Gnocchi alla Romana

Gnocchi” are versatile Italian-style dumplings. It’s an ancient ingredient of the Italian cuisine and there are many different recipes to make the dough and the sauce. In Rome, there is a recipe which is slightly different from all the other ones so I really wanted to share it with you today!

There are 2 famous Roman sayings perfect for the occasion:

Giovedì gnocchi, venerdì pesce e sabato trippa!” which means “Thursday gnocchi, Friday fish, and Saturday gut!” This saying refers to the fact that gnocchi is such a nourishing meal. Ones upon a time, they were eaten on Thursday so people could even fast on Friday.

Now, let’s make “Gnocchi a la Romana” the dough is made with semolina, instead of potatoes, and it becomes crunchy thanks to the grated pecorino and butter.

You can also use your favourite pasta sauce as a condiment for this recipe!

Do you want to find out how to make the Traditional Gnocchi? Follow the link to learn Franco’s recipe used for generations:  “Stasera Gnocchi – Gnocchi Tonight”

So, get ready and prepare my:

Gnocchi alla Romana


  • 250g Semolina
  • 1l Milk
  • 100g Butter
  • 2 Yolks
  • 100g Grated Parmesan
  • 40g Pecorino cheese (optional)
  • Nutmeg and salt, as needed
  • Ingredients

In a pan, pour the milk and add one Tbsp of melted butter, 7g of salt and a pinch of grated nutmeg. Bring the mixture to the boil and then pour slowly the semolina, quickly stirring the liquid, to avoid clots.

Cook the mixture for a few minutes on a low heat, until thick. Remove the pan from the heat, and add the yolks, stirring with a wooden ladle. Finally, add the grated Parmesan, and stir again.

Pour the hot mixture on a sheet of baking paper, wrap it and shape it as a cylinder. Then, put the dough in the fridge for 20 minutes.

Wrap the dough in baking paper

When cold, slice the dough into 1cm thick slices.

Slice the dough

Put the slices on a greased baking tin.

Place the slices in a baking tin

Cover with 40g of grated Pecorino and tiny knobs of butter.

Cover with grated pecorino and butter

Bake at 220°C for 15 minutes. Then, switch to the grill for the last 5 minutes or until brown.

All done!


Serve warm and… Buon Appetito!

Leave A Response save the date birthday

* Denotes Required Field