Gnocchi alla Romana
Gnocchi alla Romana is a quintessential Roman comfort dish that transforms simple semolina flour into a decadent, golden-baked delight. Unlike the traditional potato-based gnocchi, these pillowy rounds are crafted from a rich semolina dough infused with creamy milk, nutmeg, Parmesan cheese, and a hint of black pepper for a subtly spiced flavor. After being spread into a thin layer, cooled, and cut into tidy circles, these gnocchi are layered in a baking dish, topped with butter and more Parmesan, and baked to crispy, bubbly perfection. Perfect as a hearty side dish or a satisfying main course, Gnocchi alla Romana offers elegance with minimal effort, making it an ideal recipe for entertaining or indulging in an authentic Italian experience. Keywords: Gnocchi alla Romana recipe, baked semolina gnocchi, Roman-style gnocchi, Italian comfort food, Parmesan gnocchi, easy Italian side dish.
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Recipe Information
Ingredients
- 1 liter Milk
- 250 grams Semolina flour
- 75 grams Unsalted butter
- 100 grams Grated Parmesan cheese
- 2 large Egg yolks
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 25 grams Extra unsalted butter for dotting
Instructions
In a large saucepan, bring the milk to a gentle simmer over medium heat. Add 50 grams of butter and a teaspoon of salt, stirring until the butter is melted.
Gradually pour the semolina flour into the simmering milk, stirring continuously with a wooden spoon or whisk to prevent lumps from forming. Continue stirring and cooking over low heat until the mixture thickens and starts to pull away from the sides of the pan, about 8-10 minutes.
Remove the saucepan from heat. Add the egg yolks, 75 grams of Parmesan cheese, nutmeg, and black pepper to the semolina mixture. Mix well until everything is incorporated and the mixture is smooth.
Spread the semolina mixture evenly onto a baking sheet lined with parchment paper, smoothing it out with a spatula into a layer about 1 cm thick. Allow it to cool completely, about 30 minutes.
Preheat the oven to 200°C (400°F). Once the semolina layer is cool and firm, use a round cutter (about 5 cm in diameter) to cut out circles.
Grease a baking dish with a little butter. Arrange the semolina rounds in the dish, slightly overlapping them.
Dot the top with the remaining 25 grams of butter and sprinkle with the remaining 25 grams of Parmesan cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
Remove from the oven and let it cool for a few minutes. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 594 mg | 46% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
