Gnocchi alla romana

This is actually one of my preferred dishes.  I remember eating this dish loooooots of times siting under a pergola in Italy during my summer holidays in Italy (when I was young)


  • 250g semolina (kind of Italian flour)
  • 50g butter
  • 50g grated Parmigiano cheese
  • 3 egg yolks
  • Pinch of nutmeg
  • 1l milk
  • Pinch of salt

For serving it

  • 200g Butter
  • Sage
  • Grated parmigiano cheese

Get started:

  • Put the milk and butter in a put and turn on the heat (not max heat).
  • Just before the milk start boiling, you add the semolina. Stir until all the semola is gone and until the milk is starting to get thick (like picture below

  • Add the egg yolks one by one while stirring
  • Add the pinch of salt, nutmeg and the parmigiano cheese.

  • When everything is mixed well, you poor the milk mix on a cutting board (wrapped in plastic foil) and try to even it out (like picture below)

  • Let the mix cool down (I always have to watch out that I don’t eat it all when it is cooling it down, because it is daaaaaaaamn good)
  •  Once the mix is cold you can cut out little rounds (or whichever form you prefer).

  • Put the little rounds in a baking dish that you greased with some butter.

  • You now put some of the butter and sage in a pot and let the butter melt on low heat

  • When the butter is melted, poor it over the gnocchi and put some Parmigiano cheese on top

  • Put in 180°C pre-heated oven for 10 minutes and 5 minutes under the grill

 The result looks like this:

You can eat it like this or serve it with a normal tomato sauce.

Let me know if you like it?!

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