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Italian

Gnocchi alla romana (baked semolina gnocchi)

Contains egg (no meat or fish)

Gnocchi alla romana

Rounds of milky semolina enriched with butter, egg yolks and Parmigiano, overlapped in a dish and baked until crisp and golden on top and creamy inside.

Gnocchi alla romana (baked semolina gnocchi) is an Italian dumpling dish from Italy, ready in about 1 hour 50 minutes and made with milk, semolina and parmesan. It serves 4 and is rated easy to cook.

Start cooking
Golden baked rounds of semolina gnocchi alla romana on a plate
Photo: lazy fri13th / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
35 min
Rest
1 h
Total
1 h 50 min
Serves
4
Level
Easy
Calories
651

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Bring the milk (opens in a new tab) to a simmer with the salt and nutmeg (opens in a new tab). Pour in the semolina (opens in a new tab) in a thin stream, whisking constantly, then switch to a wooden spoon and cook over low heat for 8–10 minutes, stirring, until very thick and it pulls away from the pan.

    Food safety: Thick semolina spits — stir with a long spoon and keep your hand back.

  2. Step 2

    Off the heat, beat in 50 g butter, 60 g Parmesan (opens in a new tab) and the egg yolks (opens in a new tab). Spread 1 cm thick on a wet or oiled tray and leave to cool and set for 1 hour.

  3. Step 3

    Heat the oven (opens in a new tab) to 220 °C (fan 200 °C). Cut the semolina (opens in a new tab) into 5 cm rounds with a glass dipped in water and overlap them like roof tiles in a buttered dish, with the offcuts underneath.

  4. Step 4

    Brush with the remaining melted butter, scatter over the rest of the Parmesan (opens in a new tab) and bake for 20–25 minutes until golden and crisp at the edges.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Rome, Lazio, Italy · Commonly attributedNamed for Rome and a Roman Thursday tradition, though some food historians trace semolina gnocchi to Piedmont.More food from Italy
Dish
Lunch · Dinner · Dumplings · Casseroles & bakes · Main courses
Cooking method
Simmered, Oven-baked
Taste
buttery, mild, savoury
Diet
Vegetarian (lacto-ovo) · No nut ingredients · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly
Cook more with
Milk · Semolina · Parmesan · Unsalted butter · Egg yolk · Nutmeg
Techniques
Baking · Simmering

Allergens

  • Contains: Milkfrom milk, unsalted butter, parmesan
  • Contains: Eggsfrom egg yolk
  • Contains: Wheatfrom semolina
  • Contains: Glutenfrom semolina

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

651 kcal per serving

Calculated

1 serving ≈ 375 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 37%
  • Fat 47%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy651 kcal174 kcal
Protein26.5 g7.1 g
Carbohydrate59 g15.7 g
Net carbohydrate56.6 g15.1 g
Sugars——
Added sugars0 g0 g
Fibre2.4 g0.7 g
Fat33.8 g9 g
Saturated fat19.5 g5.2 g
Trans fat——
Cholesterol178 mg47 mg
Sodium994 mg265 mg
Salt equivalent2.5 g0.7 g
Vitamins & minerals per serving
Potassium
493 mg
Calcium
614 mg
Iron
3.2 mg
Magnesium
67 mg
Vitamin A (RAE)
339 µg
Vitamin C
0 mg
Vitamin D
3.9 µg
Vitamin B12
1.7 µg
Folate (DFE)
191 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Storage

  • Assemble up to a day ahead and refrigerate; bake from cold, adding 5 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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