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    Home » Recipes » Side Dishes Warm

    Semolina Gnocchi (Gnocchi Alla Romana)

    Published: Nov 16, 2022 · Modified: Apr 1, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Semolino gnocchi PIN
    Semolino gnocchi PIN
    Semolino gnocchi PIN
    Semolino gnocchi PIN

    Semolina Gnocchi alla Romana are round patties of coarse durum wheat semolina topped with abundant cheese and baked. They form a crispy top but remain tender inside. The authentic recipe uses "Semolina", not semolina flour, which is very different. They are not like regular potatoes gnocchi; they are much easier to make with a consistency similar to polenta. With a mild semolina flavor, they are the perfect side dish for stews or roast with gravies. They absorb the juices smoothing down their rich texture.

    gnocchi alla romana served on a baking pan
    Jump to:
    • Important
    • Ingredients
    • How to serve them
    • Substitutions
    • Storage
    • Top tip
    • Alla Romana
    • 📋 Semolina Gnocchi (Gnocchi Alla Romana)
    • FAQ

    Important

    These gnocchi are not made with potatoes but coarse durum wheat semolina in Italy, called Semolino, which is not semolina pasta flour.

    Coarse durum wheat semolino is very different from the semolina flour used for pasta, which in Italian is called Semola di grano duro.

    texture of semolina flour

    Semolina flour (Semola), re-milled semolina, has a much finer grain, ideal for preparing leavened products such as bread, pizzas, and so on.

    what semolina looks like

    On the other hand, Semolina is a product derived from grinding various kinds of cereal, including durum wheat.

    I have seen many recipes using semolina pasta flour, but this is not what you need. The two ingredients are not interchangeable. If you cannot find Semolina, you can use polenta.

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    Similar recipes for gnocchi alla Romana are cripsy fried polenta cakes served with mushrooms and melted cheese.

    If you want to try other gnocchi recipes, you can check light and fluffy homemade gnocchi, firm and chunky homemade gnocchi. For a special occasion, you can try vegan gnocchi recipes made with different potatoes or gnocchi with truffle sauce.

    Although, gnocchi are not only made with potatoes.

    For a complete view of all the gnocchi recipes, check the web story: 9 Gnocchi recipes made from scratch

    For more or my easy favorite side dishes check: Crispy Baked Potato Microwave And Oven, fried polenta, Italian roasted potatoes, baked risotto pilaf.

    Italian roasted potatoes served with sausage

    Ingredients

    To make these gnocchi, you need to buy semolino. I couldn't find it on amazon.com, so if you live in the USA you may have to look for it at a local Italian shop.

    As shown in the picture below, semolina flour is very different from semolina and will not work.

    If you are in the UK, you can find it at the De cecco shop:

    • Semolina
    • Semolina flour

    If you cannot find semolina, use polenta tubes.

    semolina vs semolina flour
    • Milk
    • Butter
    • Nutmeg
    • Egg yolk
    • Salt
    • Freshly grated parmesan

    See recipe card for quantities.

    ingredients needed for gnocchi alla romana

    How to serve them

    This Roman gnocchi are the perfect side dish for stews or roasted meat with gravy.

    They are an easy side dish for a dinner party as you can prepare them the day before and bake them just before serving.

    Their mild flavor, soft inside and crispy top perfectly balance a strong sauce with juices.

    Here I serve them with a lamb ragu, but you can also serve them with a Daube Provencal, a creamy chicken with Marsala or a lamb crown roast.

    They are also perfect for a vegetarian meal, as a side for Ciambotta vegetable stews or Italian ratatouille.

    In winter, they are a perfect comfort food if served with mushrooms and grilled cheese, as I do with the Italian crispy fried polenta cakes.

    Other easy mild-sided dishes you can make for a dinner party are Dauphinoise potatoes gratin in the microwave, Yorkshire pudding microwave and oven-baked potatoes, and baked rice pilaf.

    Gnocchi alla Romana served with lamb ragu

    Substitutions

    If you cannot find semolina, you can use polenta instead. Although Semolina is quick to make, polenta requires a lot of stirring.

    To find out how to cook polenta, check my recipe: Crispy Fried Polenta Cakes. However, the polenta is cooked with water. Add butter and parmesan when the polenta is cooked.

    For a quick alternative, you can buy Polenta tubes which are already cooked.

    The taste will be similar, but the semolina cakes are much lighter in taste and consistency.

    cold polenta cut into rectangular squares

    Storage

    Store the gnocchi in an airtight container in the fridge for up to 2 days.

    Bake them again before serving them, topping them with some more parmesan.

    They are not suitable for the freezer.

    Gnocchi served with lamb ragu

    Top tip

    To make these gnocchi, you must buy semolina, NOT semolina flour. I couldn't find it on amazon.com, so if you live in the USA, you may have to look for it at a local Italian shop.

    If you are in the UK, you can find it at the De Cecco shop:

    • Semolina
    • Semolina flour

    If you cannot find semolina, use polenta tubes.

    • Semolina, unlike polenta, doesn't need to cook for 20 minutes. It is much easier to make
    • You can roll the semolina into a tube and cut it into slices
    • Use a nice pan as you will have to bring it to the table
    • Do not skip the topping with butter and parmesan, and be generous; they add flavor and make the crust crispy
    gnocchi alla romana to serve with lamb stew

    Alla Romana

    "Alla Romana" means cooked the Roman way, so it is a typical Roman regional cuisine.

