TABELIAAUTHENTIC RECIPE
Gnocchi alla RomanaRoman Semolina Gnocchi
Roman-style gnocchi made from semolina, coarsely milled durum wheat, rather than potatoes. Semolina cooked in milk is mixed with butter, yolks and Parmigiano, chilled, cut into rounds and baked. The contrast of crisp surface and creamy center marks this authentic dish.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Semolina (coarsely milled durum wheat)250 g
- Whole milk1000 ml
- ButterDivide into 60 g for the mixture and 20 g for finishing80 g
- Egg yolks2 pieces
- Parmigiano ReggianoDivide into 70 g for the mixture and 30 g for finishing100 g
- Nutmeg1 pinch
Method
Cook the semolina
- 1 Bring 1000 ml milk and 1 tsp salt to the boil in a saucepan.
- 2 Pour in 250 g semolina in a thin stream, stirring constantly with a wooden spoon.
- 3 Keep stirring over medium heat for 5–7 minutes until it firms.
Ready when
The semolina should be firm enough to lift with a spatula.
Caution
Stir continuously; stopping causes lumps.
Mix in butter, yolks and cheese
- 1 Turn off the heat and thoroughly mix in 60 g butter, 2 egg yolks, 70 g Parmigiano and a pinch of nutmeg.
Ready when
All ingredients should be evenly combined.
Caution
Add yolks only after turning off the heat; adding while cooking makes them set.
Spread and chill
- 1 Spread 1 cm thick on a damp baking tray or cutting board.
- 2 Refrigerate for 30 minutes to set.
Ready when
The semolina should be firm enough to cut with a cutter.
Cut and arrange in a baking dish
- 1 Cut with a 5 cm round cutter, or cut into squares.
- 2 Arrange overlapping in a heatproof dish.
- 3 Melt and pour over the remaining 20 g butter and sprinkle with 30 g Parmigiano.
Ready when
The gnocchi should be arranged in the dish and covered with butter and cheese.
Bake
- 1 Bake in a preheated 180°C oven for 20–25 minutes.
Ready when
The surface should be golden and crisp.
About this dish
Rome has a custom called giovedì gnocchi, “Thursday is gnocchi day.” Explanations vary, but a leading theory calls it a way to limit wheat consumption before the weekend. The gnocchi of Rome, where this custom became established, are made from semolina rather than potatoes: these are gnocchi alla romana.
Semolina is combined with milk and yolks, spread flat and cooled. Once set, it is cut into rounds, topped with butter and cheese and baked: a method entirely different from potato gnocchi. A golden exterior with a creamy interior is the Roman characteristic.
While potato gnocchi use an ingredient of South American origin, semolina gnocchi have older roots. It is natural that wheat dishes developed in Lazio, a wheat-growing region.
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