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Gnocchi alla Romana

Gnocchi alla Romana

Learn to make the basic Gnocchi alla Romana made with semolina and authentic Parmigiano.

shutterstock_261140996Shutterstock: Teubner

Gnocchi alla romana is a typical dish of the culinary tradition of Rome, but despite the name, the origin of this dish is Northern Italy. It seems that the region of Piedmont gave birth to this delicious recipe that is easy to make. The ingredients must be of the highest quality: true Parmigiano, and organic, fresh eggs and milk. This is a basic recipe that you can modify to your liking. But remember, less is more in the kitchen, especially when it comes to Italian cuisine. So, don’t choose too elaborate seasonings. Buon appetito!

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  • Author: Veronica Lavenia
  • Yield: 2 servings 1x


  • 75 g 3 oz butter
  • 500 ml 17 oz organic milk
  • nutmeg to taste
  • salt and pepper to taste
  • 200 g 7 oz semolina
  • 2 large organic eggs
  • 75 g 3 oz Parmigiano
  • a sprig of sage


  1. In a saucepan, boil the milk with half the butter, a pinch of nutmeg, salt and pepper.
  2. Pour in the semolina, stirring and continue cooking over low heat for five minutes. Remove the saucepan from the heat and pour the semolina in a bowl. When cool, add the yolks and Parmigiano.
  3. Place the dough on a work surface, roll out with a rolling pin. With a pastry rings, formed of circular shape with a thickness of at least two centimeters.
  4. Grease a baking dish, spread the semolina circles, add a pinch of salt and some butter. Bake at 180° C (350°F/Gas 4) for a few minutes.
  5. Serve the gnocchi with some sage leaves (washed) and grated Parmigiano.
  • Category: Primi
  • Cuisine: Italian


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