DISH RESEARCH · Dish
Gnocchi alla Romana
Roman baked semolina rounds with a custardy centre and a crisp, buttery Parmigiano-Reggiano top.
About Gnocchi alla Romana
Gnocchi alla Romana is a classic Roman preparation of semolina rather than potato. This profile follows Daniel Gritzer's Serious Eats version.
Milk, butter and Parmigiano-Reggiano make the semolina rich and savoury, while egg yolks give the centre a gentle custardy depth.
The overlapping rounds emerge sizzling and golden, with crisp cheese-speckled tops over soft, smooth interiors.
Allergens in this recipe
Contains: Milk, Wheat (gluten), Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gnocchi alla Romana
Roman Semolina Gnocchi.
- MilkCreamy cooking liquid
- Kosher saltSeasoning
- Semolina flourStructured semolina base
- Unsalted butterRichness, greasing and browned finish
- Parmigiano-ReggianoSavoury cheese enrichment and crust
- Egg yolksCustardy binding
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Milk:
- Kosher salt:
- Semolina flour:
- Unsalted butter:
- Parmigiano-Reggiano: . Parmigiano-Reggiano maps to the established Parmesan-cheese route
- Egg yolks:
Origins & food traditions
Gnocchi alla Romana is a Roman and Lazian semolina dish from Italy's pre-potato family of gnocchi. The selected baked version is named explicitly without treating it as interchangeable with boiled potato gnocchi.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Italian Cuisine
- Roman Cuisine
- Roman CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.