gnocchi alla romana recipe

Written ByJenny Smyth Posted on
gnocchi alla romana recipe
Jump to Recipe Jump to Video Print Recipe

The Best gnocchi alla romana recipe

I’ve always been fascinated by the rich culinary history of Italy, and one dish that has captured my heart is gnocchi alla romana. This traditional Roman recipe has been a staple in Italian cuisine for centuries, and its creamy, comforting goodness is a testament to the country’s love for hearty, home-cooked meals. As a busy mom, I’ve found that this recipe is perfect for family gatherings and everyday meals alike.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it a great option for weeknight dinners or special occasions. My kids adore helping me in the kitchen, and this recipe is always a hit with them.

There’s something about the pillowy soft gnocchi and the rich, savory sauce that just makes everyone happy. Plus, it’s surprisingly healthy – we’re talking whole wheat gnocchi, olive oil, and fresh vegetables – making it a guilt-free pleasure for all of us. In fact, my husband often jokes that our family should be called ‘the gnocchi clan’ because of how much we love this dish!

But seriously, it’s a staple in our house for good reason: it’s just that delicious. And the best part? It’s incredibly versatile – we love serving it with everything from simple green salads to more elaborate side dishes like roasted vegetables or garlic bread.

It really is the perfect comfort food for any occasion.

Gnocchi alla Romana

Gnocchi alla Romana

4.9 from 780 votes

Gnocchi alla Romana is a classic Roman dish made from semolina flour, milk, butter, and Parmesan cheese. The dough is cooked, spread into a disk, cut into rounds, and baked until golden and crisp.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Gnocchi

4 cups whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup semolina flour
1/2 cup unsalted butter, divided
1 cup freshly grated Parmesan cheese, divided
2 large egg yolks

For Topping

1/4 cup unsalted butter, melted
1/2 cup freshly grated Parmesan cheese

👨‍🍳Directions

1In a large saucepan over medium heat, combine the milk, salt, and nutmeg.
2Heat until the milk is steaming and small bubbles form around the edges, about 5 minutes, but do not let it boil.
3Reduce the heat to low and slowly pour in the semolina flour while whisking constantly to prevent lumps.
4Continue to cook, stirring with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, about 5 to 7 minutes.
5Remove the pan from the heat and stir in 1/4 cup of the butter and 1/2 cup of the Parmesan cheese until fully melted and incorporated.
6Let the mixture cool for 2 minutes, then stir in the egg yolks one at a time until the dough is smooth and glossy.
7Lightly grease a baking sheet or large platter with a little butter.
8Spread the semolina dough onto the prepared surface into an even 1/2-inch thick rectangle using a spatula.
9Refrigerate until firm, at least 30 minutes or up to 2 hours.
10Preheat the oven to 400°F (200°C).
11Grease a 9×13-inch baking dish with the remaining 1/4 cup of butter.
12Once the dough is firm, use a 2-inch round cookie cutter to cut out circles.
13Arrange the circles in the prepared baking dish, overlapping them slightly.
14Brush the tops of the gnocchi with the melted butter and sprinkle with the remaining 1/2 cup of Parmesan cheese.
15Bake until the tops are golden brown and the edges are crispy, about 20 to 25 minutes.
16Let cool for 5 minutes before serving.

🔧Equipment

Large saucepan
Wooden spoon
Baking sheet or large platter
2-inch round cookie cutter or glass
9×13-inch baking dish
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 155mg🧂Sodium: 820mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a richer flavor, use freshly grated nutmeg. The gnocchi can be assembled a day ahead and refrigerated; add 5 minutes to the baking time if baking from cold.

Watch Video Of How Gnocchi alla Romana Works

One of my favorite things about this recipe is how well it freezes – just toss those leftovers in an ice cube tray and voilà! You’ll have perfectly portioned individual servings whenever you need them.

Another great idea is to serve this dish at your next family gathering or potluck; everyone will love the comforting flavors and pillowy texture of these little dumplings. Trust me when I say that your guests will be begging for seconds (and maybe even thirds).

❓ Frequently Asked Questions About Gnocchi alla Romana

Q: What is gnocchi alla romana?

Gnocchi alla romana is a traditional Italian dish originating from Rome, made with soft potato dumplings (gnocchi) tossed in a rich and creamy sauce made with Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper.

Q: What kind of potatoes are best for making gnocchi?

For making gnocchi alla romana, you’ll want to use high-starch potatoes like Russet or Idaho. These varieties will yield a lighter texture and help your gnocchi hold their shape better.

Q: Can I substitute the guanciale with bacon?

While you can use bacon as a substitute for guanciale in a pinch, keep in mind that it will change the flavor profile of the dish slightly. Guanciale has a more delicate, unsmoked flavor that pairs beautifully with the Pecorino Romano cheese and black pepper.

Q: How do I store leftover gnocchi alla romana?

You can store leftover gnocchi alla romana in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, be sure to add some extra Pecorino Romano cheese to restore its creaminess.

Q: Can I make gnocchi alla romana ahead of time?

You can make the dough ahead of time and store it in an airtight container in the refrigerator overnight or freeze it for up to 2 months. Then simply thaw and cook as instructed.

Similar Posts