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Roman Semolino Gnocchi

  Roman Semolino Gnocchi

(Gnocchi alla romana)
Serves: 4


  • 4 cups of milk (945 ml)
  • 6 T unsalted butter, divided (85 g)
  • 1 tsp salt (6g)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup semolino (113 g)
  • 1 extra-large egg, beaten
  • 1 cup freshly grated Parmigiano-Reggiano, divided (80 g)
  • Vegetable oil

Combine milk, 2 tablespoons (28 g) of the butter, salt, pepper and nutmeg in a large saucepan. Bring almost to a boil. Slowly pour in semolino, stirring constantly to prevent lumps. Lower heat; simmer 3-5 minutes until mixture is thick and pulls away from the sides of the pan. Remove from heat. Mix in egg and 3/4 cup (60 g) of Parmigiano-Reggiano. Lightly oil a smooth work surface. Spread mixture quickly with oiled spatula to an even thickness of 3/8" (1 cm). Cool 15 minutes. Cut into discs with an oiled 2" (5 cm) round biscuit cutter, using scraps until the mixture is gone. Melt remaining 4 tablespoons (57 g) of butter to brush inside of one large or four individual gratin dishes. Arrange semolino gnocchi as pictured. Brush with remaining melted butter and sprinkle with remaining Parmigiano-Reggiano. (Can be made ahead to this point. Cover and refrigerate.) Preheat oven to 375º F (190º C). Bake 30 minutes, then broil 6" (15 cm) from heat source until golden. Remove from oven. Let stand 2 minutes to set. Serve hot.