How to make Gnocchi alla Romana, completely from scratch

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is a dairy-free alternative.

Weigh out 250 grams of semolina flour.

Pour 1 liter of milk into a large pan and bring it to a boil.

Add 1/3 of the butter and salt to the milk while it warms up.

Gradually add the semolina flour to the milk in a steady stream while whisking to avoid lumps.

Once thickened, switch from whisking to using a wooden spoon to mix.

Turn off the heat and quickly stir in the egg yolks until fully incorporated.

Add all the parmesan cheese and mix until it melts into the paste.

Divide the mixture into two and form rough cylinders using parchment paper.

Roll the parchment paper around the cylinders and refrigerate for about 20-30 minutes until set.

Prepare a baking dish by liberally coating it with another 1/3 of butter.

Preheat the oven to 395°F, setting it to roast mode for top heat.

Remove the chilled gnocchi paste from the fridge and cut it into discs.

Arrange the discs in the prepared baking dish, overlapping slightly.

Sprinkle additional parmesan cheese on top and drizzle with olive oil.

Bake in the preheated oven until golden and bubbly, about 20-25 minutes.

Let rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens