Gnocchi alla Romana
Delicious tender oven baked semolina Gnocchi

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Gnocchi alla Romana

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Ingredients

Adjust Servings:
6 cups Milk
1½ cups Semolina flour
2 tsp. Salt
60g/ 4 tbsp Butter
1 cup grated parmesan
2 egg yolk
2 tbsp. Olive oil
For sprinkle on top grated parmesan

Nutritional information

100g
Serving size
120
Calories
4.5g
Total Fat
3.5g
Saturated
25mg
Cholesterol
24g
Carbs

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Features:
  • Dairy
  • Eggs
  • Vegeterian
Cuisine:

Ingredients

Directions

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They don’t look like gnocchi at all, much bigger and not made from potato dough, how come gnocchi alla romana (roman style gnocchi) are even called gnocchi?

The confusement for non-Italian people come from the narrow definition we have for gnocchi, in our mind gnocchi is associated with the potato dumplings, however in Italy there are many definitions for gnocchi and they come in many variations depending on the region.

Gnocchi can come in many variations, it can be with herbs and ricotta (like the Tuscany style Gnudy) or perhaps they can be baked with mozzarella or and tomato sauce like the Naples version, and plenty more variations out there, in any case the gnocchi can be in many forms and textures.

Origins of gnocchi alla romana

The origins of this dish are not certain, indeed they are called roman style gnocchi implying that the origins of this dish is from rome however some say that the name is actually a misspell of alla romena which means from Romania.

Most people agree that the abundance of high fatty ingredients in this dish, like egg yolks, milk, butter and parmesan are typical northern Italy style, some even pinpoint it to the area of Piedmont where all these products are popular in cooking.

Tips for gnocchi alla romana

  • Stir the semolina and the milk for a decent amount of time, minimum of 10 minutes, this will resolve in most liquids evaporated and a creamier Gnocchi
  • Whisk the egg yolks on the very last stage, when the batter had rested a bit (about 1 minute), this will give the dumplings its flexibility and vibrant yellowish color.

Gnocchi alla Romana

  • Resting time is essential for the gnocchi in order to stabilize, this is the only way they will stay firm in the baking process, so give it at least 1 hour in the fridge (they can also sat overnight).

Finally, when we are making the gnocchi, we have high percentage of leftovers, don’t throw it away, next day drop them in the oven with some parmesan and get yourself a nice arugula, olive oil gnocchi salad. 

Gnocchi alla Romana

Steps

1
Done
15 minutes

Making the batter

Set a large saucepan over high heat, pour in the milk, cook 2 minutes and sprinkle the semolina in a steady stream, whisk until dissolved in the milk and add the salt.
After a few minutes the batter will thicken, reduce heat to medium-low, switch into a wooden spoon and mix for about 10 more minutes, until the batter is pulling away from the sides of the pan easily.
Remove from heat.

2
Done
5 minutes

finishing the batter

Add the batter and mix until incorporated in the dough, add the parmesan and mix again until the dough is smooth.
Let the batter rest for 1 minute and mix in the egg yolks until fully incorporated in the mixture.

3
Done
1 hour

cooling the batter

Set a large baking pan with parchment paper.
Spread the batter evenly on the baking pan about 1/2-inch-thick, I use a dough scraper, it makes the batter easier to control.
Cover with a plastic wrap and place in the fridge for a minimum of 1 hour and up to 24 hours.

4
Done
5 minutes

shaping and baking

Preheat the oven to 225°c/450°F and grease a large baking pan
Take the dough out of the fridge and cut out round shapes using a cookie cutter or regular glass.
Place the round gnocchi in the baking pan in 3 lines while each gnocchi is covering half of the dumpling beneath it.
don’t throw away the leftovers, make out of them a great gnocchi salad or use it as a snack.
Sprinkle olive oil and parmesan on top of the dumplings and bake for 15-18 minutes until reaching a nice golden color.

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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