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.
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.
Semolina flour (Semola), re-milled semolina, has a much finer grain, ideal for preparing leavened products such as bread, pizzas, and so on.
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.
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
Jump to:
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:
If you cannot find semolina, use polenta tubes.
- Milk
- Butter
- Nutmeg
- Egg yolk
- Salt
- Freshly grated parmesan
See recipe card for quantities.
Instructions
First, we need to cook the semolina to make the cakes, then we bake them:
Cooking the semolina
- In a large pan, bring the milk, ⅓ of the butter, and nutmeg to boil
- Once the milk is boiling, add the semolina gradually, stirring with a whisk, making sure it properly amalgamates without forming granules
- Cook for only a few minutes. Once it thickens, add the egg yolks and the grated Parmesan
- Keep stirring until they are combined
Hint: Semolina, unlike polenta, doesn't need to cook for 20 minutes. It is much easier to make
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
- Sprinkle with abundant freshly grated parmesan cheese
- 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
Hint: Do not skip the topping with butter and parmesan, and be generous; they add flavor and make the crust crispy
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
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.
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.
Equipment
To make these gnocchi you don't need any special equipment. They are very easy to make with the tools you already have in your kitchen.
The equipment you need are:
- Sauce Pan 3-Quart
- Baking Utensil Set: a whisk and a spatula
- Round Biscuit Cutters
- Rolling pin
- Parchment paper
As you will be serving the gnocchi in the pan you baked them; you may want to use a stylish or charming Ceramic or Pyrex Baking Dish.
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.
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:
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
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)
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
Equipment
- Baking Utensil Set a whisk and a spatula
Looking for kitchen gadget gifts?Instructions
Cooking the semolina
- In a large pan, bring the milk, ⅓ of the butter, and nutmeg to boil4 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 granules½ lb semolina
- Cook for only a few minutes. Once it thickens, add the egg yolks and the grated Parmesan2 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 butter4 tablespoon butter
- Sprinkle with abundant freshly grated parmesan cheese½ 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
- 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
FAQ
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.
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
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.
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.
Leave a Reply