Gnocchi alla Romana
Delicious tender oven baked semolina Gnocchi
Origins of gnocchi alla romana
The origins of this dish aren't certain. They're called Roman-style gnocchi, implying the dish comes from Rome — but some say the name is actually a misspelling of "alla romena," meaning from Romania. Most people agree that the abundance of rich ingredients here — egg yolks, milk, butter, and parmesan — is typical of northern Italy. Some even pinpoint it to the Piedmont region, where all these products are popular in cooking.Tips for gnocchi alla romana
- Stir the semolina and milk for a decent amount of time — at least 10 minutes. This lets most of the liquid evaporate and gives you a creamier gnocchi.
- Whisk in the egg yolks at the very last stage, once the batter has rested a bit (about 1 minute). This gives the dumplings their flexibility and that vibrant yellowish color.
- Resting time is essential — it's the only way the gnocchi will stay firm during baking. Give them at least 1 hour in the fridge (they can also sit overnight).
Method
- 1
Making the batter· 15 minutes
Set a large saucepan over high heat, pour in the milk, cook 2 minutes and sprinkle the semolina in a steady stream, whisk until dissolved in the milk and add the salt. After a few minutes the batter will thicken, reduce heat to medium-low, switch into a wooden spoon and mix for about 10 more minutes, until the batter is pulling away from the sides of the pan easily. Remove from heat.
- 2
finishing the batter· 5 minutes
Add the batter and mix until incorporated in the dough, add the parmesan and mix again until the dough is smooth. Let the batter rest for 1 minute and mix in the egg yolks until fully incorporated in the mixture.
- 3
cooling the batter· 1 hour
Set a large baking pan with parchment paper. Spread the batter evenly on the baking pan about 1/2-inch-thick, I use a dough scraper, it makes the batter easier to control. Cover with a plastic wrap and place in the fridge for a minimum of 1 hour and up to 24 hours.
- 4
shaping and baking· 5 minutes
Preheat the oven to 225°c/450°F and grease a large baking pan Take the dough out of the fridge and cut out round shapes using a cookie cutter or regular glass. Place the round gnocchi in the baking pan in 3 lines while each gnocchi is covering half of the dumpling beneath it. don’t throw away the leftovers, make out of them a great gnocchi salad or use it as a snack. Sprinkle olive oil and parmesan on top of the dumplings and bake for 15-18 minutes until reaching a nice golden color.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
More recipes by Jaron →
