Golden circles of soft Gnocchi alla Romana are lightly buttered and baked with Parmesan, producing a melt-in-your-mouth side dish with delightfully crisp edges. Simple to prepare and full of comforting flavor.
Classic Baked Semolina Gnocchi
Most people think of potato gnocchi, which pair wonderfully with rich, creamy sauces. Gnocchi alla Romana, however, is made from semolina and has a different, tender texture. These savory rounds are made from a simple mixture of semolina, milk, butter, Parmesan, and egg yolks, then sliced and baked until golden. Dressed with toasted sage and extra Parmesan, they make a memorable comfort-food side or starter.
The Ingredients You’ll Need
These ingredients are straightforward and widely available. Use the best-quality Parmesan and whole milk you can find for the richest flavor.
For the Gnocchi
- Semolina flour: A coarse durum wheat flour; its texture and flavor make it ideal for these gnocchi.
- Whole milk: Adds richness and helps yield a creamy dough.
- Parmesan cheese: Grated Parmesan contributes savory depth and umami.
- Egg yolks: Bind the dough and add silkiness.
- Butter: Used in the dough and to coat the pan for baking.
- Nutmeg: A small pinch brightens the savory cheese flavors.
For Baking
- Additional Parmesan: Sprinkled on top for a crisp, cheesy finish.
- Melted butter: Keeps the top glossy and helps browning.
- Fresh sage: Toasted in oil or butter and scattered over the finished dish.
Is Semolina Flour the Same as Wheat Flour?
Semolina is made from durum wheat and is coarser and more golden than all-purpose flour. Its texture and flavor make it excellent for pastas, breads, and this type of gnocchi.
How to Make Gnocchi alla Romana
This recipe is straightforward and requires no special equipment beyond a cookie cutter or a knife to cut rounds. The core steps are: cook semolina in milk and butter, enrich with Parmesan and egg yolks, chill into a firm sheet, cut rounds, then bake until golden.
- Cook the semolina: Heat milk and butter in a saucepan until small bubbles form at the edges. Remove from heat and whisk in semolina, then return to medium-low heat and stir constantly until the mixture thickens and pulls away from the pan, about 5–10 minutes.
- Finish the dough: Remove from heat and stir in grated Parmesan, nutmeg, salt, and pepper. Mix in the egg yolks until smooth—use a hand mixer if needed.
- Chill the dough: Line an 8×12-inch sheet or similar tray with foil and butter. Spread the semolina mixture into an even layer, cover with foil or parchment, and cool completely until firm.
- Cut and arrange: Preheat the oven to 400°F (200°C). Use a cookie cutter to stamp rounds from the chilled sheet, or shape a log and slice into discs. Arrange the discs in a buttered shallow baking dish, overlapping the edges slightly.
- Bake: Drizzle melted butter over the arranged gnocchi and sprinkle with additional Parmesan. Bake until the tops are golden and edges crisp, about 15 minutes.
- Toast the sage: While baking, heat a little oil or butter in a skillet until shimmering. Fry fresh sage leaves briefly until crisp, then drain on paper towel.
- Serve: Top the baked gnocchi with toasted sage and serve hot.
Tips for Success
Follow these practical tips for the best texture and an easier process.
- Stir continuously: The semolina needs steady stirring while cooking to prevent lumps and scorching.
- Alternative shaping: Pour the warm dough onto parchment and shape into a log, then chill and slice. This saves scraps but requires care when handling hot dough.
- Use scraps: Leftover bits can be baked with the rounds, shaped into small ovals, or stored and pan-fried later.
- Make ahead: Assemble the dish up to two days in advance, covered tightly in the refrigerator; bake when ready, adding a few extra minutes if chilled.
Serving Ideas
Gnocchi alla Romana pairs well with a variety of mains and sauces. Serve it as a starter or as a side alongside roasted or braised meats, or with a light soup for a cozy meal.
- Rich chicken dishes: Creamy chicken or sun-dried tomato chicken complements the cheese and butter in the gnocchi.
- Braised beef: Short ribs or other braises with a savory pan sauce work nicely.
- Soup and salad: A bowl of rustic soup or a crisp green salad balances the richness of the dish.
Storing and Reheating
- Refrigerate a covered baking dish for up to 2 days.
- Reheat in the oven at 400°F until warmed through and the top re-crisps.
Can I Freeze Gnocchi alla Romana?
Yes. Freeze unbaked assembled gnocchi tightly wrapped in plastic and foil for up to 3 months; thaw in the refrigerator before baking. Cooked leftovers can be frozen in an airtight container for up to 3 months and reheated from thawed in the oven.
Gnocchi Alla Romana
Ingredients
For the Gnocchi
- 4 cups whole milk
- 1 ½ cups grated Parmesan cheese
- 1 ½ cups semolina flour
- 2 large egg yolks
- 4 tablespoons butter
- ½ teaspoon freshly grated nutmeg
For Baking
- ½ cup grated Parmesan cheese
- 3 tablespoons melted butter
- Fresh sage
Instructions
- Place the milk and butter in a large saucepan and heat until small bubbles form at the edges.
- Remove from heat and whisk in the semolina, stirring constantly to avoid lumps. Return to medium heat and continue whisking until thick and pulling away from the pan, about 5–7 minutes.
- Remove from heat, stir in Parmesan, nutmeg, salt, and pepper, then mix in the egg yolks until smooth. A hand mixer can help achieve a silky texture.
- Line an 8×12-inch baking sheet with foil and brush with melted butter. Spread the semolina mixture evenly, cover, and cool completely until firm.
- Preheat the oven to 400°F. Use a cookie cutter to cut rounds from the chilled sheet and arrange them in a buttered shallow dish, overlapping slightly.
- Drizzle with melted butter and sprinkle with extra Parmesan. Bake until golden and crisp on top.
- While baking, briefly fry fresh sage leaves in hot oil or butter until crisp, then drain.
- Serve hot, garnished with toasted sage.
Nutrition
Carbohydrates: 43 g |
Protein: 22 g |
Fat: 30 g |
Saturated Fat: 17 g
Nutritional info is an estimate. Values may vary by ingredients and portion sizes.
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