Gnocchi alla Romana



People from Rome say: Thursday gnocchi, Friday fish and Saturday tripe! Gnocchi are an ancient first course, prepared with the most varied types of flour. They can be found in different shapes in many world cuisines. As Roman tradition dictates, these represent the classic Thursday dish, probably placed in the middle of the week to compensate for the lightness of the next day's meal... an arcane custom that is still observed today by the most nostalgic of Roman citizens. Today we have chosen a typical recipe from Lazio: gnocchi alla romana! Succulent semolina discs characterized by a golden crust, made fragrant by the addition of butter and pecorino cheese! Of course, in Rome, the right day to prepare them is Thursday, but once you try them, you will fall so in love with them that every day will be the right day to bring these gnocchi alla romana to the table! The secret? Serve them smoking hot to find out!

Ingredients for about 40 pieces
Semolina 2 cups (250 g)
Whole milk 4 ¼ cups (1 l)
Butter 7 tbsp (100 g)
Egg yolks 2
Parmigiano Reggiano DOP cheese 3 ½ oz (100 g) - grated
Pecorino cheese 1 ½ oz (40 g)
Fine salt 1 tsp (7 g)
Nutmeg to taste

How to prepare Gnocchi alla Romana

To prepare gnocchi alla romana, place the milk in a pan over the heat, and add a knob of butter (about 2 tbsp (30 g) of the total amount), salt 2, and a pinch of nutmeg 2; as soon as the milk starts to boil, whisk in the semolina 3, stirring vigorously to prevent the formation of lumps.

Cook the mixture over low heat for a few minutes, until it has thickened 4; remove the pan from the heat and add the two yolks 5 to the mixture, stirring this time with a wooden spoon 6.

Add the Parmesan cheese 7 and stir again 8. Now pour half of the dough, still hot, on a sheet of baking paper 9.

and using your hands, give it a cylindrical shape 10. To avoid scalding your hands, first put them under cold running water. Once you have obtained a uniform cylinder, wrap it in baking paper 11. Do the same with the other half of the dough you had put aside. Place the two rolls 12 in the refrigerator for about twenty minutes.

Once cooled, you will have a compact dough that you can easily slice with a knife 13. To make cutting easier, we recommend wetting the blade with water. Once you have obtained about 40 pieces, place them on a previously buttered baking tray 14 and sprinkle them with melted, not hot, butter (about 5 tbsp) (70 g) 15.

Sprinkle the surface with Pecorino Romano 16 and bake in a static preheated oven at 400° F (200° C) for 20-25 minutes (if you use a convection oven, 350° F, 180° C, for 15 minutes). Now turn on the grill and gratin the top for 4-5 minutes. Once ready 17 serve your gnocchi alla romana hot 18!


Store the gnocchi in a sealed container in the refrigerator for up to 2 days.
You can also freeze the gnocchi, sprinkled with cheese and butter flakes instead of melted butter and place them directly in the oven without thawing them.


To enhance the flavor, add a few sage leaves between the gnocchi!

Interesting fact

Despite the obvious reference to their origin in their name, Gnocchi alla romana, it seems there are different opinions regarding the origin of this dish, which to many would seem to be from Piedmont, especially due to the abundant use of butter.