Roman Gnocchi / Gnocchi alla Romana

Print Recipe

5 from 2 votes

Roman gnocchi, gnocchi alla romano, are Italian comfort food made with semolina, egg, butter, milk and cheese.

Prep Time1

Cook Time20

Chilling Time1

Total Time2 20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 407kcal

Author: Rosemary Molloy

Ingredients

2 cups milk (whole)
¼ teaspoon salt
2 dashes black pepper
1 pinch nutmeg
2¼ tablespoons butter
1 cup semolina flour
3 tablespoons freshly grated parmigiano
2 tablespoons pecorino romano
1 large egg yolk

EXTRAS

3 tablespoons butter melted
2 tablespoons pecorino romano
1-2 dashes black pepper

US Customary - Metric

Instructions

In a large pot add the milk, salt, pepper, nutmeg and the butter, heat on medium heat until the milk boils. Add the semolina a little at a time stirring constantly until thick.
Remove the heat and add the pecorino romana, parmigiano and egg yolk, stir well and rapidly until well mixed and thick.
Move the mixture to a piece of parchment paper, form it into a log 13 inches / 33cm and roll up with the parchment paper. Chill the dough 40-60 minutes.
Pre-heat oven to 400F/200C. Brush the bottom of a 10 inch / 27 cm baking pan with ⅓ of the melted butter.
Remove from the fridge and cut into ¼ inch / 6 mm slices. Place the slices in the prepared baking pan overlapping them slightly. Brush the gnocchi with the remaining butter. Sprinkle with the pecorino Romano and black pepper. Bake in the oven for approximately 20 minutes. Serve immediately with extra parmigiano or pecorino. Enjoy!

Notes

How to Store Gnocchi alla Romana

Store: Store leftover cooked semolina gnocchi in an airtight container in the refrigerator for a few days. Reheat in the oven on low heat until warmed through. They will be more dense but still delicious!

Freeze: Make extra to freeze! Assemble the dish up to baking, brush with butter and add cheese. Cover well with foil and freeze for up to 2-3 months. Bake from frozen adding a few minutes to the baking time.

Nutrition