I love this recipe because it’s simple to make yet feels special enough for a dinner party. I like that it doesn’t require shaping traditional gnocchi, and the baked finish gives it a wonderful contrast between a tender center and crispy edges. It’s cozy, indulgent, and perfect alongside roasted meats or vegetables.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Gnocchi 4 cups whole milk 1 ½ cups grated Parmesan cheese 1 ½ cups semolina flour 2 large egg yolks 4 tablespoons butter ½ teaspoon freshly grated nutmeg
For Baking ½ cup grated Parmesan cheese 3 tablespoons melted butter Fresh sage
Directions
I start by placing the milk and butter into a large saucepan and heating it until bubbles begin to form around the edges. I remove the pan from the heat and slowly stir in the semolina flour, whisking constantly so no lumps form. I return the pan to medium heat and continue stirring for about 5 to 7 minutes, until the mixture thickens and pulls away from the sides.
I remove the pan from the heat again and stir in the Parmesan cheese, nutmeg, salt, and pepper until fully combined. I add the egg yolks and mix well until smooth, sometimes using a handheld mixer to ensure everything is fully incorporated.
I line a small baking sheet with foil and lightly coat it with melted butter. I pour the gnocchi mixture onto the sheet and spread it evenly with a spoon. I cover it to prevent drying and let it cool completely.
Once cooled, I preheat the oven to 400°F. I use a cookie cutter to cut the mixture into discs and arrange them in a buttered baking dish, slightly overlapping them. I drizzle melted butter over the top and sprinkle with grated Parmesan.
I bake the gnocchi until golden and crisp. While they bake, I lightly toast the sage in a buttered skillet. I serve the gnocchi hot, topped with the toasted sage.
Servings and Timing
I make this recipe to serve 6 people. Prep time takes about 15 minutes, cook time is around 35 minutes, and total time comes to about 50 minutes.
Variations
I sometimes add extra nutmeg or a pinch of white pepper for warmth. When I want a richer flavor, I mix in a little extra Parmesan. I also enjoy adding rosemary or thyme in place of sage for a different herbal note.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven at 350°F until warmed through so the edges stay crisp. I avoid microwaving, as it softens the texture too much.
FAQs
Is gnocchi alla Romana the same as potato gnocchi?
No, I love that this version is made with semolina instead of potatoes.
Can I make this ahead of time?
I often prepare and cut the gnocchi in advance, then bake just before serving.
What kind of Parmesan should I use?
I prefer freshly grated Parmesan for the best flavor and melting.
Do I need a cookie cutter?
I use one for neat circles, but I can also cut squares with a knife.
Can I freeze gnocchi alla Romana?
I freeze the cut, unbaked discs and bake them straight from frozen.
Why does the mixture need to cool?
I let it cool so it firms up and can be cut cleanly.
Can I use low-fat milk?
I prefer whole milk because it gives the best texture and richness.
How do I keep the gnocchi from sticking?
I butter the pan well and handle the discs gently.
Can I add cheese to the batter?
I sometimes add extra cheese for a stronger flavor.
What should I serve this with?
I love serving it with roasted chicken, beef, or a simple green salad.
Conclusion
This gnocchi alla Romana is one of my favorite baked pasta-style dishes because it’s creamy, crispy, and incredibly comforting. I love how simple ingredients come together into something that feels elegant, cozy, and perfect for both everyday meals and special occasions.
A classic Italian gnocchi alla Romana made with creamy semolina, butter, and Parmesan, baked until golden and crisp on the edges while remaining soft and rich in the center.
Total Time:50 minutes
Yield:Serves 6
Ingredients
4 cups whole milk
1½ cups grated Parmesan cheese
1½ cups semolina flour
2 large egg yolks
4 tablespoons butter
½ teaspoon freshly grated nutmeg
Salt, to taste
Black pepper, to taste
½ cup grated Parmesan cheese (for baking)
3 tablespoons melted butter (for baking)
Fresh sage leaves
Instructions
Heat milk and butter in a large saucepan until bubbles form around the edges.
Remove from heat and slowly whisk in semolina flour until smooth.
Return to medium heat and cook, stirring constantly, for 5–7 minutes until thick and pulling away from the sides.
Remove from heat and stir in Parmesan cheese, nutmeg, salt, and pepper.
Add egg yolks and mix until fully incorporated and smooth.
Spread mixture evenly onto a buttered, foil-lined baking sheet. Cover and cool completely.
Preheat oven to 400°F.
Cut cooled mixture into discs using a cookie cutter.
Arrange discs slightly overlapping in a buttered baking dish.
Drizzle with melted butter and sprinkle with Parmesan.
Bake until golden and crisp around the edges.
Lightly toast sage in butter and garnish gnocchi before serving.
Notes
Allow the mixture to cool fully so it cuts cleanly.
Freshly grated Parmesan provides the best flavor and texture.
Discs can be cut into squares if a cutter isn’t available.
