Baked Semolina Gnocchi with Cheese and Butter
Gnocchi alla Romana is a classical Italian dish of creamy semolina cooked in milk, enriched with butter, cheese, and egg yolk, then chilled, sliced, and baked until golden. Unlike potato gnocchi, this Roman version uses semolina for a denser, more custard-like texture. Rich and comforting, it serves as a primo course or light main dish. This recipe includes optional mozzarella and ham layering for extra indulgence, though it pairs equally well with tomato sauce or stands plain with just cheese and butter.
Ingredients
Instructions
- 1
Melt butter in milk over medium heat and bring to a simmer.
- 2
Season with salt.
- 3
Pour semolina from a height in a thin stream while whisking continuously to prevent lumps.
- 4
Remove from heat.
- 5
Stir in grated cheese and egg yolk with a wooden spoon until thick and combined.
- 6
Spread mixture onto parchment paper and shape into a cylinder.
- 7
Chill in fridge for 15 minutes or until firm.
- 8
Cut into desired thickness and arrange in a buttered baking dish.
- 9
Top with additional Parmesan and melted butter if desired.
- 10
Bake at 400°F for about 15 minutes.
- 11
Finish under the grill for 10 minutes or until golden brown.
Tips
Pour semolina from height while whisking to avoid lumps; a whisk keeps the mixture smooth during cooking.
Chill until completely firm before slicing; this prevents gnocchi from falling apart during layering and baking.
Finish under the grill for color and slight crust; watch carefully as it browns quickly.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 180C oven for 10-12 minutes until warm.
Prepare through chilling step up to 2 days ahead. Slice and bake just before serving for best texture.
Serve hot as a primo course or light main. Pairs with a simple green salad and white wine.
Common Mistakes
Do not skip the whisking step to avoid lumpy texture
Do not under-chill the mixture to prevent gnocchi disintegrating when sliced
Do not skip the grill finish to avoid pale, bland appearance
FAQ
Can I use low-fat milk instead of full fat?
Full fat milk creates the rich, creamy base essential to this dish. Low-fat versions will result in thinner consistency and less luxurious flavor. Use full fat or half-and-half for best results.
What if I don't have parchment paper?
Use a lightly oiled baking sheet or marble slab. The goal is a flat surface for cooling; parchment prevents sticking but is not essential if you oil your surface well.
How long can I keep baked gnocchi in the fridge?
Store covered up to 3 days. Reheat in a 180C oven for 10-12 minutes. Do not freeze after baking as the texture becomes grainy; freeze the unsliced chilled mixture instead up to 1 month.