Unsure what to cook for dinner tonight? Here is a scrumptious Italian recipe for you. Soft, delicate and cheesy semolina gnocchi alla Romana served with an artichoke and crispy bacon sauce.
I know what you’re making for dinner tonight. Or sometime this weekend… Or as soon as you have a little bit of time to bake this mouthwatering, easy and very Italian dish.
Today’s recipe is not for your traditional gnocchi, made with a mixture of mashed potatoes and flour and cooked just like pasta in boiling water. Not these! 
Gnocchi alla Romana are just as tender and as delicate. But they are made with semolina flour, milk, egg yolks, a touch of nutmeg and lots of cheese. And they are baked with butter and MORE cheese, until golden and bubbly.
Gnocchi alla Romana are perfect for any occasion. Fancy enough for a special dinner. Easy and comforting enough for a weeknight family meal.
It’s traditionally an Italian primo piatto (just like pasta, risotto or soup) that you can serve before a light meat or fish entree’ (secondo piatto). But it’s also filling enough to serve as a main dish, maybe next to a big salad.
You can serve the gnocchi by themselves, with a little extra cheese on top. Or covered with your favorite sauce.
Today’s sauce is a combination of savory and wholesome artichoke hearts, together with crispy bacon pieces. A necessary touch of indulgence. Easy and delicious.
Wait for the first bite to hit your tastebuds and I’m sure this will be your favorite sauce too.
Buon Appetito :)
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Gnocchi alla Romana with Bacon and Artichokes
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy-edged semolina gnocchi, baked to perfection, then topped with a savory bacon and artichoke ragu. Pure comfort food!
Ingredients
- 4 cups (950 ml) milk
- 1 1/2 cups (270 g) semolina flour
- 1/2 teaspoon nutmeg
- 2 egg yolks
- 1 cup (80 g) freshly grated Parmesan cheese
- 1 cup (100 g) shredded cave-aged Gruyere cheese
- 2 tablespoons unsalted butter
- 3 slices (3.5 oz, 100 g) bacon
- 8 oz (225 g) artichoke hearts
- 2 tablespoons white wine
- 2 tablespoons olive oil
- salt
Instructions
- In a large saucepan, bring the milk to a light boil over medium heat.
- Add the semolina flour to the milk, whisking constantly to avoid lumps.
- Add about one teaspoon of salt and nutmeg.
- Cook over low-medium heat, mixing continuously and scraping the semolina from the pan sides and bottom, for about 5 minutes, until thickened.
- Remove from heat and stir in the egg yolks, 1 cup Gruyere cheese, and 1/2 cup Parmesan cheese.
- Line an 11×15 inch (28×38 cm) baking sheet with parchment paper.
- Pour the mixture onto the prepared baking sheet and spread to 1/4 inch thickness.
- Cover with plastic wrap and chill for at least one hour.
- Preheat oven to 450°F (230°C).
- Butter a 12-inch (30 cm) round tart pan or similar oven-safe dish.
- Cut the semolina mixture into rounds using a cookie cutter or round glass.
- Place any leftover mixture in the bottom of the dish.
- Arrange the semolina rounds on top.
- Sprinkle with remaining Parmesan cheese and butter slivers.
- Bake for 20 minutes, or until golden brown.
- In a large skillet, sauté the bacon pieces.
- Add the artichoke hearts (thawed if frozen) and sauté.
- Add white wine and cook until tender.
- Season with salt to taste and add Parmesan cheese and olive oil, if desired.
- Serve the sauce over the baked gnocchi.
Notes
- For extra crispy edges, bake the gnocchi on a parchment-lined baking sheet before transferring to the tart pan.
- To make this dish vegetarian, substitute the bacon with sautéed mushrooms or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
Can I use frozen artichoke hearts instead of fresh for the sauce?
Yes, you can use frozen artichoke hearts; just make sure to thaw and drain them well before adding them to the sauce.
What type of cheese works best in the gnocchi alla Romana?
A combination of grated Parmesan and mozzarella cheese works best to achieve a creamy texture and a nice golden crust when baked.
How do I ensure the semolina gnocchi holds its shape before baking?
Make sure to allow the semolina mixture to cool sufficiently before spreading it out, and cut the gnocchi into even shapes to ensure they bake uniformly.
What is the nutritional info