Roman-Style Gnocchi Recipe
Soft, buttery semolina gnocchi baked to perfection with Parmesan cheese.
Ingredients
- 1 liter (4 cups) whole milk
- 1 cup semolina flour
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp nutmeg (optional)
- 1/2 cup grated Parmesan cheese
- 2 egg yolks
- 1/4 cup heavy cream
- Extra butter for greasing and topping
Instructions
- Heat the milk: In a saucepan, bring the milk to a gentle simmer over medium heat. Add salt and nutmeg.
- Incorporate semolina: Gradually whisk in the semolina flour, stirring constantly until thick and smooth. Cook for about 5 minutes.
- Add butter and cheese: Remove from heat and stir in butter, Parmesan cheese, and egg yolks until fully combined.
- Shape the gnocchi: Spread the mixture onto a greased baking sheet and smooth it out to about 1/2 inch thick. Let it cool completely (about 30 minutes).
- Cut the gnocchi: Use a round cutter or a glass to cut out circles of dough. Arrange them in a buttered baking dish, slightly overlapping.
- Bake the gnocchi: Preheat oven to 375°F (190°C). Drizzle heavy cream and extra butter over the gnocchi, then bake for 20–25 minutes until golden brown.
- Serve and enjoy: Let it cool slightly before serving. Enjoy with extra grated Parmesan!
Notes
- For extra crispiness, broil the gnocchi for the last 5 minutes of baking.
- You can substitute Parmesan with Pecorino Romano for a stronger flavor.
- Leftovers can be refrigerated and reheated in the oven.