Gnocchi alla Romana - Roman Style Semolina Gnocchi
Prep time
Cook time
Total time
Serves: 4 to 6 as a first course
  • 1 quart of organic whole milk
  • Freshly grated nutmeg, quanta basta
  • 1⅓ cup of either fine semolina or fine polenta
  • 2 large organic egg yolks
  • 6 Tbs. unsalted butter
  • ¾ to 1 cup of freshly grated Parmigiano
  • Pinch of sea salt
  1. Butter a rimmed baking pan and set aside.
  2. Heat the milk in a medium size sauce pan along with 4 tablespoons of the butter, the grated nutmeg, and a nice pinch of sea salt; bring this to a low simmer
  3. Add the semolina or polenta in a slow stream, stirring the entire time to avoid any lumps. Continue to stir over medium low heat with a heat proof spatula or wooden spoon for about 10 minutes or until the mixture comes away from the sides of the pan.
  4. Transfer the cooked mixture to a glass or ceramic mixing bowl and add the egg yolks on at a time, followed by ½ cup of the grated Parmigiano - your mixture should be smooth and lump free.
  5. Spread the mixture onto the buttered pan and smooth using a spatula or damp fingertips to about ½ inch thick. Allow to completely cool and solidify, depending on the room temperature this is generally between 1 and 2 hours.
  6. Butter a glass or ceramic baking dish. Preheat the oven to 400ยบ.
  7. Cut the cold semolina/polenta mixture using a 2 inch round cutter or glass. Cut the discs as close together as possible to avoid waste. Place the discs in the butter baking dish, slightly overlapping one another until you are finished. The scraps can be placed in a smaller baking dish and are perfectly wonderful.
  8. Dot the gnocchi with the remaining 2 tablespoons of butter and top with Parmigiano. The dish may be covered and refrigerated to use the next day or even frozen at this point.
  9. Place the baking dish into the preheated oven and bake until the top becomes crisp and the melted butter sizzles - about 15 minutes. Serve immediately.
Recipe by LaBellaSorella at