Gnocchi a la Romana with Semolina
6 servings
45 minutes
Semolina gnocchi a la Romana is a refined dish of Italian cuisine that embodies the warmth of home comfort. Its origin is linked to the traditions of Rome, where semolina is used to create soft, rich-textured dishes. These gnocchi differ from classic potato ones — their base consists of milk, semolina, butter, and Parmesan, giving the dish a creamy softness and delicate cheesy aroma. Baked to a golden crust, they melt in your mouth, revealing a rich flavor. Perfect as a standalone dish or as a side to meat and vegetables. A simple and elegant recipe that fills the home with the aroma of Italy and the joy of a delicious lunch.
1
In a large pot over medium heat, heat the milk while stirring occasionally with a whisk to prevent it from burning. Season well with salt and gradually add semolina while continuously stirring to avoid lumps. Once the mixture thickens, reduce the heat to medium and continue stirring constantly for 10-15 minutes with a silicone spatula or wooden spoon until a thick mass forms that starts to pull away from the sides of the pot. Remove from heat.
- Milk: 6 glasss
- Salt: to taste
- Semolina: 1.5 glass
2
Thoroughly mix 4 tablespoons of butter, cheese, and egg yolks until the dough is uniform.
- Butter: 8 tablespoons
- Grated Parmesan cheese: 120 g
- Egg yolk: 3 pieces
3
Next, place the dough on a pre-greased baking sheet and spread it evenly to a thickness of 2.5 cm with wet hands. Cover the entire surface of the dough with plastic wrap and refrigerate for at least 40 minutes, up to a maximum of 12 hours.
- Butter: 8 tablespoons
4
Preheat the oven to 200°C. Use a glass to cut out circles (scraps can be stored in the fridge for up to 4 days: they can be fried in oil as a snack or baked in the oven as a mini version of this dish). Grease a large baking dish with oil and carefully lift each circle from the tray with a metal spatula and place it on the prepared dish with a slight overlap.
- Butter: 8 tablespoons
5
Melt the remaining 4 tablespoons of butter and pour it over the gnocchi, generously sprinkle with grated Parmesan, and bake for 15 minutes until the gnocchi start to brown and turn golden.
- Butter: 8 tablespoons
- Grated Parmesan cheese: 120 g
6
Serve with additional grated cheese.
- Grated Parmesan cheese: 120 g
