Gnocchi Alla Romana

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Recipe: #13111

July 15, 2014

"Adapted from From Mario Batali, "Simple Italian Food". The recipe says to cut the gnocchi with a glass (or biscuit cutter)but I usually let it cool and just roll balls by hand and then flatten it on the baking dish. I also like to put some Parmesan under the gnocchi so get a crispy, yummy, heavenly cheese crust."

Original is 4 servings


  • Serving Size: 1 (283.6 g)
  • Calories 547.3
  • Total Fat - 34.7 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 97 mg
  • Sodium - 982.7 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 1.6 g
  • Sugars - 9.1 g
  • Protein - 19.1 g
  • Calcium - 481.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat the oven to 425 degrees. Butter a jelly roll pan that has 3/4 inches sides.

Step 2

In a 3 to 4 quart sauce pan, heat the milk, salt, and 6 Tbs of the butter nearly to the boiling point over medium heat.

Step 3

Whisking vigorously, add the semolina in a thin stream and cook for about a minute, switching to a wooden spoon as the batter thickens.

Step 4

Remove from the heat and stir 1/2 cup of the grated cheese, then beat in the egg yolks. Working quickly pour the batter into the prepared pan and spread to a thickness off 1/2 inch. Allow to cool and cover with plastic until ready to cook.

Step 5

Using a 3-inch diameter water glass, cut a rows of rounds across the sheet.

Step 6

Arrange in a well buttered baking dish. If there is any butter left, melt it and pour on top of gnocchi. Sprinkle with the remaining 1/2 cup of grated cheese. Place in the oven and cook 15 to 20 minutes, or until the top is light golden brown. Remove and serve immediately.


  • Jelly roll pan that has 3/4 inches sides
  • A 3 to 4 quart sauce pan
  • Baking dish

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