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Gnocchi Alla Romana (Baked Semolina Gnocchi)
Gnocchi Alla Romana (Baked Semolina Gnocchi)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Authentic Italian gnocchi alla Romana made with semolina, Grana Padano, Gruyere cheese, and pancetta.
Ingredients:
  • 1 quart milk
  • 5 tablespoons butter, divided
  • 1.5 cups fine semolina flour
  • 2 egg yolks
  • 1.25 cups grated Grana Padano cheese, divided
  • 0.33333334326744 cup grated Gruyere cheese
  • 1 (3 ounce) package pancetta bacon, diced
  • 1 pinch ground nutmeg, or to taste
Instructions:
  • In a saucepan, bring milk, 1/4 cup butter, and a pinch of salt to a boil. Gradually whisk in semolina to avoid lumps. Cook over low heat until thickened, about 3 to 4 minutes, stirring occasionally. Remove from heat and stir in egg yolks, 1 cup Grana Padano, and Gruyere cheese until combined.
  • In a nonstick skillet over medium heat, crisp up the pancetta by cooking and stirring for 7 to 10 minutes. Then, mix the crispy pancetta into the semolina mixture.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter 2 baking sheets with 1 1/2 teaspoons of butter.
  • Smooth the semolina mixture onto one of the prepared baking sheets, creating a 1/2-inch thick layer. Let it cool down to room temperature for approximately 15 minutes.
  • Using a juice glass or cookie cutter, cut small disks out of the cooled semolina. Arrange the disks on the prepared baking sheet, slightly overlapping them. Sprinkle the remaining Grana Padano cheese over the disks and dot with the remaining 1 1/2 teaspoons of butter.
  • Cook the gnocchi in the preheated oven until they are beautifully crisp and golden brown, which should take around 20 minutes.

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