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A Guide to Making Italian Gnocchi alla Romana

Italian gnocchi, particularly the pillowy Gnocchi alla Romana, are a beloved comfort dish originating from Rome. Unlike potato gnocchi, these are made with semolina flour, creating a unique, custard-like texture when baked. Here’s a simple yet authentic recipe to master them.

Start by bringing 4 cups of whole milk and a pinch of salt to a gentle boil in a saucepan. Reduce heat to low, then slowly whisk in 1 cup of semolina flour continuously until thickened into a thick paste (about 5 minutes). Remove from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese until melted. Let the mixture cool slightly, then beat in 2 eggs one at a time.

Spread the semolina mixture onto a greased baking sheet, about 1/2 inch thick, and refrigerate for 2 hours until firm. Cut into circles or squares using a cookie cutter or knife. Arrange the gnocchi in a baking dish, top with more Parmesan and a drizzle of olive oil, and bake at 375°F (190°C) for 20-25 minutes until golden.

Serve with a classic tomato sauce, browned butter and sage, or simply with extra cheese and black pepper. For variation, try adding herbs like rosemary to the semolina mix or substituting some semolina with cornmeal for a crunchier texture. These gnocchi are versatile, satisfying, and a delightful taste of Italy’s culinary tradition.