Gnocchi alla Romana

Gnocchi in the Roman Style or Gnocchi alla Romana is a traditional Roman dish that showcases the versatility of semolina flour in creating a delightful, baked pasta. Originating from the Lazio region, particularly Rome, this dish has become a cherished part of Roman cuisine. Unlike potato gnocchi, Gnocchi alla Romana is made with semolina, milk, and cheese, resulting in a smooth and creamy texture. The semolina dough is cut into rounds, baked until golden, and often served with a luscious tomato sauce or a simple drizzle of melted butter and grated Parmesan. Gnocchi alla Romana is a testament to the ingenuity of Roman cooking, turning humble ingredients into a comforting and satisfying dish.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4-6 people


  • Approximately 1 hour of preparation and cooking


  • Inexpensive

Italy Region

  • Lazio


  • Not Available


  • 1 cup of semolina flour
  • 4 cups of whole milk
  • 1 cup of grated Parmigiano-Reggiano cheese
  • 1/2 cup of unsalted butter
  • Salt and nutmeg to taste
  • Extra butter and Parmigiano-Reggiano for serving


  1. In a large saucepan, bring the whole milk to a simmer over medium heat.
  2. Gradually whisk in the semolina flour, stirring constantly to avoid lumps.
  3. Continue stirring the mixture until it thickens into a smooth and creamy consistency.
  4. Remove the saucepan from heat and stir in the grated Parmigiano-Reggiano cheese, 1/2 cup of butter, salt, and a pinch of nutmeg. Mix until well combined.
  5. Let the semolina mixture cool for a few minutes.
  6. Preheat the oven to 375°F (190°C).
  7. Line a baking sheet with parchment paper.
  8. Spread the semolina mixture onto the prepared baking sheet, smoothing it to an even thickness of about 1/2 inch.
  9. Allow the semolina to cool completely, then use a round cookie cutter to cut out individual gnocchi rounds.
  10. Arrange the gnocchi rounds in a baking dish, slightly overlapping.
  11. Dot the gnocchi with small pieces of butter and sprinkle with additional Parmigiano-Reggiano.
  12. Bake in the preheated oven for about 20-25 minutes or until the gnocchi is golden and slightly crispy on top.
  13. Serve Gnocchi alla Romana hot, drizzled with melted butter and topped with additional Parmigiano-Reggiano.
  14. Enjoy this Roman classic that showcases the simplicity and richness of semolina, creating a comforting dish that reflects the heart of Roman culinary traditions.

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