Gnocchi alla romana

A delicious and cheap dish, gnocchi alla romana is a classic recipe in the Lazio culinary tradition, which involves the use of semolina instead of potatoes.

gnocchi-alla-romana-1Recipe details:

Region: Lazio
Dish: First course
Servings: 4 people
Cooking time: 40 minutes
Preparation time: 20 minutes
Level of Difficulty: Easy

  • 1 litre of whole milk
  • 250 gr. of semolina
  • 100 gr. of butter
  • 100 gr. of Gruyère
  • 100 gr. of Parmigiana Reggiano
  • Salt and Black Pepper to taste

Heat the milk with a little salt and butter. When it boils pour in the semolina stirring constantly. Cook for about 10 minutes.

Remove from the heat and add a tablespoon of grated Parmesan cheese.

Pour the semolina mixture onto a dampened baking sheet and spread with a wet spatula to a height of approximately 2cm. When the semolina has cooled, cut it with a liqueur glass into many small discs.

Melt 50g butter in a pan. Butter a baking dish and arrange, leaning against each other, a layer of the semolina discs. Sprinkle with Parmesan and wet them with a spoon of the melted butter.

Spread another layer of gnocchi, again sprinkle with Parmesan cheese and the melted butter, and finally sprinkle with the Gruyere cheese.

Bake at 200°C and cook until the top melts and forms a golden brown crust.
Serve the Gnocchi alla Romana at the table in the same cooking dish.