Roman Gnocchi
Roman Gnocchi offers a rich, cheesy flavor with a tender semolina texture, perfect for comforting meals and elegant dinners alike.
Ingredients
Instructions
- Put 3 ounces of butter, salt, pepper, and grated nutmeg in the milk and bring to a boil.
- Pour in the semolina, whisking all the time, and cook for 3 to 4 minutes.
- Remove the saucepan from the heat, and, still whisking energetically, incorporate 4 ounces of the Parmesan and the beaten egg.
- Pour the mixture into a flat, buttered dish or tin in a layer about 1/2-inch deep.
- Dip fingers in cold water and pat the semolina flat to make an even layer.
- When it is cold, cut into rounds with a cutter or a glass 2 1/2 inches in diameter or into squares with a knife.
- Flour the utensil after each operation and arrange the gnocchi, overlapping each other, in a buttered gratin dish.
- Sprinkle with the remaining Parmesan and melted butter, then brown in the oven.
Tips & Substitutions
For a richer flavor, consider using homemade broth instead of milk. You can substitute the semolina with finely ground cornmeal for a gluten-free version. Adding sautéed spinach or herbs can enhance the taste. Ensure to whisk continuously to avoid lumps while cooking the semolina. If the mixture is too thick, add a bit more milk to achieve the desired consistency.
Serving Suggestions
Serve the Roman Gnocchi hot, topped with a drizzle of olive oil or additional melted butter. It pairs beautifully with a crisp salad or a side of sautéed vegetables. For a heartier meal, consider serving it alongside Italian recipes like Spinach Dumplings or Pasta Fagioli to create a delightful spread.
Storage & Reheating
Store any leftover gnocchi in an airtight container in the refrigerator for up to three days. To reheat, place them in a baking dish, sprinkle with a bit of water or broth to prevent drying out, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Roman Gnocchi contains roughly 1057 calories, with 12g protein, 131g carbohydrates, and 54g fat. It is an excellent source of iron (53% of the Daily Value), calcium (53% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 2310mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the gnocchi before cooking them?
Yes, you can freeze uncooked gnocchi. Arrange them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook them from frozen by adding a couple of extra minutes to the cooking time.
What can I serve with Roman Gnocchi?
Roman Gnocchi pairs well with simple tomato sauce, pesto, or a light cream sauce. For a complete meal, add a side of roasted vegetables or a fresh arugula salad to balance the richness of the gnocchi.
How do I know when the gnocchi are cooked?
The gnocchi are cooked when they float to the surface of boiling water, which usually takes about 2-3 minutes. Once they rise, allow them to cook for an additional minute before removing them with a slotted spoon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).