Gnocchi Alla Romana - Roman semolina gnocchi. A specialty dish from Rome. Pillowy golden rounds are made of semolina flour, parmesan cheese, milk, and butter.
They are crispy and golden on the outside and tender on the inside. So good!
Growing up, it was a treat when my mom made them for us. Another great pleasure was when we went to a trattoria in Rome and here the menu, those beautiful words were written on the menu.
A real treat for us children.
Layers of baked semolina gnocchi come to the table basted with butter and generously covered with Parmigiano, which melts and laces the gnocchi.
Pure simple and pure food bliss with each bite.
Relatively easy to make; just a bit of elbow grease when whisking the semolina into the hot milk.
This is such a versatile dish. You can enjoy it as a main course with a green salad or tomato salad with fennel.
Or you can serve it alongside any stews instead of pasta.
Great for parties as you can either small or large quantities, and you can take advantage that you can prepare this gnocchi in advance.
Potato Gnocchi are boiled and served with any sauce you wish to have them
The semolina Gnocchi alla Romana is baked to golden, crispy, and with lots of cheesy deliciousness. Pure Italian delight and comfort food.
A type of flour, semolina is made from durum wheat, therefore used in making pasta, couscous, and puddings.
Similarities to cornmeal in flavor, nutty, sweet in taste, and coarse in texture.
This is a quick introduction; please read the recipe for complete instructions.
Whole milk: To make the roman gnocchi, use whole milk, which cannot be replaced.
Semolina flour, finely ground, made from durum wheat. It is slightly coarser than regular flour and has a yellowish/golden color.
Butter: Unsalted butter will give you more control over the seasoning and not alter the recipe
Salt: Use fine sea salt, which will melt beautifully with the milk
Large eggs: bring them to room temperature
Parmesan cheese: Use good quality Parmesan and freshly grated. A key ingredient with this dish and lots of the flavor comes from the cheese.
Large pot with higher sides where you will, boil the milk and add the semolina.
A long wooden spoon to stir the semolina.
Two-inch wide round cookie cutter.
An ovenproof dish for the final baking.
You can find the printable recipe with all the correct amounts at the bottom of this post.
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