Name: Gnocchi alla romana
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: Italian, Rome / Lazio
Ingredients: 1 L whole milk; 250 g fine semolina; 100 g unsalted butter, divided between the semolina and the gratin; 80 g Parmigiano Reggiano, finely grated, divided; 2 large egg yolks; 2 g fine sea salt; 1 g freshly grated nutmeg

Gnocchi alla romana: wide hero view of overlapping baked semolina discs in an oval gratin dish with a deeply golden cheese crust and scattered sage leaves

Prep25 minutes

Cook35 minutes

Total1 h 30 min

Yield4 servings

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The dish

About Gnocchi alla romana

Gnocchi alla romana are entirely different from potato gnocchi. Turismo Roma gives the Roman formula as milk, semolina, butter, grated Parmesan, egg yolks, nutmeg and salt, with the cooked semolina spread into a thin layer, cooled, cut into rounds and baked.

The key texture is established in the saucepan. Semolina must be whisked into hot milk and cooked until very thick; an undercooked mixture spreads, while a properly cooked one leaves the pan in a cohesive mass and sets firmly enough to cut.

Egg yolks and Parmesan are mixed in after the pan leaves the heat. This keeps the yolks from scrambling while the residual heat melts the cheese into the grain.

The cooled slab is cut into overlapping rounds. Butter and Parmesan on the exposed surfaces create the characteristic browned gratin while the centres remain soft and almost custardy.

The dish is best served immediately after the final grill or broil, when the top is crisp at the edges but the interior discs are still creamy.

Technique

Three things that matter

Cook the semolina until it pulls together. A loose porridge will never cut into neat Roman-style rounds.
Keep the slab about 1 cm thick. Even thickness gives the discs the same soft centre and prevents thin pieces from drying.
Brown the top, not the interior. The gratin should colour quickly after the discs are already heated through.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Semolina base

1 Lwhole milk
250 gfine semolina
100 gunsalted butterdivided between the semolina and the gratin
80 gParmigiano Reggianofinely grated, divided
2large egg yolks
2 gfine sea salt
1 gfreshly grated nutmeg

Step by step

Method

Cook the semolina

Heat the seasoned milk. Bring the milk to a gentle boil with 25 g butter, salt and nutmeg. Reduce to a steady simmer before adding semolina.
The milk should be hot but not violently foaming when the semolina enters.
Whisk in the semolina. Pour in the semolina in a thin rain while whisking continuously. Cook 5–7 minutes, switching to a wooden spoon as it thickens.
The mixture should pull from the sides and hold a deep furrow when the spoon passes through.
Enrich off the heat. Remove from the heat. Stir in 35 g butter, the egg yolks and 60 g Parmesan until completely smooth.
No streaks of yolk should remain and the mixture should still be firm enough to mound.

Set and cut the discs

Spread to an even slab. Transfer immediately to the prepared tray and smooth to about 1 cm thick using a wet spatula.
The thickness should be uniform from centre to edge.
Cool until firm. Let stand about 30 minutes, until the surface is cool and the slab can be lifted without deforming.
A cutter should leave a clean edge rather than dragging soft semolina.
Cut and overlap. Cut 4 cm rounds. Arrange them in a buttered baking dish in overlapping rows; smaller offcuts can be tucked underneath rather than discarded.
Most of each round should remain visible so the top can brown.

Gratinate and serve

Butter and cheese the surface. Melt the remaining 40 g butter and brush or spoon it over the discs. Sprinkle with the remaining 20 g Parmesan.
The exposed tops should be lightly but evenly coated.
Bake and brown. Bake at 200 °C for about 15 minutes, then grill or broil for 4–5 minutes until deeply golden.
Look for crisp brown rims and bubbling butter without blackened cheese.
Serve hot. Rest 3–5 minutes, then spoon portions directly from the baking dish.
The discs should hold their shape while remaining tender inside.

Practical guidance

Semolina choice

Use fine wheat semolina rather than coarse polenta-style meal; the smoother grind gives the expected tender interior.

Cutting waste

Traditional-looking rounds create offcuts. Layer the scraps underneath the visible discs so nothing is wasted.

Make-ahead

The semolina slab can be cooked, chilled and cut several hours ahead; assemble and gratinate shortly before eating.

Cheese

Parmigiano Reggiano is the cleanest reference point. Pecorino can make the dish sharper and saltier, so use it only as a deliberate variation.

Troubleshooting

The slab will not set. The semolina was not cooked long enough or the layer is too thick. Return loose mixture to low heat before adding yolks if possible.
The discs tear while cutting. The slab is still warm; give it more cooling time and wet the cutter lightly.
The top is pale. Move the dish closer to the grill/broiler for the final few minutes rather than extending the whole bake.
The gnocchi are dry. The slab was too thin or the gratin remained in the oven too long after browning.

Nutrition per serving

Serving size: 1/4 baked dish
Calories: approximately 650 kcal
Carbohydrates: 58 g
Protein: 19 g
Fat: 38 g
Fibre: 2 g
Sodium: approximately 650 mg

Estimate reflects whole milk, the full butter quantity and Parmesan divided across four servings.

Allergens and food safety

Contains wheat/gluten, milk and egg.

Add egg yolks off the heat and bake the assembled dish thoroughly before serving.

Cool leftovers promptly and refrigerate; reheat until steaming throughout.

FAQ

Are gnocchi alla romana made with potatoes?

No. The Roman dish is made from cooked semolina set into discs, not from potato dough.

How thick should the semolina layer be?

About 1 cm is a reliable home target and matches the thin slab described by Turismo Roma.

Can the discs be prepared ahead?

Yes. The set slab or cut discs can be refrigerated for several hours before the final butter, cheese and gratin.

Final note

What matters most

Result: Tender, buttery semolina rounds with a browned Parmesan crust and soft, creamy centres.
Key: Cook the semolina very thick before setting; the gratin should only brown an already stable disc.