Gnocchi alla Romana (Baked Semolina Cheese Rounds)
Quick answer
Gnocchi alla Romana is made by cooking semolina into hot milk until the mixture thickens into a stiff, smooth dough, then enriching it with butter, egg yolks, and Parmigi...
What makes this special
- Semolina dough enriched with egg yolks and Parmesan is cut into rounds and baked.
- Semolina poured slowly into hot milk prevents lumps for a smooth dough
- Residual heat from the pan sets the egg yolks, adding golden color and richness
Key ingredients
Core cooking flow
- 1 Combine 500 ml milk, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 20 g butter in a saucepan.
- 2 Lower the heat and pour in 150 g semolina in a thin, steady stream.
- 3 Switch to a spatula and cook over low heat for 4 to 5 minutes, stirring firmly.
Gnocchi alla Romana is made by cooking semolina into hot milk until the mixture thickens into a stiff, smooth dough, then enriching it with butter, egg yolks, and Parmigiano-Reggiano before spreading it flat to cool and firm up. The milk is brought to heat with salt, nutmeg, and half the butter, and the semolina is trickled in slowly while whisking without pause to prevent lumps from forming. Removing the pan from the heat before folding in the yolks and cheese ensures the residual warmth binds everything together without scrambling the eggs, contributing a rich golden color and a deeper, more savory character to the dough. Once the slab has cooled completely and set firm, a round cutter stamps out discs that are overlapped in a buttered baking dish, topped generously with the remaining butter and cheese, then slid into a 200-degree oven. Finishing under the broiler for the last few minutes drives the surface to a crackling, golden crust while leaving the center tender and creamy. Unlike fresh pasta or potato gnocchi, the semolina slab can be prepared a day in advance and refrigerated, making this an excellent option when cooking for guests.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Combine 500 ml milk, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 20 g butter in a saucepan.
Heat over medium heat until steam rises and the edges just begin to tremble, without letting the milk boil hard.
- 2Step
Lower the heat and pour in 150 g semolina in a thin, steady stream.
Whisk without stopping for about 1 minute, scraping the bottom and corners so the grains hydrate evenly and do not clump.
- 3Control
Switch to a spatula and cook over low heat for 4 to 5 minutes, stirring firmly.
Turn off the heat when the dough pulls from the sides of the pan and gathers into a thick, smooth mass.
- 4Prep
Off the heat, mix in the egg yolks and part of the 80 g Parmigiano Reggiano while the dough is still hot.
Stir quickly and evenly so the residual heat enriches the dough without scrambling the yolks.
- 5Prep
Spread the dough on a tray to an even 1.5 cm thickness and smooth the surface.
Let it cool completely until firm, because warm dough tears and gives rough edges when cut into rounds.
- 6Heat
Overlap the rounds in a buttered baking dish and top with the remaining butter and Parmigiano Reggiano.
Bake at 200C for 15 minutes, then broil for about 3 minutes until the surface is golden and crisp.
After the steps
Pick a recipe that fits this dish.
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