Authentic home cooking from Italy, with US measurements. 
Gnocchi alla Romana
This is a classic Roman dish. You can vary it by using different types of flour or toppings, but I made the traditional version with semolina, butter, and pecorino cheese.
Gnocchi alla Romana
This is a classic Roman dish. You can vary it by using different types of flour or toppings, but I made the traditional version with semolina, butter, and pecorino cheese.
Open in Cookpad AppSteps
- 1
Place the milk and a small piece of the butter (taken from the total amount) in a saucepan.
- 2
Heat over medium until the butter melts. When the milk starts to bubble, add the salt and slowly pour in the semolina, stirring constantly.
- 3
Whisk vigorously until the mixture thickens.
- 4
When it pulls away from the sides of the pan, remove from heat and add the egg yolk.
- 5
Add black pepper and all the Parmesan cheese.
- 6
Mix well and transfer the mixture onto a sheet of parchment paper.
- 7
Shape into a log, wrap it up, and let it rest for 1 hour.
- 8
Meanwhile, butter a baking dish. Unwrap the log and, using a wet knife, cut it into rounds.
- 9
Arrange the rounds in the baking dish and top each with small pieces of butter.
- 10
Sprinkle with Pecorino Romano cheese.
- 11
Bake at 400°F (200°C) for 20–25 minutes.
- 12
Here’s a variation: serve with a gorgonzola cream sauce.
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Eid kay Meethay (Sheer khurma)
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