Gnocchi alla Romana – The Pasta Project

Gnocchi alla Romana is a conventional sort of semolina gnocchi from Rome. They’re completely divine and a must-try when you’ve got by no means had them! Make them in a single large dish for all of the household to tuck into or serve them in particular person parts for a chic starter.

gnocchi alla Romana

The primary time I made these gnocchi alla Romana, was really the primary time I had eaten them. Nonetheless, it wasn’t the final! They’ve grow to be a agency household favorite! I like potato gnocchi, however they aren’t all the time very mild. In reality, many gnocchi dishes are higher eaten within the winter after we want and crave extra substantial meals! These, however, may even be served as a starter. They’re wealthy however mild and an actual soften in your mouth deal with! 

gnocchi alla Romana

 A bit of gnocchi alla Romana historical past!

These semolina gnocchi are some of the well-known examples of pre-or non-potato gnocchi. They’re similar to the kind of dumplings loved in Historical Rome, therefore the title ‘alla Romana’ (Roman gnocchi). Although some folks attribute the origin of those gnocchi to Piedmont due to the excessive butter content material (which isn’t typical in Lazio cusine), they’re a conventional dish in Rome and Lazio.

ingredients for gnocchi alla Romana on white plate
Collect your substances

 Really easy to make!

Aside from being to-die-for scrumptious, gnocchi alla Romana actually are simple to make. And, not like their cousin, potato gnocchi, there’s no danger that they could grow to be gluey or heavy. After you have made the dough, it’s worthwhile to let it cool. However aside from that, it doesn’t take lengthy to make and bake these divine gnocchi.

milk and butter pieces in saucepan
Warmth the milk and soften butter in it.

Gnocchi alla Romana will be served in numerous methods!

The basic Roman recipe makes use of a easy butter and cheese dressing. Nonetheless, these gnocchi alla Romana will be served in different methods; similar to with a bechamel sauce, a mornay sauce, a 4 cheese sauce or a sauce combined with ham, bacon, pancetta or greens.

cooked semolina in saucepan
Add the semolina and cook dinner till it thickens

They may also be served ‘alla Sorrentina’ which implies baked with tomato sauce, mozzarella and basil.  You may also put some chopped greens or herbs, similar to spinach, nettle, chicory, basil and so on. into the dough.

grated cheese in saucepan with cooked semolina
Add the grated Parmigiano and blend in.

Historically, gnocchi alla Romana are formed in circles. However, the dough may also be lower into squares or different shapes! So, when you’re making these with the youngsters, you may have some enjoyable and lower them in numerous shapes! Really, even with out children, you may get artistic with the form!

egg yolks in pan with cooked semolina
Add the egg yolks and blend once more.

What’s semolina?

As you may see from the recipe card under, few substances go into making these semolina gnocchi. Clearly the principle ingredient is semolina. Italians say ‘semolino’. Semolina is definitely a sort of flour made with durum wheat, the wheat we use to make many kinds of pasta in Italy and couscous. The primary distinction between semolina and pasta flour is that semolina is coarser than different flours. It’s additionally usually darker and extra golden in color.

gnocchi dough flattened into a rectangular pyrex dish
Type the nice and cozy dough right into a rectangle in a dish or on an oiled baking sheet.

Making these gnocchi alla Romana.

Aside from semolina all you want is eggs, milk, butter and grated Parmigiano and Pecorino. Nonetheless, you may simply use Parmigiano. Vegetarians might want to use a cheese that’s not made with animal rennet as Parmigiano and Pecorino are.

uncooked gnocchi alla romana in 2 oven dishes with melted butter and grated cheese on top
Lower out circles from the dough, place them in an oven dish with melted butter and grated cheese.

After you have cooked the semolina in milk and butter, then you definately simply add in egg yolks and cheese and kind the gnocchi dough whereas the combination remains to be heat. After permitting the dough to chill, the ultimate step is slicing out your gnocchi and cooking them! Straightforward proper?

Bake, serve and luxuriate in!

For those who haven’t made these semolina gnocchi earlier than, I’d advocate going with this basic ‘alla Romana’ recipe. Then maybe later strive them with one other form of sauce. I’ve additionally made them ‘alla Sorrentino’, which is scrumptious too. Whichever manner you serve them, I’m positive it will likely be love at first chew!

