Gnocchi alla Romana
Updated: Mar 13
This weekend, Vincenzo made a special type of gnocchi that is historically from Rome. I've been curious about this recipe for a while and was so excited when he made it for me this weekend. I captured the process in a video for our YouTube channel here as well.
The gnocchi is made from semolina flour, milk (we used almond milk), eggs, nutmeg, and cheese. The process of making these special gnocchi is not too complicated and it's a great addition as a classic Italian recipe. I especially like how these gnocchi get their crispy, cheesy edges after baking in the oven (with a little extra time at the end under the broiler). In addition, I also love the fragrant sage that is tucked in between each gnocchi as it bakes.
We enjoyed eating these as is and as a nice combination, with Vincenzo's mom's Bolognese sauce and it's delicious either way. However, my preference was to eat them along with the meat sauce...it was a delicious combination.
Enjoy making this one!
Gnocchi alla Romana
Chef Vincenzo Giangiordano
3/4 cup + 1 Tablespoon (125 gm) semolina flour
1 tsp. (5 gm) salt
½ cup (50 gm) grated parmesan cheese
18 ounces (500 ml) whole milk
1 egg yolk
1 Tablespoon butter
1/8 tsp. nutmeg
To finish the dish:
3 Tablespoons butter (melted)
1/3 cup grated pecorino or parmesan cheese
8-10 fresh sage leaves (optional)
Preheat the oven to 400 degrees
· Start by placing the milk, butter, salt and nutmeg in a heavy saucepan over high heat, stirring often.
· Watch to see when it starts to come to a boil, immediately turn down to low heat and add the semolina flour – stir constantly using a whisk for 2 minutes.
· Take off the heat and add the egg yolk and parmesan cheese. Stir until well incorporated.
· Pour out the mixture onto a large sheet of parchment paper. Using the paper to guide you, form the dough into a round log (around 10-12 inches long). Cover the log completely with the parchment paper and twist the ends tight.
· Place on a sheet pan and put into the refrigerator to cool for 20-30 minutes.
· Take out of the refrigerator, remove the parchment paper and place on a cutting board. Cut the dough into 18-20 gnocchi discs that are about ½ inch thick.
· Spray a baking dish (10X12 or 9x9) well with spray oil or coat with butter.
· Place the gnocchi into the dish, overlapping a bit if needed.
· Pour 3 Tablespoons of melted butter over the top of the gnocchi.
· Sprinkle the pecorino cheese over the top.
· Tuck in the fresh sage leaves between the gnocchi.
· Bake for 20-25 minutes.
· Place the baking dish under the broiler for the last 5 minutes to get the cheese crispy and brown.
· Serve with extra cheese and a drizzle of extra virgin olive oil.
This is also delicious served along with a meat sauce such as Bolognese sauce.