Name: Gnocchi alla romana
Prep time: 25 min
Cook time: 45 min
Total time: 115 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 250 g Fine durum-wheat semolina (For cooking into a soft semolina mixture, not coarse couscous.); 1,000 ml Whole milk; 500 ml Water (For the semolina mixture; a little more to wet the tray and spatula.); 120 g Butter (20 g in the semolina, 20 g for the dish and 80 g melted for the topping.); 80 g Parmigiano Reggiano (20 g in the mixture and 60 g on top.); 2 pieces Eggs (Use only the yolks; reserve the whites for another preparation.); Nutmeg (A small grating, to taste.); Salt (To taste.)

Pour the semolina in a steady rain while whisking, then switch to a wooden spoon as it thickens. Let the slab become completely firm before cutting so the discs hold their edges.

Make ahead Shape the cooled discs and arrange them in the baking dish ahead, then refrigerate promptly. Add the topping before baking and allow extra oven time if the dish starts cold.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 45 min
Rest: 45 min
Serves: 6
Difficulty: Medium

Gnocchi alla romana

Prep 25 min · Cook 45 min · Rest 45 min · Serves 6 · Difficulty Medium

Ingredients

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6 servings

250 g1½ cups
Fine durum-wheat semolinaFor cooking into a soft semolina mixture, not coarse couscous.For cooking into a soft semolina mixture, not coarse couscous.
1,000 ml4¼ cups
Whole milk
500 ml2 cups
WaterFor the semolina mixture; a little more to wet the tray and spatula.For the semolina mixture; a little more to wet the tray and spatula.
120 g4 oz
Butter20 g in the semolina, 20 g for the dish and 80 g melted for the topping.¾ oz in the semolina, ¾ oz for the dish and 2¾ oz melted for the topping.
80 g2¾ oz
Parmigiano Reggiano20 g in the mixture and 60 g on top.¾ oz in the mixture and 2 oz on top.
2 pieces2 pieces
EggsUse only the yolks; reserve the whites for another preparation.Use only the yolks; reserve the whites for another preparation.
NutmegA small grating, to taste.A small grating, to taste.
SaltTo taste.To taste.

Method

Bring the milk and 500 ml water to a gentle boil in a heavy saucepan with 20 g butter and a little salt.Bring the milk and 2 cups water to a gentle boil in a heavy saucepan with ¾ oz butter and a little salt.
Whisk in the semolina in a steady stream. Reduce the heat and stir with a wooden spoon for about 15 minutes, until thick and pulling away from the sides.Whisk in the semolina in a steady stream. Reduce the heat and stir with a wooden spoon for about 15 minutes, until thick and pulling away from the sides.
Remove from the heat. Stir in the nutmeg, 20 g grated Parmigiano and the two yolks until evenly combined.Remove from the heat. Stir in the nutmeg, ¾ oz grated Parmigiano and the two yolks until evenly combined.
Spread on a lightly wetted tray about 30 × 40 cm. Level with a wet spatula to about 1.5 cm thick. Let cool completely, about 45 minutes, until firm enough to lift and cut cleanly.Spread on a lightly wetted tray about 11¾ × 15¾ in. Level with a wet spatula to about ½ in thick. Let cool completely, about 45 minutes, until firm enough to lift and cut cleanly.
Heat the oven to 200°C. Butter a large shallow baking dish with 20 g butter. Cut out rounds about 5 cm wide; arrange the small offcuts in a thin layer underneath, then overlap the discs slightly on top.Heat the oven to 400°F. Butter a large shallow baking dish with ¾ oz butter. Cut out rounds about 2 in wide; arrange the small offcuts in a thin layer underneath, then overlap the discs slightly on top.
Melt the remaining 80 g butter. Scatter the remaining 60 g Parmigiano over the gnocchi and spoon the butter evenly over them. Bake for about 20 minutes, until hot throughout and lightly golden on top, then serve.Melt the remaining 2¾ oz butter. Scatter the remaining 2 oz Parmigiano over the gnocchi and spoon the butter evenly over them. Bake for about 20 minutes, until hot throughout and lightly golden on top, then serve.