Learn how to make the traditional Italian dish, Gnocchi alla Romana, with this easy-to-follow recipe. These soft and tender semolina gnocchi are baked until golden and served with a generous sprinkle of grated Parmesan cheese. Perfect for a comforting weeknight meal or any special occasion.
Ingredients
- 4 cups whole milk
- 1 cup semolina flour
- 1/2 cup grated Parmesan cheese
- 2 large egg yolks
- 1/4 cup unsalted butter
- Salt and pepper, to taste
- Extra grated Parmesan cheese, for serving
Directions
- In a large saucepan, bring the milk to a simmer over medium heat.
- Gradually whisk in the semolina flour, stirring constantly to avoid lumps.
- Continue cooking and stirring until the mixture thickens and pulls away from the sides of the pan, about 10 minutes.
- Remove the pan from the heat and stir in the grated Parmesan cheese, egg yolks, and butter.
- Season with salt and pepper to taste.
- Spread the mixture evenly onto a parchment-lined baking sheet, about 1/2-inch thick.
- Smooth the top with a spatula and let it cool completely, about 20 minutes.
- Preheat the oven to 400°F (200°C).
- Using a round cookie cutter or a glass, cut out circles from the cooled semolina mixture.
- Arrange the circles in a single layer in a greased baking dish.
- Sprinkle with extra grated Parmesan cheese.
- Bake for 20-25 minutes, or until the gnocchi are golden and crisp on top.
- Serve hot, sprinkled with more grated Parmesan cheese.
