Easy Roman Gnocchi Recipe You’ll Want to Make Again and Again
Roman gnocchi, or Gnocchi alla Romana, is a classic Italian comfort food that’s entirely different from the more familiar potato gnocchi. Made with semolina flour, milk, butter, and cheese, this dish is simple yet rich in flavor.
It originates from Rome and stands out for its soft texture, golden baked crust, and delicate taste that can please even the pickiest eaters.
If you’ve ever wanted to try a gnocchi recipe that doesn’t involve shaping dozens of tiny dumplings, this is the one to start with. Roman gnocchi is not only easy to make, but also elegant enough to serve at a dinner party or enjoy on a cozy night at home.
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What Makes Roman Gnocchi Unique?
Unlike the more common gnocchi made from potatoes or ricotta, Roman gnocchi uses semolina, a coarse flour made from durum wheat. The result is a dish that is more similar in texture to a baked polenta or savory custard.
The dough is cooked on the stove, then shaped, sliced, and baked in the oven with a generous sprinkle of grated cheese and butter on top. The final result is crispy on the outside and soft on the inside, offering a rich, satisfying bite in every forkful.
Ingredients You'll Need
To make a traditional Roman gnocchi, you’ll only need a few basic ingredients:
- Semolina flour
- Whole milk
- Butter
- Grated Parmesan or Pecorino Romano cheese
- Egg yolks
- Salt and nutmeg
These pantry staples come together to form a creamy, cheesy dough that becomes the base of this iconic dish. You can also add a touch of black pepper or herbs to customize the flavor to your liking.
Preparing the Gnocchi Dough
Start by heating the milk in a saucepan with a pinch of salt and a small amount of butter. Once the milk begins to simmer, gradually whisk in the semolina flour, stirring constantly to avoid lumps.
The mixture will thicken quickly, forming a smooth, creamy dough.
Once it pulls away from the sides of the pan and becomes dense, remove it from the heat. Let it cool slightly before adding egg yolks, grated cheese, and a dash of nutmeg. The eggs enrich the dough, giving it structure and helping it hold together when baked.
This step is key: the dough should be firm but not dry, smooth but not sticky. Letting it cool a few minutes before handling makes it much easier to shape.
Shaping and Baking
After the dough is ready, spread it out onto a parchment-lined surface or a baking sheet. Use a spatula or wet hands to smooth it into a flat rectangle about half an inch thick. Allow it to cool completely — this helps it firm up for cutting.
Next, use a round cutter or a glass to cut the dough into discs. Arrange the discs in a buttered baking dish, slightly overlapping them for that beautiful layered look. Then, sprinkle more cheese on top and dot the surface with small cubes of butter.
Bake the gnocchi in a hot oven (around 400°F or 200°C) until the tops are golden brown and crispy. The aroma that fills your kitchen will be irresistible!
Serving Suggestions
Roman gnocchi is delicious on its own, but it also pairs well with a variety of sauces and side dishes. You can serve it with:
- A light sage butter sauce
- A drizzle of marinara or tomato sauce
- A bed of sautéed spinach or roasted vegetables
- As a side dish for grilled chicken or braised meats
Its mild, cheesy flavor makes it the perfect base for creativity. Add fresh herbs like thyme or rosemary, or experiment with different types of cheese, such as fontina or gruyère, for added richness.
Tips for Success
Making Roman gnocchi may seem simple, but a few tips will ensure the best results:
- Use whole milk for a creamier texture and deeper flavor.
- Stir constantly while cooking the semolina to prevent lumps.
- Let the dough cool before cutting to keep the discs clean and easy to handle.
- Don’t skip the butter and cheese topping — that’s where the magic happens during baking!
If you want to make this dish ahead of time, you can prepare the dough, cut it into discs, and refrigerate until ready to bake. It’s an ideal make-ahead meal for busy evenings or weekend dinners.
A Comforting Italian Classic
There’s something so comforting about Roman gnocchi. It brings together the creamy satisfaction of baked pasta, the elegance of fine Italian cuisine, and the simplicity of traditional home cooking.
Whether you’re new to Italian recipes or looking to expand your collection of gnocchi dishes, this Roman version will quickly become a favorite. It’s hearty, flavorful, and easy to make without requiring fancy ingredients or advanced techniques.
Perfect for Any Occasion
What makes Roman gnocchi even more special is its versatility. You can serve it for:
- A cozy weeknight meal
- A comforting holiday side dish
- An elegant vegetarian main course
- A fun potluck option that travels well
The dish can be made in large batches, and leftovers reheat beautifully in the oven. In fact, many people say it tastes even better the next day.
Bring a Taste of Rome to Your Kitchen
If you've been looking for a new dish that’s simple, comforting, and incredibly delicious, Roman gnocchi is your answer. It’s easy enough for beginners and satisfying enough for seasoned cooks.
All you need is a few ingredients and a little time to transform semolina and milk into something truly special. With its crispy top, creamy texture, and rich cheesy flavor, this dish delivers maximum comfort with minimal effort.
Roman gnocchi may not be as famous as its potato counterpart, but once you try it, you'll wonder why it took you so long to discover it. So roll up your sleeves, preheat that oven, and bring a piece of classic Roman cuisine into your home — one delicious bite at a time.
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Source: Recipe30
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