Gnocchi Romana
Transform your pasta night with Gnocchi Romana, a timeless Italian baked dish that combines creamy semolina dough with rich, melted butter and Parmesan cheese. Unlike traditional potato gnocchi, this Roman specialty is made by cooking semolina flour in milk, resulting in a velvety dough that’s flavored with nutmeg and egg yolks. Cut into delicate rounds, these golden discs are layered in a baking dish, drizzled with melted butter, and generously topped with Parmesan before being baked to perfection. The result is a crispy, cheesy top with a soft and creamy interior. Ready in under an hour, this recipe is perfect as a comforting main course or an elegant side dish for your next dinner party.
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Recipe Information
Ingredients
- 1000 ml Whole milk
- 250 g Semolina flour
- 100 g Unsalted butter
- 2 Egg yolks
- 100 g Grated Parmesan cheese
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Extra grated Parmesan cheese (for topping)
- 50 g Additional unsalted butter (for greasing and topping)
Instructions
In a large saucepan, heat the milk over medium heat until it begins to steam but is not boiling.
Gradually whisk in the semolina flour, ensuring no lumps form. Cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan (about 5-7 minutes).
Remove the saucepan from the heat and stir in the butter until fully melted.
Add the egg yolks, grated Parmesan cheese, nutmeg, salt, and black pepper. Stir well to create a smooth, homogenous dough.
Transfer the dough to a parchment-lined baking sheet or countertop. Spread it evenly to a thickness of about 1.5 cm (approximately 0.6 inches). Allow it to cool completely, about 30 minutes.
Preheat your oven to 200°C (400°F) and grease a large baking dish with some butter.
Once the dough has cooled, use a round cutter (about 5 cm or 2 inches in diameter) to cut out discs of gnocchi. Re-roll scraps if necessary to cut additional discs.
Arrange the discs slightly overlapping in the prepared baking dish.
Melt the additional butter and drizzle it over the gnocchi. Sprinkle the extra grated Parmesan cheese generously on top.
Bake the gnocchi in the preheated oven for 20-25 minutes, or until golden and bubbling on top.
Remove from the oven and let it rest for a few minutes before serving. Serve warm as a side or main dish.
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 50.9 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 13.1 mcg | 65% | |
| Calcium | 3045 mg | 234% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2147 mg | 46% | |
*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.