    A classic Roman vegetable is Puntarelle, which is a member of the chicory family called Cicoria Catalogna you can find the Roman Markets during the winter.

    Seasoned with anchovies vinaigrette, it is known for its curly shape.

    puntarelle alla romana curled on a dish

    If you are making this Gnocchi alla Romana, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Gnocchi alla Romana semolina gnocchi

    📋 Semolina Gnocchi (Gnocchi Alla Romana)

    5 from 1 vote
    Laura Tobin
    Servings 6 people
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Resting time 1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Semolina Gnocchi alla Romana are round patties of coarse durum wheat semolina topped with abundant cheese and baked. They form a crispy top but remain tender inside. The authentic recipe uses "Semolina", not semolina flour, which is very different. They are not like regular potatoes gnocchi; they are much easier to make with a consistency similar to polenta.
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    Equipment

    • All-Clad Sauce Pan 3-Quart
    • Baking Utensil Set a whisk and a spatula
    • Round Biscuit Cutters
    • Rolling pin
    • Parchment paper
    • Pyrex Baking Dishes

    Ingredients
     

    • 4 cups milk
    • 1 tablespoon butter
    • 1 pinch nutmeg
    • ½ lb semolina if you cannot find semolina use polenta tubes. NOT SEMOLINA FLOUR
    • 1 teaspoon salt
    • 2 egg yolk
    • ½ cup freshly grated Parmesan
    • 4 tablespoon butter for topping
    • ½ cup freshly grated Parmesan for topping

    Instructions
     

    Cooking the semolina

    • In a large pan, bring the milk, ⅓ of the butter, and nutmeg to boil
      4 cups milk, 1 tablespoon butter, 1 pinch nutmeg, 1 teaspoon salt
    • Once the milk is boiling, add the semolina gradually, stirring with a whisk, making sure it properly amalgamates without forming granules
      ½ lb semolina
    • Cook for only a few minutes. Once it thickens, add the egg yolks and the grated Parmesan
      2 egg yolk, ½ cup freshly grated Parmesan
    • Keep stirring until they are combined

    Making the cakes

    • While the semolina is still warm, cover a baking pan with parchment paper
    • With a spatula, spread the semolina uniformly with a thickness of about 1 inch - 2.5 cm
    • To make an even surface, cover it with another sheet of parchment paper
    • Roll it flat with a rolling pin
    • Remove the top sheet
    • Let it cool down to room temperature
    • Once the semolina is cold, cut the cakes with a cookie cutter
    • Gently remove them with a spatula. They should be firm and very easy to handle

    Baking the gnocchi

    • Butter a glass or ceramic baking pan. Use a nice pan as they will be served in it.
    • Place the round cakes on the pan, each row slightly overlapping the back one
    • Top with the remaining butter
      4 tablespoon butter
    • Sprinkle with abundant freshly grated parmesan cheese
      ½ cup freshly grated Parmesan
    • Bake in a hot oven at 390 F - 200 C until crisp. It should take about 25 to 30 minutes
    • Serve them warm just out of the oven

    Video

    Notes

    To make these gnocchi, you must buy semolina, NOT semolina flour. I couldn't find it on amazon.com, so if you live in the USA, you may have to look for it at a local Italian shop.
    If you are in the UK, you can find it at the De Cecco shop:
    • Semolina
    • Semolina flour
    If you cannot find semolina, use polenta tubes.

    • Semolina, unlike polenta, doesn't need to cook for 20 minutes. It is much easier to make
    • You can roll the semolina into a tube and cut it into slices
    • Use a nice pan as you will have to bring it to the table
    • Do not skip the topping with butter and parmesan, and be generous; they add flavor and make the crust crispy

    Nutrition

    Calories: 407kcalCarbohydrates: 39gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 121mgSodium: 795mgPotassium: 321mgFiber: 1gSugar: 8gVitamin A: 853IUVitamin C: 0.01mgCalcium: 409mgIron: 1mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    FAQ

    Can I use semolina pasta flour to make gnocchi alla Romana?

    No, semolina flour differs from the semolina used to make these gnocchi. The Semolina pasta flour, re-milled semolina, has a much finer grain, ideal for preparing leavened products such as bread, pizzas, and so on. Semolina, instead, is derived from grinding various kinds of cereal, including durum wheat.

    Is Semolina and polenta the same?

    No, polenta is boiled cornmeal like a warm porridge that Italians like to eat with plenty of melted cheese or serve as a side dish to stews. Semolina for gnocchi alla Romana is derived from coarsly grinding various kinds of cereal, including durum wheat. Semolina flour for pasta is re-milled semolina, has a much finer grain, ideal for preparing leavened products such as bread, pizzas

    Is Semolina flour the same as Semolino?

    No, semolina flour differs from the semolina used to make these gnocchi. The Semolina pasta flour, re-milled semolina, has a much finer grain, ideal for preparing leavened products such as bread, pizzas, and so on. Semolino, instead, is derived from grinding various kinds of cereal, including durum wheat.

    What are the 3 type of gnocchi?

    There are actually 4 types of gnocchi: potato gnocchi made with potatoes and flour, gnocchi alla romana made with semolina, not semolina flour, gnocchi Parisienne made with choux dough and gnocchi gnudi made with spinach and ricotta cheese.

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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