Gnocchi alla Romana

As for us down here, we are still very much in the thick of it, with Term 3 well underway. For this reason, recipes that can be prepared in advance are always welcome in my kitchen.

I like to stock up on homemade food whenever I find myself with some extra time. Weekends and school holidays are when I usually do a bit more cooking.

Whenever I prepare something for lunch or dinner that takes a little more time and effort, I make extra. Part of it goes into the freezer for later. My freezer ends up filled with all sorts of dishes.

It includes gnocchi made with potato or ricotta, lasagne either fully assembled or just the pasta sheets, ravioli, tortellini, gyoza or momos, sofficini, fish couscous, soups, involtini, and more.

This is how we manage to sit down to a proper meal every evening, even on the busiest school days. I am sharing another of our favourite freezer-friendly meals, Gnocchi alla Romana.

What is Gnocchi alla Romana?

Gnocchi alla Romana, which means Roman-style gnocchi, is a traditional dish from Rome and quite different from the potato gnocchi most people expect.

Despite the name, it isn’t gnocchi in the soft dumpling sense. It is made with semolina cooked slowly in milk. Butter, egg yolks, Parmigiano Reggiano, and a small amount of nutmeg enrich the mixture. Once the mixture thickens, it’s spread out, left to cool, then cut into rounds before being baked with more butter and cheese until golden on top.

It is called “gnocchi” because the cut rounds resemble gnocchi in shape. The ingredients and method, however, are completely different. Traditionally, Gnocchi alla Romana is served as a primo piatto, especially for relaxed Sunday lunches and family meals in Rome.

They are easy to prepare and freeze extremely well, which is why I always make extra. Enjoy, and don’t forget to explore my Regional Italian recipes as well.

Key Ingredients for Gnocchi alla Romana

Parmigiano Reggiano

Gives the dish its main savoury taste and becomes more noticeable as it melts and bakes. Use a well-aged Parmigiano Reggiano and grate it finely so it mixes in easily and melts evenly.

Butter

Adds richness and a familiar buttery taste, both in the mixture and on top before baking. Unsalted butter is best, so you can control how salty the final dish is.

Milk

Softens the flavour and keeps the gnocchi creamy once baked. Full-fat milk cooks the semolina evenly and gives a better texture overall.

Semolina

Gives the gnocchi their shape and texture rather than flavour. Fine semolina works best, as it cooks smoothly and holds together once set.

Find the complete list with measurements in the recipe card below.

How to Make Gnocchi alla Romana

Step 1: Put the milk, 60 g – ¼ cup of butter, nutmeg, and salt to taste in a large pot and bring to a boil.

Step 2: Add the semolina and cook, stirring constantly, for about 10 minutes or until the mixture thickens.

Step 3: Remove from the heat and add the egg yolks one by one, stirring until well combined.

Step 5: Pour the mixture onto a tray lined with baking paper and spread it into a 1.5 cm – ½ inch thick sheet, then let it cool completely so it firms up.

Step 6: Cut out rounds of 5 cm – 2 inches in diameter and arrange them in a baking dish, slightly overlapping them.

Step 8: Bake in a preheated oven at 200°C – 395°F for about 20 minutes or until golden brown.

Extra Help from the Kitchen

Use a Wide, Heavy-Based Pot – Choose a pot with a solid base to help the semolina cook evenly and reduce the risk of sticking or scorching while stirring.

Add Semolina Gradually – Sprinkle it in slowly rather than all at once to keep the mixture smooth and avoid dense patches, which affect texture later.

Let the Slab Cool Fully Before Cutting – Wait until it is completely firm so the rounds cut cleanly and hold their shape during baking.

Pack the Rounds Snugly in the Baking Dish – Arrange them with slight overlap to keep the gnocchi moist and prevent the edges from drying out.

Rest Briefly After Baking – Leave the dish to sit for about 5 minutes before serving to help it settle and make portioning easier.

Variations and Twists

Bake with a Simple Tomato Sauce Layer – Spoon a thin layer of lightly cooked tomato sauce into the baking dish before arranging the gnocchi rounds, then bake as usual so the sauce softens the base and adds contrast.

Add Crispy Pancetta or Sausage with Sauce – Brown finely diced pancetta or mild Italian sausage, mix it with a small amount of tomato sauce, and use it to dress the gnocchi before baking for a deeper savoury note.

Serve ‘alla Sorrentina’ with Mozzarella and Basil – After arranging the semolina rounds in the baking dish, spoon over a light tomato sauce, scatter torn mozzarella on top. Then, add a few basil leaves before baking so everything melts together evenly.

Mix Greens into the Dish – Add lightly sautéed spinach or chicory to the baking dish before the final bake so the greens warm through and balance the richness of the gnocchi.

Include Pecorino Romano in the Cheese Mix – Replace part of the Parmigiano Reggiano with finely grated Pecorino Romano to give the dish a firmer bite and a sharper savoury taste.

Storage and Shelf Life

Store baked Gnocchi alla Romana in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze the gnocchi before baking, well covered, for up to 2–3 months.

Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed. Reheat leftovers in the oven at 180°C – 350°F until heated through and lightly golden on top.

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