Medium
4 per.
75 min
Gnocchi alla Romana (Roman-style semolina gnocchi) are a great classic of Italian cuisine, one of those recipes loved for their simplicity and distinctive flavour. This traditional dish from the Lazio region is prepared with just a few ingredients: semolina, milk, butter, Grana Padano DOP, and eggs. Perfect for a Sunday lunch or a sociable dinner, these semolina gnocchi stand out for their soft consistency and deliciously golden taste. Here’s how to prepare them quickly and easily! Let’s look at the steps and ingredients together for Gnocchi alla Romana, the traditional Lazio recipe. Our version uses Grana Padano DOP both in the mixture and as a final touch – let’s get cooking straight away!
Ingredients and recipe steps
Roman Gnocchi Recipe with Grana Padano DOP.
We’re going to look at how to prepare Gnocchi alla Romana, starting with the ingredients. A little hint: we could also call them ‘semolina gnocchi’ – do you know why?
Ingredients for 4 people:
250g semolina
1 litre whole milk
100g Grana Padano DOP, grated
50g butter
2 egg yolks
Salt (to taste)
Pepper (to taste)
Nutmeg (to taste)
Preparation
In a saucepan, heat the milk with a pinch of salt, pepper, and a grating of nutmeg. When the milk is just about to boil (or comes to a gentle simmer), pour in the semolina slowly (literally, “like rain”), stirring continuously with a whisk to prevent the formation of lumps.
Cook over a low heat for about 10 minutes until you get a thick cream. Remove from the heat and stir in 50g of the Grana Padano DOP, 30g of the butter, and the egg yolks, continuing to mix.
Spread the mixture onto a lightly oiled surface, forming an even layer about 1 cm thick.Allow to cool completely.
Using a pastry cutter (or a glass), cut out discs from the mixture.Arrange them, slightly overlapping and staggered, in a buttered oven dish (or baking dish).
