Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi alla Romana, also known as Semolina Gnocchi, is an ideal dish when you need Italian comfort food. When hearing the word “gnocchi”, most of us will automatically think of the small pillows of potato dough. However, there are many types of gnocchi and I love them all. Gnocchi alla Romana, meaning “gnocchi in the Roman manner”, is an easy dish to make. They are crispy and golden on the outside and tender on the inside. So good!

overhead shot of baked gnocchi, sitting on a blue and white striped cloth, with a serving spoon on the side.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
More delicious recipes for you to try:
Gnocchi Alla Romana (Semolina Gnocchi)

Why we love this recipe:

This is a versatile dish; serve it as a starter, either as it is or with some Roasted Cherry Tomatoes. Alternatively, serve as a side dish with our Mediterranean Beef Stew, to absorb the delicious flavours.

They are perfect to make when entertaining. For a start, you can make a small or large quantity. However, the great advantage is that you can prepare the gnocchi in advance. Just put them into the oven shortly before you’re ready to serve. Be assured, they are always popular, much like my Stuffed Pasta Shells.

Unlike potato gnocchi, these are baked, not boiled. This hands-free cooking process leaves you to get on with preparing other elements of your meal.

The Semolina Gnocchi bake to golden, crispy, cheesy deliciousness – it is pure Italian comfort food.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Milk – use either full cream or low-fat milk.

Coarse kitchen salt – sometimes known as kosher salt. Do not use iodised salt or table salt as it is stronger than the coarse salt.

Ground nutmeg – adds a gentle spice note to the gnocchi. Where possible, use freshly ground nutmeg for the best flavour.

Semolina – semolina flour is finely ground, made from durum wheat. It is a bit coarser than regular flour and is slightly more golden in colour. It is not gluten-free.

Egg - I use a large, free-range egg.

Parmesan cheese – for the best flavour, use good quality Parmesan, freshly grated. I use Grana Padano, it is cheaper than Parmigiano Reggiano but has great flavour.

Butter – I use lightly salted butter.

Step by step instructions:

The first four steps to make this recipe in a collage - the semolina in a saucepan, stirring the semolina, spreading in a baking tray and cutting out the cooled gnocchi.

To begin, in a medium saucepan, over medium-low heat, bring milk, salt and nutmeg to a boil. Reduce the heat and very gradually add the semolina. Whisk constantly to avoid the semolina forming lumps.
As the mixture becomes too thick to use the whisk, switch to a wooden spoon and continue cooking, uncovered, stirring frequently, for about 10 minutes or until the mixture becomes very thick and begins to pull away from the sides of the pan. Remove from heat. Meanwhile, combine the beaten egg and 1 cup of grated Parmesan cheese. Add to the semolina mixture and stir well.
Spread the mixture onto an oiled Swiss roll pan or baking tray until it is 5mm (¼”) thick. Refrigerate about 30-60 minutes, or until the semolina is firm.
Cut 5cm (2”) circles using a cookie cutter.
Arrange the dough, overlapping, in a greased, oven-proof dish.
Pour over melted butter and sprinkle with additional Parmesan cheese.
Bake 15-20 minutes or until the top is crisp and golden.
Serve and enjoy!

The final four steps to making this recipe in a photo collage - the pieces of gnocchi in the baking dish, covered with melted butter, the baked dish and serving the dish.

Tips for success and FAQs:

To prevent lumps, add the semolina to the milk slowly and steadily, whisking constantly to combine.

After you have whisked the semolina into the milk, it will thicken. You will need to change to a wooden spoon. Stir constantly to avoid lumps forming and cook until the mixture is very thick and dense and pulling away from the side of the pan.

When we think of gnocchi, we mostly think of little Italian dumplings which are made from potato and flour. However, there are other types; some are made from ricotta and others, such as Gnocchi alla Romana, made from semolina. As well, there are variations in all types.

Can the Gnocchi alla Romana (Semolina Gnocchi) be made in advance?

Yes, they certainly can. When entertaining, it is a great help as you can make this dish a day in advance, cover with cling wrap and keep in the refrigerator. It may take a few minutes longer to become golden and crispy as it will be cold from the refrigerator.

How can I use the leftover semolina flour?

Use it to coat chicken and fish for a crispy exterior or make pasta.

A spoon scooping up some baked gnocchi from the dish.

More delicious recipes for you to try:

If you are fans of Italian and Mediterranean food like we are, be sure to try some more of our favourites:

If you’re keen to replicate the flavours of Italy in your kitchen, please give these tender, cheesy, Gnocchi alla Romana a try. They are not difficult to make and emerge from the oven gloriously crispy and golden with a soft, cheesy texture beneath. You will love them.

Please let me know in the comments below if you do.

Enjoy!
Alex xx

This post was originally published in March 2019. It has been updated with new photos and more information. The recipe remains the same.

This recipe has been adapted from a recipe in the original Australian Women’s Weekly Italian Cooking Class Cookbook.