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Gnocchi alla Romana

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



  • 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


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


  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.