Gnocchi alla romana is a semolina-based first course that’s rather simple to make. Once upon a time in Lazio, locals feasted on this filling, flavorful dish every Thursday. They tended to eat lighter on Fridays as most were practicing Catholics who fasted and abstained from meat.
Consisting of semolina discs enriched with eggs, Parmigiano Reggiano, and butter, gnocchi alla romana develops a flavor-rich crunchy outer crust while cooking. Preparing it at home is quick and easy.
Gnocchi alla Romana recipe
For 4 people you will need:
1 qt. milk
1 cup semolina
1 stick butter
3 oz. Parmigiano Reggiano, grated
2 large egg yolks
nutmeg
salt
We recommend that you keep the semolina scraps from cutting the gnocchi discs. Spread them uniformly across the bottom of the pan and place the gnocchi on top in orderly rows.
Bring the milk and 2 cups water to boil with 1 Tbsp. butter and a pinch of salt. Once the liquid is boiling, sprinkle the semolina, mixing with a whisk at first and then, as it becomes thicker, a spoon. Cook the mixture for approximately 15 minutes.
Turn off the heat and season with a little grated nutmeg, a spoonful of Parmigiano, and the yolks.
Pour the mixture on a tray that is wet with water, and level it flat.
Smooth it with a spatula to a thickness of about 3/4″ and let it cool completely. It will cool more quickly if it’s resting on a marble or steel counter.
Preheat the oven to 400°F.
Cut out the gnocchi with a round cookie cutter or a small glass about 2″ in diameter.
In a saucepan, melt ¾ stick butter and grease the baking pan (or individual baking pans) with the remaining butter. Line the bottom of the pan with the semolina scraps, then start layering the gnocchi on top. Sprinkle with plenty of Parmigiano and cover with the melted butter. Place in the oven and bake until the surface is golden brown, remove from the oven and serve piping hot.