Roman Gnocchi
Indulge in the comforting elegance of Roman Gnocchi, an Italian classic that transforms simple ingredients into a baked masterpiece. Unlike traditional potato gnocchi, this recipe showcases rich semolina flour, cooked until velvety in creamy whole milk and enhanced with nutmeg, Parmesan cheese, and silky egg yolks. After cooling, the dough is shaped into tender discs, layered in a baking dish, and crowned with melted butter and more Parmesan before being baked to golden perfection. With its crispy edges and soft, cheesy interior, Roman Gnocchi is a decadent dish perfect as a main course or a luxurious side. Ready in just over an hour, this crowd-pleasing comfort food is ideal for weeknight dinners or special occasions. Serve it warm, paired with a fresh green salad, to bring authentic Roman flavors to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g Semolina flour
- 1 L Whole milk
- 80 g Unsalted butter (divided)
- 120 g Grated Parmesan cheese
- 2 pcs Egg yolks
- 1 tsp Salt
- 0.5 tsp Ground nutmeg
- 0.25 tsp Freshly ground black pepper
Instructions
Pour the milk into a medium saucepan and heat it over medium heat until just before boiling. Stir in the salt, nutmeg, and black pepper.
Gradually add the semolina flour to the milk while whisking constantly to prevent lumps. Lower the heat to medium-low and continue stirring as the mixture thickens. Cook for about 10 minutes, or until the semolina pulls away from the sides of the pan.
Remove the saucepan from the heat. Stir in 50g of the butter, 80g of grated Parmesan, and the egg yolks. Mix until everything is well combined and smooth.
Transfer the semolina mixture onto a parchment-lined baking sheet or work surface. Spread it out evenly to a thickness of about 1 cm (roughly 0.4 inches). Let it cool completely, about 20 minutes.
Preheat your oven to 200°C (392°F). Grease a baking dish with a bit of butter.
Once the semolina has cooled, use a round cookie cutter or the rim of a small glass (about 5 cm or 2 inches in diameter) to cut out discs. Arrange the discs slightly overlapping each other in the prepared baking dish.
Melt the remaining 30g of butter and drizzle it evenly over the semolina discs. Sprinkle the remaining 40g of grated Parmesan over the top.
Bake the gnocchi in the preheated oven for about 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for a few minutes before serving. Serve warm with a side salad or as a standalone dish.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 50.9 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 13.5 mcg | 68% | |
| Calcium | 2699 mg | 208% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2077 mg | 44% | |
*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.
