Classic Gnocchi alla Romana with Semolina and Cheese Recipe
If you’re looking to elevate your pasta game, this Gnocchi alla Romana (with semolina and cheese) recipe is a fantastic choice. These creamy, cheesy gnocchi are baked to perfection, creating a golden, crispy top that contrasts beautifully with the soft, pillowy interior. It’s the perfect dish for impressing guests or simply treating yourself to a comforting meal at home.
Imagine a plate of gnocchi that feels both luxurious and satisfying, all while being surprisingly simple to make. Utilizing semolina flour gives these gnocchi a unique texture that distinguishes them from traditional potato gnocchi. The addition of cheese in the mix not only enhances the flavor but also contributes to a delightful creaminess that you’ll crave time and again.
What Makes Gnocchi alla Romana Special?
Gnocchi alla Romana is a delightful Italian dish that stands out for its unique preparation and ingredients. Unlike traditional potato gnocchi, this version uses semolina flour, lending a distinct texture that is both comforting and satisfying.
The dish is baked until golden, resulting in a crispy exterior that beautifully contrasts with the soft, fluffy interior. Each bite reveals a creamy blend of semolina and cheese, providing a rich flavor profile enhanced by a hint of nutmeg.
Preparing the Base
The journey begins by heating milk with seasonings, including salt, nutmeg, and black pepper. This flavorful base is essential for infusing the semolina with taste and creaminess.
Once the milk reaches a simmer, semolina flour is gradually whisked in. Stirring continuously is key to achieving a thick, smooth mixture that pulls away from the pan’s sides. This step sets the foundation for the light yet hearty texture that defines Gnocchi alla Romana.
Incorporating Flavor
After achieving the right consistency, the next step involves adding grated Parmesan cheese and butter to the mixture. The heat will help melt the cheese, creating a creamy blend that enhances the dish’s flavor.
Once the cheese is fully incorporated, allow the mixture to cool slightly before incorporating a beaten egg. This addition helps bind the ingredients together, ensuring that each piece holds its shape when baked.
Shaping the Gnocchi
The cooled mixture is then spread onto a greased surface, forming an even layer about half an inch thick. After allowing it to cool completely, cut the mixture into squares or circles, ready for baking.
These shapes can be arranged neatly in a rustic baking dish, showcasing their unique form and texture. Topping with additional cheese before baking adds an enticing layer of crust, further enhancing the dish’s appeal.
Baking to Perfection
Once the gnocchi is arranged in the baking dish, preheat the oven to 400°F (200°C). Bake the gnocchi for 20 to 25 minutes, or until the top turns a beautiful golden brown.
The aroma that fills the kitchen during baking is irresistible, signaling that a comforting meal is just moments away. After baking, allow the dish to cool for a few minutes to set before serving.
Serving Suggestions
Gnocchi alla Romana is best enjoyed warm, garnished with fresh herbs and a drizzle of high-quality olive oil for added flavor. The rustic presentation in a ceramic dish adds charm, making it perfect for gatherings or cozy nights in.
This dish pairs wonderfully with a light salad or roasted vegetables, balancing the richness of the gnocchi. Each serving invites diners to savor the comforting flavors of Italian cuisine.
Delicious Gnocchi alla Romana Recipe
This Gnocchi alla Romana (with semolina and cheese) recipe yields a delightful dish that is rich in flavor and texture. Each bite is a harmonious blend of creamy semolina, savory cheese, and a hint of nutmeg, baked until golden and bubbly.
Expect a beautifully balanced dish that is both hearty and light, offering a comforting taste that is reminiscent of classic Italian cuisine.
Ingredients
- 1 cup semolina flour
- 4 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 egg, beaten
- Additional cheese for topping (optional)
Instructions
- Heat the Milk: In a saucepan, bring the milk to a simmer over medium heat. Stir in the salt, nutmeg, and pepper.
- Add Semolina: Gradually whisk in the semolina flour, stirring constantly until the mixture thickens and pulls away from the sides of the pan, about 5 minutes.
- Incorporate Cheese: Remove from heat and stir in the grated Parmesan and butter until melted and fully combined. Allow to cool slightly before adding the beaten egg.
- Shape the Gnocchi: Spread the mixture onto a greased baking sheet or surface, pressing it into an even layer about 1/2 inch thick. Let it cool completely, then cut into squares or circles.
- Bake: Preheat the oven to 400°F (200°C). Place the pieces in a greased baking dish, topping with additional cheese if desired. Bake for 20-25 minutes, or until the top is golden brown.
- Serve: Allow to cool for a few minutes before serving. Enjoy your homemade Gnocchi alla Romana with a sprinkle of fresh herbs or a drizzle of olive oil if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 12g
- Carbohydrates: 36g