Gnocchi alla Romana is a traditional Roman comfort dish made from semolina instead of potatoes. The semolina is cooked with milk, butter, salt and a pinch of nutmeg, then enriched with Pecorino and Parmigiano. The mixture is shaped into logs, chilled, sliced into discs and baked until the tops are golden and crisp while the interior remains soft and creamy. Ready in under an hour, these gnocchi make a rich side or a satisfying standalone course.
Quick recipe snapshot
- Flavour – rich, cheesy and buttery with a subtle hint of nutmeg.
- Texture – velvety and creamy inside with a crisp, golden top.
- Perfect for – making ahead: shape and chill the logs, then slice and bake when needed.
- Serve with – excellent alongside roast meats or a hearty meat ragu.
Table of Contents
- Quick recipe snapshot
- Ingredient notes
- Visual walk-through of the recipe
- Recipe tips and FAQs
- Serving suggestions
- More gnocchi recipes to try
- Full Recipe
This Roman classic is made with fine semolina mixed into hot milk and butter, then combined with cheese and egg yolks to form a thick, spreadable dough. The dough is shaped, chilled, sliced and baked with more butter and grated cheese to finish.
It’s an easy, comforting dish that rewards simple ingredients and a little patience. See the serving ideas below for pairing suggestions.
Ingredient notes
- Fine semolina – use fine semolina with visible grains rather than very finely milled semola rimacinata, which is too flour-like for this recipe.
- Butter –unsalted butter lets you control seasoning more precisely.
- Milk –whole milk gives a richer, creamier result.
- Nutmeg –adds warm, aromatic depth; omit if you prefer.
- Cheese –a blend of Pecorino Romano and Parmigiano provides saltiness and umami, but you can use just one to simplify.
Visual walk-through of the recipe
Step 1 – Bring milk, butter, salt and nutmeg to a gentle boil. Reduce the heat and whisk in the semolina slowly to prevent lumps until the mixture becomes very thick.
Step 2 – Remove from the heat and quickly stir in the grated cheeses until melted. Immediately add the egg yolks and mix thoroughly, working fast so the yolks incorporate without scrambling.
Step 3 – Spoon half the mixture onto a sheet of baking parchment and shape it into a tight log using the paper sides; twist the ends to secure while still hot. Repeat with the remaining mixture. Cool completely, then refrigerate to set.
Step 4 – Slice the chilled logs into discs about 1.5 cm (¾ inch) thick and arrange them in a buttered baking dish, slightly overlapping. Drizzle with melted butter, grate over extra cheese and bake at 200°C/400°F for about 20 minutes. Finish under the broiler/grill for 4–5 minutes until crisp and golden on top.
Recipe tips and FAQs
Alternative shaping option – You can also spread the semolina mixture in a tray, let it set and cut rounds with a cookie cutter. Shaping into logs eliminates waste and is quick, but use whichever method you prefer.
Yes. The dough can be made and rolled into logs 2–3 days ahead; simply slice and bake when ready.
Yes. Freeze the formed gnocchi for 3–6 months and thaw completely before baking for best results.
Serving suggestions
- Tomato sauce – serve with a simple Italian tomato sauce for a lighter meal or starter.
- Bechamel sauce – drizzle with béchamel (besciamella), add a blue or melting cheese and bake until bubbling and golden.
- Ragu – pair with a hearty meat ragu for a robust main; these gnocchi soak up rich sauces beautifully.
- Roast meats –use them as a flavorful alternative to potatoes alongside roast chicken, beef or pork.
More gnocchi recipes to try
Gnocchi
Gnocchi alla Sorrentina
Gnocchi
Strangolapreti (Bread and Spinach Dumplings)
Gnocchi
Arugula Pesto Gnocchi with Burrata and Pancetta
Gnocchi
Spicy Sausage Baked Gnocchi
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Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get great results.
Gnocchi alla Romana (Roman Semolina Gnocchi)
By Emily
Equipment
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Baking parchment
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Baking dish
Ingredients
- 290 g (1 and 3/4 cups) fine semolina, (see notes)
- 1185 ml (5 cups) whole milk
- 50 g (3 1/2 tablespoons) unsalted butter, plus extra for greasing
- 60 g (1 cup) Pecorino Romano, finely grated
- 60 g (1 cup) Parmigiano Reggiano, finely grated
- 1 pinch ground nutmeg
- 1 teaspoon fine salt
- 2 egg yolks, optional: use richer yolks for deeper colour
For topping
- 70 g (5 tablespoons) unsalted butter
- Extra Parmigiano or Pecorino for topping
Instructions
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Grate the cheeses and set aside.
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Bring the milk, butter, nutmeg and salt to a boil in a large pot. Reduce the heat and whisk in the semolina gradually to avoid lumps.
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Whisk until the mixture is very thick. Remove from heat, stir in the grated cheeses until melted, then quickly add the egg yolks and combine thoroughly.
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Spread half the mixture on a sheet of baking parchment and use the paper to shape it into a tight log; twist the ends to seal.
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Repeat with the remaining mixture. Allow logs to cool, then refrigerate for at least 2 hours or up to 2 days.
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Preheat oven to 200℃/400℉. Melt the topping butter and let it cool slightly.
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Grease a baking dish with butter. Slice the logs into 1.5 cm (¾ inch) discs and arrange them slightly overlapping in the dish. Drizzle with melted butter, grate over extra cheese and bake for 20 minutes. Finish under the broiler/grill for 4–5 minutes until the tops are crisp and golden.
Notes
- Note on semolina – choose fine semolina with visible grains; do not use semola rimacinata, which is too fine and flour-like for this preparation.
- Serving size – this recipe yields about 35 gnocchi, enough for 6–8 as a side or 4–6 as a main course.
- Eggs – richer, darker yolks add colour, but ordinary yolks work perfectly well.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless noted otherwise.
- When using canned tomatoes I prefer well-known quality brands for consistent flavour.
- Vegetable sizes are described as medium unless specified.
- All recipes are tested using a fan (convection) oven unless stated.
Nutrition
Nutrition information is an approximation.