with béchamel 19, then distribute the cooked ham 20 and finish with more grated Parmesan cheese 21.

Add a few knobs of butter 22 and bake in a preheated static oven at 392°F for 20-25 minutes 23. Your Roman-style baked gnocchi is ready to be served 34!

Storage

Roman-style baked gnocchi can be stored in the refrigerator, covered with plastic wrap or in a closed container, for 1-2 days. Before serving, reheat in the oven at 356°F for about 10 minutes, adding a splash of milk or a few knobs of butter to maintain creaminess.

You can freeze them before or after baking.