Gnocchi alla Romana: A Step-by-Step Recipe Guide

Gnocchi alla Romana, or Roman-style gnocchi, is a delightful dish that offers a twist on the classic potato gnocchi. Unlike its more famous cousin, these gnocchi are made from semolina flour, resulting in a light and fluffy texture that melts in your mouth. It’s a comfort food that’s both satisfying and sophisticated. From my own personal experience, I’ve found that this dish is perfect for impressing guests at a dinner party or simply enjoying a cozy night in.

Let me show you how I make Gnocchi alla Romana, a dish that’s surprisingly easy and incredibly rewarding.

Notes on What to Expect

Gnocchi alla Romana should be creamy and rich, with a deliciously cheesy topping. The semolina gives these gnocchi a unique texture that’s different from potato gnocchi but equally delightful. Expect a comforting dish that’s perfect for chilly evenings or special occasions.

Recipe Overview

• Cuisine: Italian
• Course: Main or Side Dish
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 1 hour (for cooling)
• Total Time: 1 hour 45 minutes
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories per Serving: Approximately 250
• Cost of Ingredients: $8-$12 (varies by location and brand)

Equipment Needed

• Medium saucepan
• Wooden spoon
• Whisk
• Baking dish (9×13 inches)
• Plastic wrap
• Knife or bench scraper
• Oven (for baking)
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi alla Romana  here.

Ingredients

For the Gnocchi

• 1 cup semolina flour
• 4 cups milk
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1/2 teaspoon salt
• A pinch of nutmeg (optional)

For the Topping

• 1/2 cup grated mozzarella cheese
• Additional grated Parmesan cheese (for topping)
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi alla Romana  here.

Method

Step 1: Prepare the Gnocchi Base

1. Heat the Milk: In a medium saucepan, bring the milk to a gentle simmer over medium heat. Stir occasionally to prevent it from scorching.
2. Add Semolina Flour: Once the milk is simmering, slowly whisk in the semolina flour to avoid lumps. Continue whisking for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.
3. Add Cheese and Seasoning: Remove the pan from the heat and stir in the grated Parmesan cheese, salt, and nutmeg (if using). Mix until smooth.

Step 2: Shape the Gnocchi

4. Incorporate the Eggs: Allow the mixture to cool slightly (about 5 minutes), then whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Transfer and Cool: Spread the mixture into a greased baking dish or onto a large sheet of parchment paper, smoothing it out evenly. Cover with plastic wrap and let it cool in the refrigerator for about 1 hour.

Step 3: Cut the Gnocchi

6. Cut into Shapes: Once the mixture is set, use a knife or bench scraper to cut the gnocchi into squares or rectangles, about 1 inch in size.
7. Arrange in Baking Dish: Preheat your oven to 400°F (200°C). Arrange the gnocchi in a greased baking dish, overlapping them slightly if necessary.

Step 4: Bake the Gnocchi

8. Add Cheese Topping: Sprinkle the grated mozzarella and additional Parmesan cheese evenly over the gnocchi.
9. Bake: Place the dish in the oven and bake for about 20-25 minutes, or until the top is golden and bubbly.

Step 5: Serve

10. Cool Slightly: Allow the gnocchi to cool for a few minutes before serving. This will help them hold their shape better.

Variations

• Herbed Gnocchi: Add fresh herbs like basil or thyme to the mixture for an extra layer of flavor.
• Spinach or Kale: Incorporate sautéed spinach or kale into the mixture before chilling for added nutrition and taste.
• Cheese Alternatives: Use a dairy-free cheese alternative for a vegan version, or omit the cheese altogether for a lighter dish.

Tips and Substitutions

• Gluten-Free Option: Use gluten-free semolina or a blend of gluten-free flours to make this dish suitable for those with gluten intolerance.
• Vegetable Broth: Substitute milk with vegetable broth for a dairy-free option, though the texture may vary slightly.
• Freezing: You can freeze the gnocchi before baking. Just arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi alla Romana  here.

Nutritional Information Per Serving

• Calories: 250
• Protein: 12g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 1g

Has this guide made making Gnocchi alla Romana seem a little less daunting? Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!