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You are here: Home / Recipes / Baking / Gnocchi alla Romana

Gnocchi alla Romana

August 14, 2014 By Manu 13 Comments

Gnocchi alla Romana

This month, the Daring Cooks challenged us to think inside the box – the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times.
It is back to school time for many families in the Northern hemisphere and for many others that time will come soon.  As for us down here, we are still in the thick of it with Term 3 well on its way.  So, recipes for made-ahead meals are always welcome.  I often stock up on goodies whenever I have some extra time in the kitchen.  Weekends and school holidays are the time during which I do some extra cooking.  Whenever I make something for lunch/dinner that requires a little more time and effort, I make a little more and freeze it for later.  I freeze so many things: gnocchi (both potato and ricotta ones), lasagne (both assembled or just the pasta sheets), ravioli, tortellini, gyoza or momos, sofficini, fish couscous, soups, involtini… you name it.  That’s how we get to have a good dinner every day, even during busy school days.  Today, I will share with you the recipe for another one of our favourite freezer friendly meals: Gnocchi alla Romana.  These are not your everyday gnocchi.  They are made with semolina and milk, cut in rounds and then baked with Parmigiano Reggiano and butter until golden brown.  They are some of the best comfort food Italy has to offer.  It is a traditional recipe from Rome, as the name suggests and they are apparently the first kind of gnocchi ever made, as they date back (in a very similar form) to the Roman Empire!  They are really easy to make and they freeze beautifully, so I always make extra.  Enjoy and don’t forget to check out all my Regional Italian recipes!

Gnocchi alla Romana

Gnocchi alla Romana
5 from 3 votes
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Gnocchi alla Romana

Gnocchi alla Romana - semolina based gnocchi Roman style, topped with butter and Parmigiano Reggiano and baked until golden brown.

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Manuela Zangara

Ingredients

Gnocchi

  • 250 gms – 1 ½ cups semolina
  • 1 lt – 4 cups milk
  • 60 gms – ¼ cup butter
  • 3 egg yolks
  • 60 gms – 2/3 cup Parmigiano Reggiano finely grated
  • ¼ tsp Nutmeg grated
  • Salt to taste

Assembling

  • 40 gms – 3 tbsp butter chopped in small cubes
  • 60 gms – 2/3 cup Parmigiano Reggiano finely grated

Instructions

  1. Put the milk, 60 gms – ¼ cup of butter, nutmeg and salt to taste in a big pot.  Bring to a boil.
  2. Add the semolina and keep stirring.  Cook, always stirring, for about 10 minutes or until it thickens.
  3. Remove from the fire and add the egg yolks one by one, stirring until well combined.
  4. Add the 60 gms – 2/3 cup Parmigiano Reggiano and stir well.
  5. Pour the mixture onto a tray covered with baking paper and spread it into a 1.5 cm – ½ inch thick sheet.  Let it cool down so it firms up.
  6. Cut out rounds of 5 cm – 2 inches in diameter.  Put them in a baking dish, making sure to slightly overlap them.
  7. Sprinkle with the remaining 60 gms – 2/3 cup of finely grated Parmigiano Reggiano and top with the small cubes of butter. At this point, if you want, you can freeze them.
  8. Bake in a pre heated oven at 200°C – 395°F for 20 minutes or until golden brown.
  9. Serve warm.

Recipe Notes

To freeze Gnocchi alla Romana, simply cover the baking dish with foil and freeze them.  To cook them, just bake them from frozen.  They may require a couple of extra minutes in the oven to brown.

Gnocchi alla Romana

Gnocchi alla Romana

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Related Posts:

  • POLENTA CONCIA
  • Beetroot and Ricotta Gnocchi with Gorgonzola
  • POTATO GNOCCHI WITH TALEGGIO AND ORANGE FONDUE
  • GNOCCHI ALLA SORRENTINA
  • Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

Filed Under: Baking, Daring Cooks, Italian, Mains, Regional Italian Dishes, Vegetarian Tagged With: baked, butter, cheese, Daring Cooks, dinner, freezer, gnocchi, Italian, Italy, lunch, mains, Parmigiano Reggiano, Regional Italian Dishes, Rome, vegetarian

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Comments

  1. Paolo (@quatrofromaggio) says

    August 15, 2014 at 9:48 am

    I’m from northern Italy, and when I first discovered Gnocchi alla Romana I was surprised of the way it was called – gnocchi for me were something quite different. But I was blown away by this dish, a great alternative to baked pasta. Manu, I absolutely agree – this is one of the best comfort food Italy has to offer, and – yes – they do freeze really well 🙂

    Reply
  2. Andrea - 4Pure says

    August 16, 2014 at 4:45 am

    I love gnocchi but never thought of freezing it. Thank you for that great idea!

    Reply
  3. Lori says

    August 16, 2014 at 6:34 am

    Wow, this is a really pretty dish. I have never seen this before. I bet the nutmeg add a really nice flavor.

    Reply
  4. Lizzy (Good Things) says

    August 19, 2014 at 11:26 am

    Nice one… I had a friend once who loved eating these for lunch, every day!

    Reply
  5. Milk and Honey says

    August 19, 2014 at 5:57 pm

    Yum, yum. I have only ever made semolina gnocchi once. I must do it again. Yours looks delicious.

    Reply
  6. foodwanderings says

    August 22, 2014 at 8:49 am

    Nice. I never saw a semolina disc like gnocchi. This looks delicious. I am so partial to savory dishes.

    Reply
  7. Sneha says

    February 6, 2015 at 11:28 pm

    Five minutes into your blog and I’m salivating! I’m astounded by the types of food that I didn’t know about! Anyway now that I’m on your blog, I’m going to try so many needs dishes. Planning to start with this Gnocchi recipe- we don’t consume egg, is there any substitute?
    Thanks 🙂

    Reply
    • Manu says

      February 8, 2015 at 11:45 am

      Hi Sneha! Thanks!!
      You can make these gnocchi without eggs… just add a couple of extra tablespoons of grated Parmigiano to the mix. They may not retain their shape as perfectly and they may be a little softer in texture, but the taste will not be affected. Let me know how you like them! 🙂

      Reply
  8. Helen Simonson says

    September 1, 2015 at 10:29 pm

    Wow!! So happy I found your fantastic website!
    Just made the polenta alla Romana in advance for this evening and will let you know how it tastes…but i am sure it will be verrrryyy good!
    Just wondering if it makes a difference in the texture when re-shaping the rest of the dough?
    I did that and freezed it so do not know yet!
    Thanks again!

    Reply
  9. Helen Simonson says

    September 3, 2015 at 12:35 am

    they were delicious! thanks again

    Reply
    • Manu says

      September 3, 2015 at 7:17 pm

      Awww I am so happy you liked them! I love them too!
      Did you try the frozen ones too? I usually do not shape the leftover semolina – I just add it to the oven tray in whatever shape I get… How did the frozen ones turn out? Do let me know! 🙂

      Reply
  10. Julie says

    October 23, 2016 at 1:22 am

    This might be a stupid question but do you eat this as a main dish or serve some meat along with it? I’m looking forward to trying it and it looks delicious!

    Reply
    • Manu says

      October 23, 2016 at 7:53 am

      Hi Julie! It’s not a stupid question at all. 🙂 We serve this dish instead of pasta, so for us it’s a “first course”. This means that it can either be served on its own as a main course (it is quite filling), or you can serve a “second course” (meat or maybe a mixed salad) after it (not together with it though). Hope it helps! Cheers!

      Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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