Gnocchi alla Romana (baked semolina gnocchi)
from https://www.the-pasta-project.com/

Gnocchi alla Romana is a traditional type of baked semolina gnocchi from Rome. These roman-style gnocchi are absolutely divine and a must-try if you have never had them! Make them in one big dish for all the family to tuck into or serve them in individual portions for an elegant starter or side dish.

I love traditional potato gnocchi, but they aren’t always very light. In fact, many other gnocchi dishes are better eaten in the winter when we need and crave more substantial meals! Gnocchi alla Romana, on the other hand, can even be served as a starter. They are rich but light and a real melt in your mouth treat!

I love traditional potato gnocchi, but they aren’t always very light. In fact, many other gnocchi dishes are better eaten in the winter when we need and crave more substantial meals! Gnocchi alla Romana, on the other hand, can even be served as a starter. They are rich but light and a real melt in your mouth treat!

Alternative Ways to Serve Gnocchi alla Romana

The classic Roman recipe uses a simple butter and cheese dressing. However, these gnocchi alla Romana can be served in other ways; such as with a bechamel sauce, a mornay sauce, a four cheese sauce or a sauce mixed with ham, bacon, pancetta or vegetables. They can also be served 'alla Sorrentina' which means baked with tomato sauce, mozzarella and basil. Plus, you can put some chopped greens or herbs, such as spinach, nettle, chicory, basil etc. into the dough.

Traditionally, gnocchi alla Romana are shaped in circles. But, the dough can also be cut into squares or other shapes! [She rolls her dough out and cuts circles, but other recipes have you roll the dough into a log and cut off rounds like you would for refrigerator cookies. Wet the knife or circle cutter to make cutting easier.]

Note: If you're making gnocchi with semolina, like the traditional Italian Gnocchi alla Romana, it's important to use coarsely ground durum wheat semolina. This is often labeled as just "semolina" or "semolina flour" in English-speaking countries. Durum wheat provides a firmer texture and better structure for gnocchi compared to common wheat flours. Fine Semolina (Semola Rimacinata in Italy): This is a twice-milled, very fine durum wheat semolina often used for making fresh pasta dough and certain breads. While it's also from durum wheat, it's not the ideal texture for making Gnocchi alla Romana.

34 fl oz milk
9 oz semolina
3 1/2 oz butter
2 egg yolks
2 1/2 oz Parmigiano Reggiano or vegetarian parmesan
2 oz Pecorino Romano or vegetarian cheese.
salt a pinch
nutmeg grated, a pinch

Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.

Bring the milk mixture to a simmer. Once the butter has melted, gradually add the semolina while whisking to prevent lumps from forming. Note: Once you add the semolina the mixture will thicken quickly.

As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.

Keep cooking the semolina until the mixture becomes quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)
Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.

Spread the hot dough out in an even 1 cm (.4 inches) thick layer on a buttered or oiled baking sheet or large rectangular Pyrex dish. Tip: Wetting your hands or a spatula can make this easier. [Other recipes roll the dough into round logs that you can cut the rounds off of, much like refrigerator cookies, then wrap the dough to keep it moist. She notes that others cut theirs this way, but says she finds it harder to do. Scraps can also be baked. Do this when the dough is still warm.]

Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.

Use a round 5-6cm cutter (about 2.25 inches) (or a glass or cookie cutter) to cut out circles of the semolina dough. Tip: Slightly wet the tool with some water to prevent the dough from sticking.

Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.

Melt the remaining butter in a saucepan. Let it cool slightly, then pour it over the dough circles. Then sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).

Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.

Let the gnocchi rest for a few minutes, then serve in the baking dish.

Cool any leftover gnocchi alla Romana to room temperature. Once cooled, wrap the baking dish tightly with plastic wrap, or transfer the gnocchi to an airtight container. They will then stay fresh in the refrigerator for about 3-4 days. Reheating: When you're ready to enjoy the leftovers, you can reheat them in a preheated oven at 350°F (180°C) until heated throughout.

Servings 4