Gnocchi alla romana are one of the most comforting dishes of Roman cuisine. Crispy on the outside; moist and chewy on the inside and oh so cheesy, they are absolutely delicious. To be fair, they aren’t so commonly found in restaurants and trattorie in Rome – but they are so easy to make at home that you can literally have them whenever you want.
One interesting fact about gnocchi alla romana is that they aren’t your typical gnocchi – they aren’t made with potatoes as the most famous gnocchi; and they are not boiled but baked. In fact, I find them actually easier and quicker to make.
Ready to discover how to prepare your gnocchi alla romana? Read the recipe below, and find some additional tips at the end of this post.
Top Tips To Make Gnocchi Alla Romana
Use semolina flour
Semolina flour (coarse grind of durum wheat) is easily found in any good grocery store. Can’t find it? You can also get it online here.
Did you know? Semolina flour is the same kind of flour you can use to make fresh pasta at home!
Prepare your gnocchi in advance
Simply follow the steps from 1 to 5 in this recipe, and only slice the gnocchi once you are ready to cook them. Keep in mind that if they are very cold, it may take a bit longer for them to cook until golden.
How to store gnocchi alla romana
You can store your gnocchi alla romana in the fridge for up to two days. You can also freeze them – both cooked and uncooked. If you freeze them before baking them, you can actually place them directly in the oven without defrosting them but obviously the cooking time will be longer.
How to make lactose free gnocchi
Lactose free milk and butter are now easy to find in all grocery stores, and you don’t have to worry about parmesan and pecorino cheese: they are naturally lactose free.
Is there a vegan version of gnocchi alla romana?
You can probably find vegan substitutes for most ingredients in this recipe, but I can’t guarantee that the recipe would be a success. Vegan milk substitutes and vegan cheese tend to have a different texture and a really different flavor from the ingredients in this recipe so you’d end up having something completely different.
Can I use other kinds of cheese?
Of course! In fact, if you are a fan of very strong cheeses, you can actually use gorgonzola cheese (just add it at the very end of the baking process). And for extra cheesy gnocchi alla romana, you can add fontina cheese and emmental cheese to the dough mixture.
Can I serve the gnocchi with any sauce?
You can definitely serve them with a basic tomato sauce (literally just tomato passata, olive oil, onion and basil). If you want an even more complete meal, you can prepare a sauce with fresh, finely chopped sausage and ground beef, and add a bit of bechamel sauce for an even creamier touch.
How To Make Gnocchi Alla Romana
Discover how to make gnocchi alla romana with this easy recipe by Claudia.
Ingredients
- 3/4 cup (125 grams) fine semolina flour
- 1/2 cup (50 grams) grated parmesan cheese
- 1/4 cup (30 grams) grated pecorino romano cheese
- 3 tablespoons (40 grams) butter
- 2 and 1/4 cups (500 milliliters) whole milk
- 1 egg yolk
- Salt and ground nutmeg to taste.
Instructions
STEP 1 - WARM UP THE MILK
Place the milk in a pot with half the butter, salt and nutmeg and warm it up.
STEP 2 - ADD THE SEMOLINA
As soon as the milk boils, add the semolina and whisk vigorously.
STEP 3 - ADD THE EGG YOLK AND THE PARMESAN
Once the semolina and milk mixture thickens, turn the heat off and mix in the egg yolk and the parmesan.
STEP 4 - ROLL THE DOUGH
Place the dough on a sheet of greaseproof paper and roll it into a cone of around one inch (3 cm) while still hot.
STEP 5 - COOL THE GNOCCHI DOUGH
Allow the dough to cool down in the fridge for 15 to 20 minutes.
STEP 6 - SLICE THE GNOCCHI
Cut the dough in slices of about 1/2 inch (1.5 cm).
STEP 7 - PLACE THE GNOCCHI IN AN OVEN TRAY
Place the gnocchi in an oven tray, sprinkle with the grated pecorino cheese and the remaining (melted) butter.
STEP 8 - BAKE THE GNOCCHI
Bake the gnocchi alla romana in the oven at 220°F for about 15 minutes, then place under the grill for 5 more minutes.
Notes
SERVE HOT!
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 721Total Fat: 39gSaturated Fat: 23gTrans Fat: 2.2gUnsaturated Fat: 10gCholesterol: 198mgSodium: 1201mgCarbohydrates: 63gFiber: 2.7gSugar: 13gProtein: 29g
Further Readings
Looking for more recipes? Check out these ones!
- What To Eat In Rome
- How To Make Carciofi Alla Romana
- How To Make Saltimbocca Alla Romana
- How To Make Spaghetti Alla Carbonara
- How To Make Bucatini All’Amatriciana
- How To Make Spaghetti Cacio E Pepe
- How To Make Pasta Alla Gricia
- How To Make Supplì Al Telefono
- How To Make Puntarelle Alla Romana
- How To Make Pollo Con Peperoni
- How To Make Spaghetti Alla Puttanesca
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