Gnocchi alla Romana is a quick and easy baked semolina dish from Rome, featuring a soft, pillowy interior and a crispy golden crust, perfect for pairing with salads or roasted meats. If you’re looking for a quick and easy recipe that feels like a warm hug, Gnocchi alla Romana is just what you need. This traditional Italian dish is perfect for when you want something comforting but don’t have hours to spend in the kitchen. Made with simple ingredients like semolina, milk, and cheese, it comes together in under an hour, making it ideal for busy weeknights or last-minute dinners.
Gnocchi alla Romana has its roots in Roman cuisine, where it’s loved for its creamy texture and golden, crispy top. Unlike the more common potato gnocchi, these are baked to perfection, giving them a delightful contrast between the soft interior and the slightly crunchy exterior. The best part? It’s so easy to recreate at home. All you need are a few basic pantry staples, and you’re on your way to enjoying a taste of Italy.
This dish pairs wonderfully with a variety of sides and mains. For a full Italian experience, serve it alongside a fresh green salad or roasted vegetables. It also makes a great accompaniment to hearty meat dishes like roasted chicken or braised beef. Whether you’re making a simple family dinner or hosting friends, Gnocchi alla Romana is a versatile and delicious option that everyone will love.
Gnocchi alla Romana
Ingredients
- 2 1/2 cups Whole Milk
- 1 cup Semolina
- 2 Egg Yolks
- 5 Tbsp. Pecorino Romano Cheese finely shredded
- 1 tsp. Salt
- 6 Tbsp. Butter
- Pinch Nutmeg
Instructions
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- Add the salt and a pinch of nutmeg, then slowly whisk in the semolina, stirring constantly to avoid lumps. Continue cooking, stirring frequently, for about 8-10 minutes, or until the mixture thickens and pulls away from the sides of the pan.
- Remove the pan from the heat and stir in 4 tablespoons of butter, the egg yolks, and 4 tablespoons of the grated Pecorino cheese. Mix well until the egg yolks are fully incorporated and the mixture is smooth.
- Pour the semolina mixture onto a parchment-lined baking sheet and spread it out to about 1/2 inch thick. Let it cool for 20 minutes.
- Preheat your oven to 400°F (200°C).
- Once cooled, use a round cookie cutter or a glass to cut out small disks. Melt the remaining 2 tablespoons of butter and dip the glass rim or cookie cutter into it before cutting out the small disks to prevent sticking.
- Butter a baking dish and arrange the semolina disks flat or in a slightly overlapping pattern. Drizzle the remaining melted butter over the gnocchi. Sprinkle with the remaining Pecorino cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy. Serve hot as a side dish or a light main course.