An easy Italian pasta recipe for an impressive dish that can be prepared in advance for a great dinner with guests! And, as every recipe in my blog, that’s the best Gnocchi alla Romana recipe that I know of, so it’s a keeper!

Gnocchi alla Romana (pron. nyoh-k-kee uh-L-luh rome-uh-nuh) is a typical italian recipe from Lazio region and especially, as the name suggests it, from the city of Rome.

Gnocchi always scare a lot of people, because it’s said that they’re not easy to make, but these Gnocchi are not like those made with potatoes or ricotta but are made with semolina flour so it’s easier to deal with (have you tried my delicious Potato Gnocchi recipe? super easy even for a newbie!).

Here you just need to cook semolina flour into some milk and then spread the dough over a silpat or a baking paper and leave it too cool before shaping and cooking. Therefore super easy and quick!

The classic Roman-Style Gnocchi recipe provide for a butter and cheese sauce but they can be served with a delicious Bechamèl sauce, a Mornay Sauce, or a sauce mixed with some ham, bacon or pancetta or with your favourite vegetables. In the dough you can also put some chopped greens such as spinach, nettle, chicory, etc.. So you can use your imagination and customize this dish to your liking!

You can also have fun choosing the form for these Gnocchi alla Romana! In Rome they usually shape gnocchi in circles while outside they use to cut the dough in squares or in rhombus. But nobody forbid you to create these semolina gnocchi in the shape that you want and you can even put the dough into a piping bag with a large tip and make some roses or something like that.

I adapted this recipe from an italian chef called Montersino and I like it because these Gnocchi alla Romana are not tough like others but tender inside with a thin crunchy crust and tastier!

So great results with low efforts! What more?

Roman-Style Gnocchi (Gnocchi alla Romana) with Semolina Flour

Difficulty: easy
Preparation: 15 minutes Cooking Time: 30 minutes
Yield: 5-6 servings

Ingredients:

• 250 gr / 8.8 oz/ 1 1/2 cup semolina flour (or semola rimacinata di grano duro)
• 1 lt / 4 cups whole milk
• 2 tsp salt
• 100 gr / 3.5 oz / 3/4 cup butter (at fridge temperature)
• 140 gr / 5 oz / 1 3/4 cup Parmigiano Reggiano cheese finely grated + more for baking
• 1 large egg
• 2 large egg yolks
• a pinch of nutmeg

Instructions:

In a heavy bottomed saucepan, bring the milk to a lightly simmer, then add salt, nutmeg and semolina flour then stir well with a whisk to avoid lumps.
Continue to stir with a wooden spoon and cook for at least 10 minutes, or until it begins to pull away from the sides of the saucepan. The mixture should be like some thick and firm mashed potatoes.

Remove from heat and add cold butter.

Add Parmigiano cheese and stir with a wooden spoon until all the butter is melted and absorbed.

Quickly add the egg and yolks and stir until all is well mixed.

Now you need to choose the shape of your Gnocchi.

(If you want to use a piping bag, immediately put the dough in it because as it cools it will be not so easy to pipe)

Put the dough over a silpat or a baking paper, cover with a cling film or plastic wrap or another silpat and roll with a rolling-pin until it’s flattened to about 1-2 cm / 0.40-0.80 inches.

Leave to cool in the fridge for at least 1 hour.

As you can see from the picture above, I rolled half the dough into a rope to freeze it (I don’t have a big freezer), because the dough was too much for the three of us. Don’t do a rope if you don’t freeze it, because this dough is not tough enough to cut a neat slice. If you freeze the rope-dough, slice it right away when removed from the freezer (and bake as soon as you can).

Once cooled in the fridge, you can cut the dough in circles with a round pastry cutter (5-8 cm / 2-3 inches Ø) or in squares or rhombus with a knife. It the dough has not cooled enough and it’s sticky, plunge the cutter into some water to help you (or brush it with some extra virgin olive oil).

If you choose the classic form (circle) you can put the remaining pieces of dough under the circle ones in the baking pan. If the dough is still soft and mixable you can re-knead what is left and roll out again to make other Gnocchi.

Spread butter onto one or more casserole (to make some single serving dishes) or onto a baking pan.

Line up Gnocchi into the pan and, if you like, overlap them a bit.

Sprinkle some more Parmigiano Reggiano and/or Pecorino Romano cheese over Gnocchi.

Pour some melted butter on.

Bake at 200°C / 425°F / gas mark 7 for about 20-30 minutes.

At the end, if Gnocchi don’t have a golden crust, just switch to the broil/grill setting for a couple of minutes.

And Roman-Style Gnocchi with semolina flour are ready to be served and gobbled up!

Roman-Style Gnocchi (Gnocchi alla Romana) with Semolina Flour

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Best authentic Italian Gnocchi alla Romana recipe.

Author: Ilaria's Perfect Recipes

Cuisine: Italian

Serves: 5

Ingredients

• 250 gr / 8.8 oz/ 1½ cup semolina flour (or semola rimacinata di grano duro)
• 1 lt / 4 cups whole milk
• 2 tsp salt
• 100 gr / 3.5 oz / ¾ cup butter (at fridge temperature)
• 140 gr / 5 oz / 1¾ cup Parmigiano Reggiano cheese finely grated + more for baking
• 1 large egg
• 2 large egg yolks
• a pinch of nutmeg

Instructions

1. In a heavy bottomed saucepan, bring the milk to a lightly simmer, then add salt, nutmeg and semolina flour then stir well with a whisk to avoid lumps.
2. Continue to stir with a wooden spoon and cook for at least 10 minutes, or until it begins to pull away from the sides of the saucepan. The mixture should be like some thick and firm mashed potatoes.
3. Remove from heat and add cold butter.
4. Add Parmigiano cheese and stir with a wooden spoon until all the butter is melted and absorbed.
5. Quickly add the egg and yolks and stir until all is well mixed.
6. Put the dough over a silpat or a baking paper, cover with a cling film or plastic wrap or another silpat and roll with a rolling-pin until it's flattened to about 1-2 cm / 0.40-0.80 inches.
7. Leave to cool in the fridge for at least 1 hour.
8. Once cooled in the fridge, you can cut the dough in circles with a round pastry cutter (5-8 cm / 2-3 inches Ø) or in squares or rhombus with a knife. It the dough has not cooled enough and it's sticky, plunge the cutter into some water to help you (or brush it with some extra virgin olive oil).
9. If you choose the classic form (circle) you can put the remaining pieces of dough under the circle ones in the baking pan. If the dough is still soft and mixable you can re-knead what is left and roll out again to make other Gnocchi.
10. Spread butter onto one or more casserole (to make some single serving dishes) or onto a baking pan.
11. Line up Gnocchi into the pan and, if you like, overlap them a bit.
12. Sprinkle some more Parmigiano Reggiano and/or Pecorino Romano cheese over Gnocchi.
13. Pour some melted butter on.
14. Bake at 200°C / 425°F / gas mark 7 for about 20-30 minutes.
15. At the end, if Gnocchi don't have a golden crust, just switch to the broil/grill setting for a couple of minutes.

3.5.3208

Related posts:

Sweet Potato Italian Gnocchi (or Pumpkin/Squash) – Super easy and egg-free! Béchamel Sauce (Besciamella) and my foolproof lump-free process Calf’s Liver Venetian Style (Fegato alla Veneziana) Potato Gnocchi: authentic, best and fool-proof recipe, firm outside with a delicate and soft texture inside, not chewy, not soggy… simply delicious!