Delicious baked dumplings called gnocchi alla Romana are created with semolina flour, milk, butter, and Parmesan. I feel like I’ve had a decent lot of Italian food, and I’ve gone to Rome, but I didn’t learn about these essentially unknown semolina gnocchi until much later in life. This would make a fantastic side dish, but it can also be served as an appetizer or entrée when combined with your preferred spaghetti sauce.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 16 gnocchi |
Ingredients
- 3 cups milk
- 1 teaspoon kosher salt, or to taste
- 1 ¼ cups semolina flour
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 3 tablespoons cold unsalted butter, cut into small cubes
- 3 tablespoons unsalted butter, melted
- 1 pinch cayenne pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover
Instructions
- Line a rimmed baking sheet pan with plastic wrap.
- Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
- Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
- Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
- Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
- Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown, about 25 minutes.
- I used a 2 3/4-inch cutter but use whatever size you have that’s close.
- To get 1 cup grated Parmigiano-Reggiano, grate a 1 3/4-ounce piece on a Microplane grater.
Reviews
We liked it, although I don’t know how you can stir that stuff for 7 minutes! It went from a liquid/slurry to hardened concrete in a minute and a half flat! I will certainly try it again.
I skipped allowing it set and immediately placed it in a piping bag and piped onto a tray lined with parchment paper. I used goat milk, added a pinch of cayenne and freshly grated nutmeg. It was a hit over the xmas holidays and I’m making it again!
I liked the idea of this dish but it didn’t turn out as I had hoped. I think my dough cooked too fast on the stove top and I think I need to add a little more water next time. They turned out dense and patsy rather than soft and creamy on the inside and crisp on the outside. My husband enjoyed it the kids were indifferent and happy to have a vehicle for my sauce. I will try it again and see if I can tune what I did wrong.
I often make these with sliced polenta when I’m pressed for time. The kind that comes in a roll. Also very good.
Made this for our Italian Christmas dinner. It was a hit all around. The only change I’d make is to reduce the salt. The parmesan gives it enough salty flavor.