• Pasta Grammar

Gnocchi alla Romana | Authentic Italian Recipe

Gnocchi alla Romana is a potato-free version of the classic Italian dumpling. It's quite different from gnocchi di patate, but easy to make and very delicious!


gnocchi-alla-romana-ricetta-recipe-italian-roman-potato-no-free-italy-dish
Gnocchi alla Romana | Authentic Italian Gnocchi Recipe

Watch the Pasta Grammar video where we make this recipe here:




Serves 2.


For this recipe, you will need:

- 1 cup (250ml) milk

- 2 tbsp (28g) unsalted butter

- Grated nutmeg

- Salt

- 1/2 cup (60g) semolina flour

- 1 egg yolk

- Grated Parmigiano-Reggiano cheese to taste

- Grated pecorino Romano cheese for topping



Pour the milk into a small saucepan and add half the butter. Heat over medium temperature, stirring frequently with a whisk. Season with a sprinkle of nutmeg and a large pinch of salt. When the butter has melted completely, gradually add the flour while whisking constantly. Stir thoroughly to avoid any clumps.



Switch to a wooden spoon and continue to stir for 2-3 minutes or until the mixture thickens into a solid dough, similar to the consistency of a thick polenta. Take the saucepan off the heat, and stir in the egg yolk and grated Parmigiano to taste (we used about 25g).



Transfer the dough onto a large piece of parchment paper. Use the paper to roll the dough into a thick sausage shape. Press it firmly to make a compact form without large gaps.



Keeping the sausage wrapped in the paper, allow it to cool for 10-15 minutes. Meanwhile, preheat an oven to 355 degrees F (180 C).


Carefully unwrap the dough and slice it into discs, each about a pinky finger's width. Arrange them flat in the bottom of a bakeware dish. Melt the remaining butter in a microwave or on the stovetop and drizzle this over the gnocchi. Finish by topping them with a generous grating of pecorino cheese.



Bake for 20-25 minutes, or until the cheese becomes crispy. Serve immediately.


Buon appetito!



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