Roman-Style Gnocchi - Gnocchi alla Romana Recipe - Baked Semolina Dumplings

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.

Pour 2 cups of milk into a saucepan and add 1 teaspoon of salt.

Heat the milk on medium-high until bubbles start to break the surface, but do not let it simmer.

Whisk in 1 cup of semolina in a steady stream until it thickens quickly.

Switch to a wooden spoon and reduce heat to medium-low; cook while stirring for about 7 to 10 minutes.

Remove from heat and stir in 4 tablespoons of cold butter, 1 cup of freshly grated Parmesan cheese, and 2 egg yolks until combined.

Transfer the mixture into a quarter sheet pan lined with plastic wrap and spread it out evenly.

Cover with another piece of plastic wrap and press down gently; chill in the fridge for about 30 minutes until firm.

Butter a baking dish (a round French gratin dish is used).

After 30 minutes, remove the semolina mixture from the fridge and unwrap it.

Cut out round shapes using a biscuit cutter or cut into squares if preferred; do not discard trimmings.

Wet your fingers and palms to combine the trimmings into a dough, then flatten and cut out additional shapes.

Place the cut gnocchi into the buttered baking dish, overlapping slightly.

Drizzle melted butter generously over the gnocchi and brush it on.

Sprinkle with more freshly grated Parmesan cheese.

Transfer the dish to a preheated oven at 425 degrees Fahrenheit and bake for about 25 minutes until browned and crispy.

Check for crispiness by tapping the edges with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens