Roman-style gnocchi Original and easy recipe


Roman-style gnocchi, is a typical first course of Italian cuisine, particularly of Rome and the Lazio region. They are mouth-watering baked gnocchi, soft little disks made from a mixture of semolina, milk, butter, eggs, and Parmigiano Reggiano cheese, arranged in a baking pan, covered with melted butter and pecorino cheese, and finally gratinated in the oven, where they will form a golden and crispy crust that makes them irresistible!

Like any traditional recipe, there are several variations, mainly in seasoning the gnocchi: some people add sauce, and some enrich the pan with various kinds of cold cuts.

The one I am giving you today is the Original Recipe for “Roman-style gnocchi”.

This is an effortless and quick preparation, which unlike classic Potato Gnocchi and Pumpkin Gnocchi, does not require any manual skills!

The base cooks on the stove for 3 minutes and once cooked, thanks to the special trick of forming a cylinder of dough, the small disks are sliced with a knife!

Without wasting time carving, reassembling, and especially without wasting dough, Roman-style gnocchi are ready to be arranged in the pan! Just like potato gnocchi, they are ideal for both lunch and dinner; in Rome’s restaurant menus call for them to be served on Thursdays, as well as Friday fish and Saturday tripe!

But the truth is that Roman-style gnocchi are so quick and perfect for all occasions! For Sunday lunch, or an evening with friends, prepare well in advance for buffets and parties!

Try them and you will fall in love with them!

Discover other typical Roman dishes such as:

Roman-style gnocchi

Recipe Difficulty Level: easy Servings: 4

  • 1 liter (4 cups plus 3 tbsp) whole milk
  • 250 g (8.8 oz) of semolina
  • 100 g (¾ stick plus 1 tbsp) butter
  • 2 egg yolks
  • 3 tablespoons of grated Parmigiano Reggiano cheese
  • 2 tablespoons of grated pecorino cheese
  • grated or powdered nutmeg
  • salt
  • fresh sage (optional) for seasoning

1. First, heat the milk in a saucepan with 50 g (¼ stick plus 1 tbsp) of butter, salt, and grated nutmeg.

2. When the milk comes to a boil, add the semolina, and stir vigorously with a hand whisk until it has reached the consistency of polenta.

3. Finally, incorporate the lightly beaten egg yolks and 3 tablespoons of Parmesan cheese, stirring constantly. Mix together and turn off the heat.

The Roman-style gnocchi dough is ready.

Many people pour the mixture onto baking paper leveled with a rolling pin to a thickness of 1 cm, and after cooling for about 30 minutes, with a 5 cm circle they carve the small disks. This way, however, a lot of dough is left over; to get around the problem, I followed the trick of a good friend of mine from Rome, which makes it possible to get a lot of disks in just a few minutes.

1. Pour the dough onto baking paper, and roll it into the shape of a salami giving it a thickness of 5 cm. The dough is elastic and easily shaped without any problems.

2. Wrap it up and let it cool. Half an hour of rest will suffice, or give it a 15-minute pass in the refrigerator.

3. Cut to the thickness of 1 cm on your small disks. If necessary, wet your knife and reshape them into a round shape in your hands.

4. Finally, butter the baking pan, place your gnocchi, and sprinkle with 25 g (¼ stick) of melted butter, the pecorino cheese, and the rest of the butter in small flakes.

If you like, add the sage leaves as well.

5. Bake in a static oven for 15 to 20 minutes at 180°C (356 °F) For the last 5 minutes, operate the grill and let your gnocchi brown!

Here are your gnocchi alla romana ready!


In the pan ready to gratin for 1 to 2 days. Once cooked, they will keep in the refrigerator for 2 days. Simply reheat them at the time and gratin them with a tiny bit of butter.

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