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Gnocchi alla Romana

Gnocchi di semolino alla romana

Roman semolina gnocchi cut into discs and baked with butter and cheese.

Photography in preparation

The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.

Despite the name, these are not potato gnocchi. Semolina is cooked in milk, enriched with yolk and cheese, spread into a sheet, cut into discs and baked until the edges colour.

approximately 40 semolina gnocchi · Preparation 30 min · Cooking 35 min

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Ingredients

Semolina mixture

  • Fine semolina250 g
  • Whole milk1 L
  • Unsalted butter100 g
  • Egg yolks2
  • Parmigiano Reggiano, finely grated100 g
  • Pecorino Romano, finely grated40 g
  • Fine salt7 g
  • Fresh nutmegto taste

Method

Cook and set

  1. Bring the milk to a simmer with about 30 g of the butter, the salt and a light grating of nutmeg.

  2. Rain in the semolina while whisking continuously. Cook over low heat for a few minutes, stirring, until very thick.

  3. Remove from the heat and beat in the two yolks, then mix in the Parmigiano until smooth.

  4. Divide the hot mixture between sheets of baking paper and form two even cylinders. Wrap and chill for about 20 minutes until firm enough to slice.

Slice and bake

  1. Slice the chilled cylinders into approximately 40 rounds and arrange them slightly overlapping on a buttered baking tray.

  2. Melt the remaining approximately 70 g butter and spoon it over the rounds, then scatter over the Pecorino.

  3. Bake at 200°C conventional heat for 20 to 25 minutes, then gratinate under a hot grill for 4 to 5 minutes until golden.

Chef’s notes

  • Gnocchi alla Romana belong in the gnocchi chapter precisely because the family is broader than potato dumplings.

Allergens and diet

Gluten. Milk. Eggs.

Last refined · October 2026