Gnocchi alla Romana

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About This Recipe

Gnocchi alla Romana is a traditional Roman dish that showcases the versatility of semolina flour. Unlike potato gnocchi, these are made from a cooked semolina mixture that's chilled, cut into rounds, and baked with butter and cheese. The result is a creamy, comforting dish with a golden crust that's perfect for showcasing your pasta-forming skills.

The key to perfect gnocchi alla Romana lies in achieving the right consistency of the semolina mixture - it should be thick enough to hold its shape when cut, yet tender enough to melt in your mouth. The traditional method involves cooking the semolina slowly while stirring constantly, then spreading it thinly to cool before cutting into elegant rounds.

Ingredients

• Semolina flour200g
• Whole milk1 liter
• Salt1 tsp
• Nutmeg, freshly grated1/4 tsp
• Egg yolks2
• Parmigiano-Reggiano, grated100g

For Baking

• Unsalted butter80g
• Parmigiano-Reggiano, grated150g
• Black pepper, freshly groundto taste

Method

1. In a large saucepan, bring the milk to a gentle boil with salt and nutmeg. Gradually whisk in the semolina flour, stirring constantly to prevent lumps from forming.
2. Reduce heat to low and continue stirring the mixture for 15-20 minutes until it becomes very thick and pulls away from the sides of the pan. The mixture should be smooth and glossy.
3. Remove from heat and let cool slightly. Beat in the egg yolks and 100g of Parmigiano-Reggiano until well combined. The mixture should be thick but still spreadable.
4. Lightly grease a large baking sheet or marble slab. Spread the semolina mixture evenly to about 1cm thickness using a spatula or palette knife. Let cool completely at room temperature for at least 2 hours.
5. Once cooled and firm, use a round cookie cutter (about 5cm diameter) or a glass to cut out rounds from the semolina sheet. Arrange the rounds slightly overlapping in a buttered baking dish.
6. Preheat oven to 200°C (400°F). Melt the remaining butter and drizzle it over the gnocchi rounds. Sprinkle with the remaining Parmigiano-Reggiano and freshly ground black pepper.
7. Bake for 20-25 minutes until the top is golden brown and crispy, and the gnocchi are heated through. The edges should be slightly caramelized.
8. Let rest for 5 minutes before serving. The gnocchi should be creamy inside with a crispy, cheesy crust on top. Serve immediately while hot.