Roman Semolina Dumplings – Gnocchi alla Romana

Roman Semolina Dumplings – Gnocchi alla Romana

A heavenly oven dish from the heart of Italy

❤️ Why you'll love this recipe

These golden Gnocchi made from semolina, milk, butter, and Parmesan have nothing to do with classic potato gnocchi – and that’s exactly what makes them so special! Gnocchi alla Romana originally come from Roman cuisine and are a wonderfully uncomplicated oven dish that you can serve warm or lukewarm. Crispy on the outside, soft and creamy on the inside – a love letter to semolina!

Perfect as a vegetarian main dish with salad or as a side dish to meat and roasted vegetables. And the best part: You only need a few ingredients, but a lot of flavor!

🧾 Ingredients for 4 people

• 250 g semolina

• 1 liter whole milk

• 50 g butter (+ a little more for greasing)

• 100 g freshly grated Parmesan (or Grana Padano)

• 2 egg yolks

• 1 pinch nutmeg

• Salt & pepper

👉 For the dish:

• A little butter for greasing

• Optional: a few small knobs of butter and extra Parmesan for baking

🕓 Preparation time

• Preparation: approx. 20 minutes

• Resting time: approx. 30 minutes (to cool)

• Baking time: 20–25 minutes

• Total time: approx. 1 hour

👩‍🍳 Step-by-step preparation

Step 1 – Heat milk & stir in semolina

In a large pot, bring the milk with a pinch of salt and a little grated nutmeg to a boil. Then, while constantly stirring with a whisk, gradually add the semolina.

Once the semolina thickens, stir on low heat for about 5 minutes until a firm lump forms.

💡 Pro tip: The dough should pull away from the sides of the pot. If it’s too thick, add a splash of milk.

Step 2 – Incorporate butter, Parmesan & egg yolks

Remove the pot from the heat. Stir in the butter and about two-thirds of the Parmesan until everything is melted. Then fold in the egg yolks – this adds binding and color.

Step 3 – Spread the dough & let cool

Spread the hot mixture about 1.5–2 cm thick onto greased baking paper or a baking tray. Let it cool completely – this takes about 30 minutes.

Step 4 – Cut out gnocchi

From the firm semolina mixture, cut out round dumplings (Ø about 4–5 cm) – using a glass, dessert ring, or cookie cutter.

Place the gnocchi slightly overlapping in a buttered baking dish.

💡 Pro tip: You can press the leftover dough together and cut out more – nothing goes to waste.

Step 5 – Bake & enjoy

Sprinkle the remaining Parmesan over the gnocchi, place small knobs of butter on top, and bake in a preheated oven at 200 °C top/bottom heat for about 20–25 minutes until golden brown.

My tip: If you like it particularly creamy and rich, you can also pour a fine béchamel sauce over your Gnocchi alla Romana, sprinkle with Parmesan, and bake in the oven until golden brown. This variation is especially popular in Northern Italy and is perfect for festive occasions or when you just want some real “comfort food.”

🍽️ Serving suggestion

The Gnocchi alla Romana taste great on their own, with a fresh salad, or with a fine tomato sauce. You can also serve them perfectly as a side dish to braised meat, poultry, or vegetables.

Decoration tip: Enhance with fresh thyme, basil, or roasted sage leaves.

🌾 What are Gnocchi alla Romana?

“Gnocchi alla Romana” come – as the name suggests – from Roman cuisine. Unlike their potato dough relatives, they are made from semolina, milk, and cheese, cut out, and baked.

In Italy, they are a classic dish for Thursday (Gnocchi giovedì), and today they are a real insider tip of vegetarian cuisine!

🧂 Variants & tips

• Cheese tip: Also very authentic with Pecorino romano!

• With herbs: Finely chopped herbs like rosemary, thyme, or sage can be added to the semolina mixture.

• Low-lactose: Use lactose-free milk & cheese – works great.

• With sauce: A dollop of tomato sauce or mushroom cream sauce makes it a festive main dish.

❄️ Storage & shelf life

• In the fridge: Up to 2 days in an airtight container

• For preparation: Semolina mixture and gnocchi can be prepared in advance – just chill before baking

• Freezing: Possible, best to freeze in portions before baking. Later bake directly in the oven (extend cooking time a bit)

✅ Who is it suitable for?

• Vegetarian ✅

• Lactose-free possible ✅

• Contains gluten ❌ (semolina – not suitable for celiac disease)

• Kid-friendly ✅

• Soul food for everyone ✅