Gnocchi alla Romana

For those who do do this gnocchi alla Romana recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or publish a touch upon the Pasta Undertaking Fb web page.

Your suggestions means loads to me!

Buon Appetito!

Different basic recipes from Rome.

  1. Spaghetti alla Carbonara the Italian manner.
  2. Pasta alla Papalina.
  3. Cacio e Pepe
  4. Pasta alla Gricia

Save this recipe for later?

If you wish to save this recipe for later, you may print it, bookmark this web page or reserve it to Pinterest.

Pin for later.

gnocchi alla Romana

Need to know extra about my life in Italy? Why not subscribe to my e-newsletter? New subscribers get a free collection of recipe e-books too!

gnocchi alla Romana

Gnocchi alla Romana

Jacqueline DeBono

These simple to make semolina gnocchi from Rome are wealthy however mild and an actual soften in your mouth deal with! Youngsters love them they usually’re good for entertaining too!

Prep Time 45 minutes

Cook dinner Time 35 minutes

Complete Time 1 hr 20 minutes

Course Appetizer, Primary Course

Delicacies Central Italy, Italian, Mediterranean, Rome & Lazio

Servings four

Energy 599 kcal


  • 1 Lt milk (2 pints)
  • 250 g semolina (9 oz)
  • 100 g butter (three.5 oz)
  • 2 egg yolks
  • 75 g Parmigiano Reggiano ( 2.5oz) grated
  • 50 g Pecorino Romano (2oz) grated
  • salt a pinch
  • nutmeg grated, a pinch


  • Start by pouring the milk right into a saucepan and including half the butter lower into items and a pinch of grated nutmeg and salt.

  • Convey the milk to a simmer and when the butter has melted, bathe the semolina into the milk (in Italian they are saying a poggia or ‘like rain’), whisking as you go to keep away from lumps. 

  • The combination will shortly thicken and grow to be more and more troublesome to whisk. At this level, decrease the warmth and swap the whisk for a wood spoon. Proceed to stir vigorously to stop lumps forming.

  • Maintain cooking the semolina till the combination turns into fairly stiff and elastic and begins to drag cleanly away from the edges of the pan (stirring on a regular basis, after all)

  • Take away the combination from the warmth. Add within the parmigiano and blend nicely. Add the egg yolks and blend them in nicely too.

  • Flip the new dough out onto a buttered or oiled baking sheet or into a big rectangular pyrex dish and unfold it out in an excellent 1cm thick layer. Wetting no matter software you’re utilizing, will make this simpler (clear arms, a spatula, the flat aspect of a giant spoon) 

  • Cowl and permit the dough to chill at room temperature or within the fridge, which takes about 30 to 40 minutes. You may also do that a day forward and maintain the baking sheet within the fridge in a single day.

  • Use a spherical 5-6cm cutter to chop out circles of the semolina dough (a glass or perhaps a cookie cutter with one other form will work). I used a wine glass!! As soon as once more, it helps to moist the software you utilize to stop the dough sticking to it. 

  • Place the dough circles in barely overlapping traces in a buttered or oiled baking or gratin dish. (see the pictures on the publish)

  • Soften the remainder of the butter in a saucepan. Enable it to chill barely after which pour it over the dough circles.

  • Sprinkle generously with grated pecorino (or extra parmigiano) and bake in a preheated oven 200° or beneath the grill till the gnocchi are properly browned. 

  • Let the gnocchi relaxation for a couple of minutes after which serve within the baking dish.

  • These gnocchi are scrumptious as a starter or eaten as a foremost course together with a inexperienced salad!Buon appetito!


Preparation time consists of permitting the dough to chill within the fridge.
Some Italians form the new dough right into a roll and roll it up in baking paper. When the dough is cooled they lower the roll into 1cm slices. This technique produces no scraps however I believe is tougher to do!
It can save you the scraps of dough and deep fry them for a snack or to make a mini model of this dish. The scraps aren’t uniform just like the circles, however they are often rolled into croquettes and style simply nearly as good because the gnocchi.

Key phrase genuine Italian pasta recipe, gnocchi, do-it-yourself gnocchi, Italian recipe, Roman gnocchi, semolina gnocchi

This recipe was first printed in 2018 however has been up to date.

In case you are keen on studying find out how to make do-it-yourself pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a duplicate of my autumn/winter pasta recipes cookbook!?


Leave a comment

Your email address will not be published.