Gnocchi alla Romana (semolina gnocchi)
Soft, golden, and utterly comforting, Gnocchi alla Romana is a traditional Italian dish from the Lazio region. Unlike the more familiar potato gnocchi, this version is made with semolina flour, gently cooked with milk, cheese, and egg, then baked until crisp on top and tender inside.Shaped into rounds or baked as a single layer, Gnocchi alla Romana offers a creamy, cheesy texture with a lightly crisp finish. It’s a different kind of gnocchi experience — rustic, elegant, and deeply satisfying. This particular recipe is the version of Gnocchi alla Romana I love most: baked in one simple layer in a cast iron pan, no cutting needed — just spoon, serve, and enjoy. It’s rustic, elegant, and always a crowd-pleaser.It is the kind of dish made for colder days, shared at the table with family and friends. Gnocchi alla Romana is simple to prepare, fuss-free, and irresistibly delicious — the perfect side to slow-cooked stews, roasts, a glass of wine and good conversation.
Equipment
- 1 cast iron pan or other baking dish
Ingredients
- 800 ml milk
- 2 tsp salt
- freshly grated nutmeg to taste
- 120 g fine semolina
- 100 g freshly grated parmesan or peccorino cheese, divided 70g:30g
- 1 extra large egg, lightly beaten
- 1-2 Tbsp olive oil
- 50 g butter, melted
Instructions
- Preheat the Oven:Preheat your oven to 180°C (350°F), setting the stage for a perfectly golden finish.
- Prepare the Baking Dish:Grease a cast iron pan or baking dish with the olive oil. Set aside.
- Heat the Milk:In a large saucepan, pour in the milk and add the salt. Gently bring to a boil over medium heat, stirring regularly to prevent scorching.
- Season and Add Semolina:Once the milk reaches a boil, remove the pan from heat. Season with nutmeg, then slowly pour in the semolina flour, whisking constantly to keep the mixture smooth and free of lumps.
- Incorporate Parmesan and Egg:Stir in 70 g of grated Parmesan cheese and one egg, mixing thoroughly until the mixture becomes creamy and well combined.
- Cook Until Thick:Return the pan to low heat and stir continuously until the semolina thickens into a stiff, spoonable mixture. This should take just a few minutes.
- Transfer to Baking Dish:Working quickly, pour the hot semolina mixture into the prepared pan or dish. Spread it out evenly using a spatula — it will set as it cools.
- Finish with Butter and Cheese:Drizzle melted butter generously over the surface and sprinkle with the remaining grated Parmesan or Pecorino cheese.
- Bake to Perfection:Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the top is beautifully golden and crisp.
- Serve Warm:Serve immediately as a comforting main or side, ideally with a rich stew or slow-cooked meat.
- Traditional Presentation (Optional):For a more classic Roman touch: spread the cooked semolina onto an oiled tray (2 to 3 cm thick) and let it set for at least 2 hours, then cut into rounds using a cookie cutter. Arrange the rounds in a buttered baking dish, slightly overlapping. Top with butter and grated cheese, then bake for 25 minutes until bubbling and golden.