Gnocchi Alla Romana

5 from 2 votes

Golden circles of soft Gnocchi alla Romana are lightly buttered and baked with Parmesan, for a meltingly scrumptious side dish that boasts perfectly crispy edges. Easy and fun!

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: Italian

Keyword: baked gnocchi, homemade gnocchi, italian dishes

Servings:

Calories: 525kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Gnocchi

4 cups whole milk
1 ½ cups grated Parmesan cheese
1 ½ cups semolina flour
2 large egg yolks
4 tablespoons butter
½ teaspoon freshly grated nutmeg

For Baking

½ cup grated Parmesan cheese
3 tablespoons melted butter
Fresh sage

Instructions

Place the milk and butter in a large saucepan, and heat until bubbles begin to form at the edges of the saucepan.
Remove the pan from the heat, and add the semolina flour, stirring constantly to avoid lumps from forming. Return the saucepan to medium heat, and continue whisking until the mixture thickens and begins to separate from the edges of the saucepan, about 5 to 7 minutes.
Again remove the pan from the heat. Add the parmesan, nutmeg, salt, and pepper. Stir to fully combine, and then add in the egg yolks. Mix well. You can use a handheld mixer to get the mixture incorporated and smooth.
Line a small baking sheet (about 8x12) with foil, and coat with a small amount of melted butter. Pour the gnocchi mixture into the baking sheet, and flatten it out with a spoon. Cover the top with foil or parchment to keep it from drying out.
Let the gnocchi mixture cool completely.
Once the mixture is cool, preheat the oven to 400°F. Use a cookie cutter to cut out discs of the semolina dough. Arrange these in rows in a buttered baking dish, overlapping them slightly.
Drizzle the gnocchi with melted butter and sprinkle with grated Parmesan cheese.
Bake in the preheated oven until golden and crisp. While the gnocchi bakes, lightly toast some sage in a buttered skillet.
Serve the gnocchi hot, topped with toasted sage.

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