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Gnocchi with semolina — traditional dish from Rome, Italy
Main course Vegetarian

Food Flavour DNA

Nutritional Values

🔥560kcal
💪20gProtein
🌾40gCarbs
🥑35gFat
🌿2gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Gnocchi with semolina

How to order / say it
Say it Gnocchi alla Romana — [NYOH-kee alla roh-MAH-nah]
Order I'd like the gnocchi alla Romana, please.
Locally Vorrei gli gnocchi alla Romana, per favore.
Say locally

Semolina gnocchi baked with cheese and butter.

Why try it?

Gnocchi alla Romana represents the city’s emphasis on comfort food, highlighting the Roman mastery of creating sumptuous dishes from modest ingredients. It's a traditional dish that evokes warmth and nostalgia.

How it tastes

Rich, cheesy, and buttery, these gnocchi are decadent with a soft interior and slightly crisp top, offering a satisfying texture balance.

Origin & History — first documented: 1850

Introduced in the 19th century, this dish reinvented the concept of gnocchi, replacing potatoes with semolina to create a uniquely Roman version, becoming a favorite in homes and trattorias alike.

Recipe

Ingredients

  • 🌾 150 g semolina
  • 🥛 500 ml milk
  • 🥚 2 egg yolks
  • 🥛 100 g parmesan cheese
  • 🥛 50 g butter
  • 🧂 pinch nutmeg

Method

  1. 1 Heat milk, adding semolina and stirring until thickened.
  2. 2 Stir in egg yolks, cheese, and nutmeg off-heat; spread evenly on a baking sheet to cool.
  3. 3 Cut into rounds and layer with melted butter and more cheese in a baking dish.
  4. 4 Bake until golden and bubbly.
  5. 5 Cool slightly before serving.

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All Europe recipes — Italy — Rome — Gnocchi with semolina
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