Roman-Style Semolina Gnocchi (Gnocchi alla Romana)

Golden circles of soft Gnocchi alla Romana are gently buttered and baked with Parmesan until meltingly tender with crisp, golden edges. Simple to prepare and full of comforting flavor, this classic semolina gnocchi makes a wonderful side or starter.

Classic Baked Semolina Gnocchi

Many people know potato gnocchi best, but Gnocchi alla Romana is a different, equally delicious tradition made with semolina flour. These savory rounds are made from a simple mixture of semolina, milk, butter, egg yolks and Parmesan. After cooking and chilling the semolina, you cut discs, arrange them in a baking dish, dot with butter and more Parmesan, then bake until golden and crisp.

Lightly finished with toasted sage, this is cozy, elegant comfort food that’s surprisingly easy to make. Read on for ingredients, step-by-step instructions and helpful tips to get perfect results.

How Many Different Kinds of Gnocchi Are There?

Gnocchi come in many forms: potato, semolina, cheese-based, bread-based, and even choux-style variations. Each region and family can have its own version. Gnocchi alla Romana — the semolina variety — is a great introduction to a different texture and flavor profile compared with potato gnocchi.

The Ingredients You’ll Need

This recipe uses a handful of straightforward ingredients for rich, satisfying flavor.

For the Gnocchi

• Semolina flour: Slightly coarse and golden, semolina gives the gnocchi their texture and flavor.
• Milk: Whole milk yields the creamiest result.
• Parmesan: Adds savory, umami richness inside the dough.
• Egg yolks: Bind and enrich the mixture.
• Butter: For cooking the semolina and to brush before chilling and baking.
• Nutmeg: A small pinch brightens the cheesy flavors without adding sweetness.

For Baking

• Parmesan cheese: More grated Parm on top creates a crispy, savory crust.
• Butter: Melted butter keeps the gnocchi moist and helps them brown.
• Fresh sage: Toasted sage leaves make a classic, aromatic garnish.

Is Semolina Flour the Same as Wheat Flour?

Semolina is made from durum wheat and differs from all-purpose flour in texture and color. It’s coarser and often slightly yellow, which gives pasta, pizza dough and semolina gnocchi a distinct bite and flavor.

How to Make Gnocchi alla Romana

The process is straightforward: cook semolina into a thick porridge with milk and butter, mix in cheese, nutmeg and egg yolks, chill until firm, cut discs and bake. You don’t need special equipment beyond a cookie cutter or round cutter.

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• Cook the semolina in milk and butter. Heat milk and butter in a saucepan until bubbles form around the edges (do not boil). Remove from heat and whisk in the semolina, stirring constantly to prevent lumps. Return to medium heat and stir until the mixture thickens and pulls away from the pan, about 5–10 minutes.
• Mix in cheese, seasonings and egg yolks. Off the heat, stir in grated Parmesan, nutmeg, salt and pepper. Add the egg yolks and mix until smooth; a handheld mixer helps achieve a silky texture.
• Cool the dough. Line an 8×12-inch baking sheet with foil and brush with melted butter. Spread the semolina mixture evenly, cover with foil or parchment and cool completely until firm.
• Cut and arrange. Preheat the oven to 400°F. Use a cookie cutter to cut discs from the chilled semolina sheet and place them in a buttered shallow baking dish, overlapping the edges slightly.
• Bake. Drizzle with melted butter and sprinkle with additional Parmesan. Bake until the tops are golden and crisp, about 15 minutes.
• Toast the sage. While baking, heat a little olive oil or butter in a skillet until shimmering and briefly crisp the sage leaves for a few seconds. Remove with a slotted spoon and drain on paper towels.
• Serve. Top the baked gnocchi with the toasted sage and serve hot.

Tips for Success

These practical tips will help you get reliably good results.

• Stir continuously while cooking. The semolina will thicken gradually and needs constant stirring to avoid lumps and scorching. It can take some time and a steady arm.
• Alternative cutting method. You can shape the cooled semolina into a log using parchment and slice rounds to avoid scraps, but be careful handling hot dough.
• Use the scraps. Scraps can be cut into pieces and baked alongside the rounds, pressed back together to cut more discs, or rolled into small shapes and pan-fried later.
• Make ahead. Assemble the dish unbaked, cover tightly and refrigerate up to 2 days. Bake when ready, adding a few minutes if chilled through.

Serving Ideas

Gnocchi alla Romana pairs well as a starter or side. Serve it plain with toasted sage or alongside your favorite main courses. It complements rich creams, meat dishes and rustic soups.

• Sun-dried tomato chicken: Creamy chicken with spinach and sun-dried tomatoes pairs well with the cheesy semolina.
• Short ribs: Braised short ribs with red wine and garlic make an indulgent companion to the gnocchi.
• Hearty soup: A bowl of pasta e fagioli or similar Italian soups makes a comforting, Italian-inspired meal with these gnocchi.

Storing and Reheating

• Refrigerate covered for up to 2 days.
• Reheat in a 400°F oven until heated through and the top re-crisps.

Can I Freeze Gnocchi alla Romana?

Yes. For unbaked freezing, assemble the dish, wrap tightly with plastic and foil, and freeze up to 3 months; thaw in the refrigerator before baking. For cooked leftovers, cool, transfer to an airtight container, freeze up to 3 months, and thaw before reheating.

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