Traditional Roman Gnocchi: Gnocchi di Semolino
Traditional Roman gnocchi are simply delicious, and we’re excited to share the best recipe ever. Gnocchi di semolino are not your typical gnocchi. Made from semolina flour, these gnocchi are prepared in flat squares or medallions, layered, coated with butter and parmesan, and baked to perfection.
Read on for the recipe and watch Foodie Sisters Benedetta and Valeria prepare it in the Local Aromas kitchen.
What Makes Gnocchi di Semolino Special?
Also known as gnocchi alla romana, gnocchi di semolino are distinct in shape and texture from the more common potato or ricotta gnocchi. Semolina flour, made from durum wheat, has a coarse texture that gives these gnocchi a firm bite and dense consistency. Although the recipe takes a little time, the dough can be prepared in advance and left to cool before shaping, layering, and baking. The combination of soft gnocchi, melted butter, and parmesan cheese creates the ultimate comfort food.
We like to use the recipe below from our favorite cookbook, Il Talismano della Felicità.
Gnocchi di Semolino Recipe
Ingredients (Serves 6)
- 250g semolina flour
- 1 liter milk
- 2 egg yolks
- 50g grated Parmigiano Reggiano
- 100g butter
- Salt
Instructions
- Heat the Milk: In a saucepan, heat the milk until it boils. Slowly sprinkle in the semolina flour, stirring constantly with a wooden spoon to prevent lumps. The mixture will quickly thicken.
- Cook the Mixture: Continue to stir well to prevent sticking and cook for another 10 minutes.
- Add Ingredients: Remove the pan from the heat. Add a pinch of salt, the egg yolks, a handful of grated parmesan, and half the butter. Mix well and spread the mixture onto a water-sprinkled worktop.
- Shape the Dough: Wet a large kitchen knife with water and flatten the dough to about 1cm thickness. Let it cool for one hour. Once cool, cut into squares or circles about 4cm wide.
- Layer the Gnocchi: Grease a baking dish with butter. Place a layer of gnocchi pieces on the bottom. Sprinkle with a little parmesan and continue to build layers, adding parmesan between each layer, until you have a dome-like shape.
- Bake: Sprinkle a generous amount of parmesan on top. Melt the remaining butter and pour it over the gnocchi. Bake in a medium oven for 15 minutes until the top layer turns golden.
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