gnocchi alla romana recipe

Written BySheba G Updated On
gnocchi alla romana recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best gnocchi alla romana recipe

I’m so excited to share with you my love for gnocchi alla romana recipe. This classic Italian dish is a staple in our household, and for good reason. The combination of tender gnocchi, rich tomato sauce, and creamy mozzarella cheese is a match made in heaven.

I first discovered this recipe while browsing through an Italian cookbook, and it quickly became a favorite among my family and friends. The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion.

My kids adore helping me in the kitchen, especially when it comes to rolling out the gnocchi dough and watching them cook in the boiling water. As for the adults, we appreciate the simplicity of this dish and its ability to transport us to Italy with each bite. The flavors are rich and bold, yet light enough to enjoy without feeling too guilty.

And let’s be honest – who doesn’t love a good excuse to indulge in some carbs and cheese? The home cooking technique involved in making gnocchi alla romana is quite straightforward: you’ll need to mix together flour, egg yolks, salt, and grated Parmesan cheese to form a dough that you’ll then roll out into long ropes before cutting them into bite-sized pieces. Once cooked, these little dumplings soak up all the delicious flavors of the tomato sauce like sponges.

My husband loves this dish because it’s one of those rare meals where he can just sit back and enjoy without having to do much work – other than maybe helping himself to seconds (and thirds, if he’s being honest). I love how versatile this recipe is; whether we’re hosting a dinner party or just need something quick on a Tuesday evening, gnocchi alla romana always delivers. Plus, it’s impressive enough to serve at a fancy dinner yet comforting enough for an everyday meal.

And did I mention how much my kids love helping me make this dish? They get so excited watching the dough come together and seeing the final product – all that cheesy goodness on top of perfectly cooked pasta.

Gnocchi alla Romana

Gnocchi alla Romana

4.5 from 1058 votes

A classic Roman dish of semolina gnocchi baked with butter and Parmesan cheese. The gnocchi are made from a thick semolina porridge that is chilled, cut into rounds, and then baked until golden and crispy on the outside.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Gnocchi

4 cups whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup semolina flour
1/2 cup unsalted butter, divided
1 cup grated Parmesan cheese, divided
2 large egg yolks

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the milk, salt, and nutmeg.
2Bring the mixture to a gentle simmer, stirring occasionally, until small bubbles appear around the edges, about 5 minutes.
3Do not let it boil vigorously.
4Reduce the heat to low and slowly pour in the semolina flour in a steady stream while whisking constantly to prevent lumps.
5Continue to cook, stirring with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, about 5 to 7 minutes.
6Remove the saucepan from the heat.
7Stir in 2 tablespoons of the butter and 1/2 cup of the grated Parmesan cheese until fully melted and incorporated.
8Let the mixture cool for 2 minutes, then beat in the egg yolks one at a time, stirring vigorously until smooth.
9Pour the semolina mixture onto a dampened parchment-lined or plastic wrap-lined baking sheet and spread it into an even 1/2-inch thick rectangle using a spatula.
10Cover with another sheet of plastic wrap and refrigerate until firm, at least 30 minutes or up to 2 hours.
11Preheat the oven to 400°F.
12Grease a 13×9-inch baking dish with 1 tablespoon of the remaining butter.
13Using a 2-inch round cookie cutter or a glass, cut the chilled semolina into rounds.
14Arrange the rounds in the prepared baking dish, overlapping them slightly if needed.
15In a small saucepan over low heat, melt the remaining 5 tablespoons of butter.
16Drizzle the melted butter evenly over the gnocchi.
17Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
18Bake for 20 to 25 minutes, until the gnocchi are golden brown and the edges are crispy.
19Let rest for 5 minutes before serving.

🔧Equipment

Medium saucepan
Wooden spoon
13×9-inch baking dish
Plastic wrap or parchment paper
Round cookie cutter or glass
Small saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese. The gnocchi can be prepared a day ahead and refrigerated before baking; add 5 minutes to the baking time if baking from cold.

Watch Video Of How Gnocchi alla Romana Works

Gnocchi alla romana is truly one of those perfect recipes that works wonders for any occasion – whether you’re hosting a family gathering or just need something comforting after a long day. One of my favorite things about this recipe is how adaptable it is; whether you’re serving it at a fancy dinner party or just need something quick on a Tuesday evening, gnocchi alla romana always delivers.

Plus, its versatility means that everyone in your household will find something they love about this dish! When storing leftovers, be sure not to overcrowd your container as this can lead to overcooking when reheating later on down line later.

❓ Frequently Asked Questions About Gnocchi alla Romana

Q: What type of flour should I use for making gnocchi alla romana?

A: You can use either all-purpose flour or ’00’ flour for making gnocchi alla romana – both will give you great results! Just keep in mind that using ’00’ flour will result in a more delicate texture.

Q: Can I use fresh tomatoes instead of canned tomatoes?

A: Absolutely! Fresh tomatoes will add an incredible burst of flavor to your dish – just be sure to chop them up finely so they blend in with the sauce.

Q: How do I store leftover gnocchi alla romana?

A: To store leftover gnocchi alla romana, let it cool completely before transferring it to an airtight container – you can keep it refrigerated for up to 3 days or freeze for up to 2 months.

Q: Can I make gnocchi alla romana ahead of time?

A: Yes! You can prepare the dough ahead of time by letting it rest in the refrigerator overnight – then simply roll it out when you’re ready to cook.

Q: Why do I need mozzarella cheese if I already have Parmesan?

A: Mozzarella adds a creamy texture and helps balance out the sharpness of the Parmesan cheese – but feel free to substitute with another mild cheese if you prefer!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts