Italy Gnocchi alla Romana (Roman-Style Semolina Dumplings)
Centuries before early European navigators returned from the New World bearing potatoes, Italian gnocchi (dumplings) were made with homegrown alternatives, among them a durum wheat flour known as semolina. Hailed by some Italians as “the original gnocchi,” gnocchi alla Romana is a classic Roman dish in which disk-shaped semolina dumplings are oven-baked to a custard-like consistency beneath a golden layer of Parmesan. These easy-to-prepare gnocchi pair nicely with spicy Italian meatballs.
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
40 minutes
Total Time
1 hour 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 cups (1.4 l) milk
- 8 Tbsp (120 g) unsalted butter, divided
- 3 egg yolks, lightly beaten
- Salt, to taste
Directions
- In a large pan over medium-high heat, heat milk, whisking from time to time, until it begins to steam.
- Gradually add semolina, whisking constantly to prevent lumps as milk thickens.
- Reduce heat to medium-low and continue to simmer for 10–15 minutes, stirring with a wooden spoon, until mixture becomes sticky and dough-like.
- Remove semolina from the heat.
- Add 4 tablespoons (60 g) of butter and stir until melted and thoroughly blended.
- Add 1 cup (100 g) of Parmesan and beaten egg yolks. Mix well until fully integrated.
- With a spatula, transfer semolina onto a buttered baking sheet and spread dough into a smooth, even layer about a half inch (1.25 cm) thick.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 450°F (230°C).
- Using a 3-inch (7.5-cm) round cookie cutter or glass, cut chilled semolina dough into circular disks.
- Grease a baking dish with butter and then, with a metal spatula, transfer semolina disks into dish, arranging in an overlapping pattern.
- Over low heat, melt remaining 4 tablespoons (60 g) of butter.
- Drizzle melted butter evenly over semolina disks and sprinkle with remaining one-fourth cup (60 g) of Parmesan.
- Bake for around 15 minutes, until tops are golden brown.
- Remove and serve while still hot, with extra grated cheese.
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