Gnocchi Alla Romana


Gnocchi alla romana is an Italian dish from Rome. This particular kind of gnocchi is made with semolina instead of potatoes.

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Gnocchi alla romana
Veronique van Ohmydish

Made by Véronique

Published at 2020-09-29, this recipe is for 8 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-04-2021

50 minutes 8 people Starters
Gnocchi alla romana


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  • 250 grams of semolina flour
  • 1 litre of whole milk
  • 100 grams of butter
  • 100 grams of Parmesan cheese (Grana Padano)
  • 1 teaspoon of salt
  • A pinch of nutmeg
  • 2 egg yolks
  • 40 grams Pecorino cheese
  • A handful of fresh sage leaves (optional)
Gnocchi alla romana ingredients
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Kitchen equipment

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  • Medium-sized pan
  • Whisk
  • Wooden spoon
  • Parchment paper or cling wrap
  • Cutting board & chef’s knife
  • Oven
  • Large oven dish

Gnocchi Alla Romana

50 minutes 8 people Starters

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Preparation – 20 minutes + waiting time

Heat a litre of milk together with 25 grams of butter, a good pinch of nutmeg and a teaspoon of salt. We will use the rest of the butter at a later time.

Once the milk has been heated, add the semolina flour to the pot. Use a whisk to make a smooth concoction, checking frequently to prevent it from burning. You will notice that the semolina milk mixture will thicken after a few minutes.

Use a wooden spoon instead of a whisk to stir the parmesan cheese through the semolina mixture. Turn off the heat once it has thickened and stir in two egg yolks until it becomes smooth. Set aside to cool down.

Scoop half of the cooled down semolina on a piece of parchment paper or cling wrap. Make 2 thick rolls of the mixture and let this cool down completely in the fridge.

You can also spread the mixture on a large plate and use a round cutter to make slices once it has cooled down.

Pre-heat the oven to 200 degrees celsius or 400 degrees fahrenheit.

Gnocchi alla romana
Gnocchi alla romana

Finish the gnocchi alla romana – 30 minutes

Wet a knife so you can easily slice the roll of semolina. Place the slices staggered in a large oven dish. If this will not hold all of the slices, you can use a second oven dish.

Melt the remaining 75 grams of butter and pour this over the sliced semolina. Finely grate the pecorino on top and add some sage here and there.

Bake the gnocchi for approximately 20 minutes in the oven. If the top has not become nice and golden by then, you can turn on the grill to crisp up the gnocchi. Serve immediately and enjoy!

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