Gnocchi alla Romana

Roman-style semolina dumplings

March 19th 2017

A traditional Roman dish served at Easter. Light, fragrant, and tasty, this simple dish that is robust, flavourful.  Beautiful to look at with its distinct round-shaped gnocchi baked in the oven till brown & crispy. A welcomed favorite alternative to lasagne for Easter Sunday lunch.

Even though many people think gnocchi are traditionally always made with potatoes, they didn't actually arrive in Italy from the Americas until the 15th Century. Up to that point, gnocchi, or dumplings, were made with ancient grains, semolina being one of them. 

Ingredients

Method

SERVINGS: 6-8. PREP TIME: 15 MINS. COOK TIME: 30 MINS. 

1. In a saucepan bring milk, 40 g of butter, nutmeg and salt to a low simmer.

   
   

2. When butter is melted start slowly sprinkling in the semolina flour a little bit at a time, stirring the mixture with a whisk, clockwise. Continue adding until all the semolina is used and mixture starts to thicken. About 15 minutes from start to finish. 
   
   

3. Remove from heat and fold in egg yolks with a wooden spoon.
   
   

4. Keep blending gently and add in Parmigiano.

   
   

5. Line a large baking sheet 30cm x 40cm approx. with parchment paper.

   
   

6. Scoop mixture out of pan with a spatula onto parchment. Level and smooth to edges of pan to a 1.5 cm thickness and place in the fridge for 15-20 minutes or until cool and set.
   
   

7. Butter a 25 cm x 25 cm approx. baking dish.
   
   

8. Using a 5cm cookie cutter, cut out disks of gnocchi and place in baking dish, overlapping disks onto one another.

   
   

9. In a sauté pan melt remaining butter with the sage leaves and sauté till butter begins to brown.
   
   

10. Pour butter over gnocchi and sprinkle with grated Parmigiano and gruyere.
    
    

11. Place in a 400 degree F oven and bake for 10 minutes.
    
    

12. Turn oven to low broil and cook for an additional 10 minutes.
    
    

13. Take out of oven and serve immediately.
    
    

14. Happy Easter. But of course you can enjoy this dish all year round.