Mamma Giuliana’s Easy Method for Shaping Roman Semolina Gnocchi
Have you ever tasted or prepared the traditional Roman dish, Gnocchi alla Romana? These delightful semolina gnocchi, sliced into medallions and layered with butter and Parmesan, are baked to perfection and are a staple in Roman cuisine.
What Are Gnocchi alla Romana?
Gnocchi alla Romana are comforting, flavorful, and surprisingly simple to make. Traditionally, the dough is rolled out, left to cool, and then cut into shapes such as circles, triangles, or squares. However, Mamma Giuliana has developed an effortless technique to ensure perfectly sized circles with minimal effort.
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Steps to Prepare and Shape Roman Semolina Gnocchi
- Prepare the Dough: Follow our recipe to prepare the semolina dough (find the recipe here). Allow the dough to cool slightly until it is hot but manageable.
- Shape the Dough:
- Lay a sheet of baking paper on your work surface and wet it lightly with your hand.
- Tip the dough onto the paper and wet your hands to prevent sticking.
- Shape the dough into a compact sausage shape along the center of the paper.
- Wrap the Dough:
- Wrap the baking paper around the dough cylinder and trim the ends if needed.
- Take a large piece of plastic wrap and tightly wrap it around the dough, tucking in the ends to ensure it is well-sealed.
- Leave at room temperature until it cools, then refrigerate for at least 3-4 hours or overnight.
- Cut and Bake:
- When ready to bake, grease a baking dish with butter.
- Unwrap the chilled dough and slice it into 1cm wide medallions.
- Layer the gnocchi in the dish and top with butter and grated Parmesan.
Versatile Technique
This technique is ideal for preparing Gnocchi alla Romana ahead of time, ensuring they are ready to bake when needed. It can also be adapted for other dishes such as meatloaf or tuna loaf, providing a practical solution for shaping and preparing ahead of time.
Enjoy the Comfort of Roman Gnocchi
With Mamma Giuliana’s method, making Roman-style semolina gnocchi becomes a breeze, allowing you to enjoy this classic dish with ease. Buon appetito!
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