Loretta Sebastiani

Loretta Sebastiani
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Baked semolina gnocchi, Roman-style
( Gnocchi di semolino alla romana )

Traditional recipe

This dish of semolina gnocchi is typical of Roman cuisine and is a recipe for lovers of butter, milk and cheese. It is simple to do and delicious also the next day. Ideal for your Sunday family lunch in every season.

difficulty: easy

time: 1 hour 15 minutes

calories: 703 (kCal)

Ingredients / Serves 4

  • 100g (3 1/2 ounces) unsalted butter
  • 1 liter (4 1/4 cups) whole milk
  • 250g (8 3/4 ounces) semolina
  • 120g (4 1/4 ounces) Parmigiano Reggiano, grated
  • 2 egg yolks
  • A pinch ground nutmeg
  • Salt
easy recipe
preparation: 25 minutes
plus cooling time
cooking: 50 minutes
total: 1 hour 15 minutes
How many calories in a serving?
Calories: 703 (kcal) 36 % - 2940 (kJ)
Protein: 27.0 (g) 54 % GDA
Total fat: 41.1 (g) 59 % GDA
Total carbohydrate: 60.1 (g) 23 % GDA
Sugars: 13.2 (g) 15 % GDA

Download free PDF version (85 download).

Recipe for baked semolina gnocchi, Rome-style

Preparation and cooking

  • - In a saucepan, combine milk, nutmeg, salt and a knob of butter.
    Bring to a boil.
  • - Reduce heat to medium, and immediately start adding semolina slowly, whisking constantly.
    Remember your mixture must be smooth.
    Cook, about 15 to 20 minutes, stirring continuously, to avoid any lumps.
  • - Turn off the stove. Add both yolks and half the Parmigiano Reggiano.
    Stir very well.
  • - Transfer your mixture, still hot, into one or more baking dishes, slightly moistened.
    Level the surface with a spatula.
    Let it cool very well, even overnight.
  • - Use a 2- to 3-inch round cookie cutter or a glass to cut disks of your mixture.
  • - Preheat oven to 180°C (350°F).
  • - Melt remaining butter on very low heat.
  • - Butter a shallow baking dish.
    Arrange semolina gnocchi in a layer, overlapping them slightly.
    Sprinkle with some melted butter and Parmigiano Reggiano.
    Continue with another gnocchi layer and sprinkle with remaining melted butter and Parmigiano Reggiano.
  • - Bake until golden, about 15 to 20 minutes.

Just before serving

  • - Serve your baked semolina gnocchi at once.


Menu planning

  • - Baked semolina gnocchi is a perfect one-plate meal for your family menu. It is enough to look at its nutrition facts ;))
    Vegetarian recipe for all family, kids included, that you can do all year long.
  • - If you choose this dish for a full menu, it can serve even 8, because every serving will be smaller.

Healthy eating

  • - Baked semolina gnocchi is a dish rich in calories and fat. To reduce calories and fat, you have to use half milk and replace whole milk with skimmed one. Then add water to have 1 liter. You could reduce Parmigiano Reggiano too. Look at the nutrition facts only with half milk, skimmed.
    energy: 588 kcal (2459 kJ)
    protein: 22.8g
    toral fat 32.2g
    total carbohydrates: 54.7g
    sugars: 7.8g
  • - Fiber per serving: 2.3 grams


What's the right wine for " Baked semolina gnocchi, Roman-style " ?

Match a fruitywhite wine.