Learn how to make crispy, cheesy gnocchi alla Romana with semolina flour for the ultimate Italian comfort food.

Gnocchi Alla Romana Recipe: How to Make Semolina Gnocchi

Gnocchi alla Romana (Roman gnocchi), also known as semolina gnocchi, is a [gnocchi dumpling](https://www.masterclass.com/articles/easy-homemade-italian-gnocchi-recipe-different-types-of-gnocchi-and-how-to-make-gnocchi-at-home) made with semolina flour that originated in Rome, Italy. Traditionally, cooks chill, cut, and bake the pasta dough with butter and Parmigiano Reggiano cheese. 

Gnocchi, Italian for “lumps,” are dumplings often made from mashed potatoes or ricotta combined with just enough flour to hold the dough together. They’re formed by rolling the dough, which sometimes contains eggs as a binding agent, into a thin log and then cutting that into bite-size pieces. Ridges are sometimes added by pressing gnocchi against a fork or ridged wooden gnocchi board. Before potatoes and corn for polenta came to Europe from the Americas, Romans made custardy dumplings from semolina flour.

Follow these steps to make gnocchi alla Romana at home:

1. __Cook the semolina__. Bring milk, chicken stock, or vegetable broth to a boil, then add semolina a pinch at a time, constantly whisking to avoid clumping. Then, continue cooking until the semolina forms a thick, dough-like paste and add Parmesan cheese.
2. __Chill the semolina__. Spread the semolina in an even layer in a greased pan and chill until cool and firm. Unlike rolled and cut potato gnocchi and ricotta gnocchi, gnocchi alla Romana is chilled in a solid sheet and then cut into rounds using a cookie cutter.
3. __Cut the gnocchi__. Using a round cookie cutter, stamp out circles of the chilled semolina. Or, to eliminate waste and maximize the yield of gnocchi, use a knife to cut the semolina into squares.
4. __Assemble the gnocchi__. Shingle the gnocchi pieces in a buttered baking dish and baste them with melted butter.
5. __Bake the gnocchi__. Sprinkle the semolina gnocchi with Parmesan Reggiano and bake until the top is crispy and golden brown in spots.
Learn how to make crispy, cheesy gnocchi alla Romana with semolina flour for the ultimate Italian comfort food.

Gnocchi alla Romana (Roman gnocchi), also known as semolina gnocchi, is a <a href='https://www.masterclass.com/articles/easy-homemade-italian-gnocchi-recipe-different-types-of-gnocchi-and-how-to-make-gnocchi-at-home' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/easy-homemade-italian-gnocchi-recipe-different-types-of-gnocchi-and-how-to-make-gnocchi-at-home","linkCopy":"gnocchi dumpling","category":null}'>gnocchi dumpling</a> made with semolina flour that originated in Rome, Italy. Traditionally, cooks chill, cut, and bake the pasta dough with butter and Parmigiano Reggiano cheese. Gnocchi, Italian for “lumps,” are dumplings often made from mashed potatoes or ricotta combined with just enough flour to hold the dough together. They’re formed by rolling the dough, which sometimes contains eggs as a binding agent, into a thin log and then cutting that into bite-size pieces. Ridges are sometimes added by pressing gnocchi against a fork or ridged wooden gnocchi board. Before potatoes and corn for polenta came to Europe from the Americas, Romans made custardy dumplings from semolina flour.

What Is Gnocchi Alla Romana?

Follow these steps to make gnocchi alla Romana at home:<ol class="mc-m-4"><li class="mc-my-4"> 1. Cook the semolina. Bring milk, chicken stock, or vegetable broth to a boil, then add semolina a pinch at a time, constantly whisking to avoid clumping. Then, continue cooking until the semolina forms a thick, dough-like paste and add Parmesan cheese. </li><li class="mc-my-4"> 2. Chill the semolina. Spread the semolina in an even layer in a greased pan and chill until cool and firm. Unlike rolled and cut potato gnocchi and ricotta gnocchi, gnocchi alla Romana is chilled in a solid sheet and then cut into rounds using a cookie cutter. </li><li class="mc-my-4"> 3. Cut the gnocchi. Using a round cookie cutter, stamp out circles of the chilled semolina. Or, to eliminate waste and maximize the yield of gnocchi, use a knife to cut the semolina into squares. </li><li class="mc-my-4"> 4. Assemble the gnocchi. Shingle the gnocchi pieces in a buttered baking dish and baste them with melted butter. </li><li class="mc-my-4"> 5. Bake the gnocchi. Sprinkle the semolina gnocchi with Parmesan Reggiano and bake until the top is crispy and golden brown in spots. </li></ol>

How to Make Gnocchi Alla Romana

Gnocchi Alla Romana Recipe

Learn how to make crispy, cheesy gnocchi alla Romana with semolina flour for the ultimate Italian comfort food.

Learn how to make crispy, cheesy gnocchi alla Romana with semolina flour for the ultimate Italian comfort food.
