Introduction
If you’ve ever strolled through the streets of Rome and peeked into a cozy trattoria, chances are you’ve spotted Gnocchi alla Romana on the menu. Unlike the pillowy potato gnocchi most of us know and love, this Roman classic is made from semolina flour, milk, cheese, and butter—a golden, baked dish that’s irresistibly creamy on the inside and beautifully crisp on the edges.
I still remember my first bite of Gnocchi alla Romana. I was sitting at a family-run restaurant just steps away from Piazza Navona, the scent of bubbling cheese filling the air. What arrived at my table was a tray of golden discs—simple in appearance, but utterly heavenly in taste. Each forkful was rich, cheesy, and comforting, almost like lasagna and polenta had a love child.
This dish is proof that Italian cooking shines brightest when it’s simple, rustic, and made with love. And the best part? Gnocchi alla Romana is surprisingly easy to make at home. Whether you’re planning a Sunday family dinner or want to impress guests with an authentic Roman recipe, this dish never fails to delight.
Let’s dive into everything you need to know about making Gnocchi alla Romana—ingredients, step-by-step instructions, tips, and delicious variations!
Ingredients
Here’s what you’ll need to create this Roman comfort food masterpiece:
For the Gnocchi Base
- 1 quart (4 cups) whole milk
- 1 cup semolina flour
- 4 tablespoons unsalted butter (plus extra for greasing and topping)
- 1 cup grated Parmesan cheese (or Pecorino Romano for a stronger flavor)
- 2 egg yolks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, adds warmth and depth)
For Baking
- ½ cup grated Parmesan cheese (for topping)
- Extra melted butter (for drizzling before baking)
Substitution Ideas
- Cheese: Swap Parmesan for Pecorino Romano if you prefer a saltier, more intense flavor.
- Milk: Use 2% milk or even oat milk if you want a lighter (or dairy-free) option.
- Butter: Olive oil can be used for a lighter Mediterranean twist.
- Vegan Version: Use plant-based butter, dairy-free milk, and nutritional yeast instead of Parmesan.
- Gluten-Free Version: Try gluten-free semolina or fine cornmeal (though it won’t be fully traditional).
Step-by-Step Instructions
Step 1: Prepare the Semolina Base
In a large saucepan, bring the milk, 2 tablespoons of butter, salt, pepper, and nutmeg (if using) to a gentle simmer over medium heat. Slowly whisk in the semolina flour, stirring constantly to prevent lumps.
Continue stirring for 5–7 minutes until the mixture thickens to a smooth, creamy consistency—similar to polenta.
Pro Tip: Don’t walk away during this step! Semolina thickens quickly and needs constant whisking to stay lump-free.
Step 2: Add Cheese and Eggs
Once thickened, remove the saucepan from the heat. Stir in ¾ cup of grated Parmesan and the egg yolks, mixing until smooth and glossy. The residual heat will cook the yolks gently, enriching the mixture without scrambling them.
Step 3: Spread and Cool the Mixture
Grease a baking sheet or large flat dish with butter. Spread the semolina mixture evenly, about ½ inch thick. Smooth the top with a spatula, then let it cool for 30 minutes until firm enough to cut.
Step 4: Cut the Gnocchi Rounds
Using a round cookie cutter or the rim of a glass, cut out circles about 2 inches in diameter. Arrange the discs slightly overlapping in a greased baking dish.
Kitchen Hack: Gather leftover scraps, press them back together, and cut more rounds—no waste!
Step 5: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Sprinkle the gnocchi with the remaining Parmesan and drizzle with melted butter. Bake uncovered for 20–25 minutes until bubbly and golden brown on top.
Step 6: Serve and Enjoy!
Remove from the oven, let it rest for 5 minutes, then serve warm with a simple green salad or roasted vegetables.
Extra Tips
- Serving Suggestions:
- Serve as a hearty side dish with roasted chicken, beef, or lamb.
- Make it the star of the meal with a crisp green salad and a glass of red wine.
- Pair with sautéed spinach or mushrooms for a veggie-friendly feast.
- Storage:
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through (about 15 minutes).
- Freezing:
- Assemble the gnocchi in the baking dish, cover tightly, and freeze unbaked for up to 1 month.
- Bake straight from frozen, adding an extra 10 minutes to the cook time.
- Ingredient Variations:
- Add fresh herbs (like thyme or sage) to the semolina base for extra flavor.
- Mix in a little mozzarella with the Parmesan for gooey pockets of cheese.
- Top with breadcrumbs for added crunch.
Nutritional Information
Per serving (about 1 cup, 6 servings total):
- Calories: ~310
- Protein: 12g
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 1g
👉 For a detailed breakdown, check the official Nutritional Information for Gnocchi alla Romana.
FAQ Section
Q: How long does Gnocchi alla Romana take to make?
A: About 1 hour total—30 minutes to cook and assemble, plus 20–25 minutes to bake.
Q: Can I substitute semolina with another grain?
A: Traditional recipes call for semolina, but fine cornmeal or polenta can be used in a pinch (texture will vary).
Q: Can I freeze Gnocchi alla Romana?
A: Yes! Freeze before baking for best results. When ready, bake directly from frozen.
Conclusion
There you have it—the ultimate guide to making Gnocchi alla Romana, Rome’s beloved semolina gnocchi. It’s creamy, cheesy, golden, and oh-so-comforting. This dish captures everything I adore about Italian cooking: humble ingredients, simple techniques, and flavors that linger long after the last bite.
If you’re craving something cozy yet elegant, this recipe is a must-try. Once you master the basics, you’ll find endless ways to make it your own—with different cheeses, herbs, or creative toppings.
Now it’s your turn! Grab that bag of semolina, preheat your oven, and bring a taste of Rome right into your kitchen.
👉 If you try this Gnocchi alla Romana recipe, let me know in the comments! Share your photos, swap ideas, and spread the love. Food always tastes better when it’s shared.
Buon appetito! 🇮🇹✨