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Gnocchi alla Romana Recipe
Soft, creamy, and baked until lightly golden, Gnocchi alla Romana is classic Italian comfort food, with a cheesy finish and a texture meant to be enjoyed slowly.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
Gnocchi
- 250 g – 1½ cups semolina
- 1 l – 4 cups milk
- 60 g – ¼ cup butter
- 3 egg yolks
- 60 g – ⅔ cup Parmigiano Reggiano – finely grated
- ¼ tsp nutmeg – grated
- Salt to taste
Assembling
- 40 g – 3 tbsp butter – chopped into small cubes
- 60 g – ⅔ cup Parmigiano Reggiano – finely grated
Instructions
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Put the milk, 60 g – ¼ cup of butter, nutmeg, and salt to taste in a large pot and bring to a boil.
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Add the semolina and cook, stirring constantly, for about 10 minutes or until the mixture thickens.
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Remove from the heat and add the egg yolks one by one, stirring until well combined.
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Add the 60 g – ⅔ cup Parmigiano Reggiano and stir well.
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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.
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Cut out rounds of 5 cm – 2 inches in diameter and arrange them in a baking dish, slightly overlapping them.
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Sprinkle with the remaining 60 g – ⅔ cup of finely grated Parmigiano Reggiano and top with the small cubes of butter. Freeze before baking if preparing ahead.
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Bake in a preheated oven at 200°C – 395°F for about 20 minutes or until golden brown.
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Serve warm.
Recipe Notes
To freeze Gnocchi alla Romana, cover the baking dish with foil and place it in the freezer. When ready to cook, bake straight from frozen and allow a few extra minutes for browning.