Roman Gnocchi

Hello hungry peoples,
This is the gnocchi for people who are scared of making gnocchi. It is based on semolina flour, milk and eggs which bind together to form a thick custardy, dough like polenta. Once it chills it is pretty solid and all you have to do is cut in into rounds and ta da…….you have gnocchi! This makes a super rich delicious dish, a bit like a fancy mac and cheese. Semolina is also a good replacement for polenta if you don’t have much time as it cooks super quick.

Roman Gnocchi
Prep time: 1 hour 10 minutes
Cook time: 35 minutes
Total time: 1 hour 45 minutes
Yield: 4 serves
Calories per serving: 611


  • 4 cups milk
  • 1 1/2 cup semolina
  • 3 eggs
  • 1 1/3 cup grated parmesan
  • 50g butter
  • 1/2 cup cream
  • 1 tsp pepper
  • 1 tsp salt

Cooking Directions

  1. Grease a medium sized casserole dish.
  2. Put the 4 cups of milk into a pot and bring to a boil.
  3. Reduce heat to medium. Whisk in the 1 1/1 cups semolina. Stir it until it thickens. Remove from heat.
  4. Stir in 3 eggs, 1 cup of parmesan and 50g of butter. Gruyere cheese instead of parmesan would be amazing but I didn’t have any. Ce la vie.
  5. Season with salt and pepper.
  6. Pour your semolina mixture into the casserole dish. Chill in the fridge for an hour.
  7. Preheat your oven to 200°C.
  8. Remove your semolina from the casserole dish. It will hold together so you should be able to just turn it upside down.
  9. Using a biscuit cutter cut the semolina into rounds. You can really do any shape you want but rounds is traditional.
  10. Arrange the rounds back into the dish. I like to use the off cuts to help prop the rounds up. Plus I hate wasting food.
  11. Pour your half a cup of cream onto your rounds. Sprinkle with the remaining 1/3 cup of parmesan and season with salt and pepper.
  12. Bake for 25 minutes. Serve with a green salad so you don’t have a heart attack. This is one crazy rich dish.
Roman Gnocchi
Roman Gnocchi

Difficultly: Easy peasy

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