Gnocchi alla romana

  • serves 4

This Roman-style gnocchi differs to the more common potato dumplings. This version is made with semolina which is cut out into disks then baked with more butter and cheese for a really indulgent vegetarian supper dish.



  • milk 1 litre
  • butter 40g
  • coarsely ground semolina 250g
  • eggs 3, yolks only
  • parmesan grated to make 3 tbsp

for baking

  • butter 60g, melted
  • parmesan  (or vegetarian alternative) 60g, grated
  • nutmeg grated to make ⅛ tsp


  • Step 1

    Heat the milk with ½ tsp salt and 20g butter in a non-stick pan. When it boils, sprinkle in the semolina, whisking to prevent lumps from forming. Bring the mixture to the boil. Lower heat and simmer for 15-20 minutes, stirring occasionally. The mixture will be very thick.

  • Step 2

    Remove from heat and beat in the remaining 20g butter, and then the egg yolks, one at a time. Stir in the parmesan and season with salt.

  • Step 3

    Sprinkle a little cold water onto a work surface. Spread the mixture onto it, in an even layer about 1cm thick. Cool for at least 2 hours.

  • Step 4

    Heat the oven to 220c/fan 200c/gas 7.

  • Step 5

    Butter a shallow baking dish. Cut the semolina into 6cm rounds. Put the trimmings in the bottom of the dish. Pour over a little melted butter and sprinkle with parmesan. Cover with a layer of cut-out circles, overlapping them slightly. Sprinkle with nutmeg and parmesan, and drizzle with more butter. Continue layering until all the ingredients have been used.

  • Step 6

    Bake for about 20 minutes, or until the top is browned. Remove from the oven and allow to stand for 5 minutes before serving.

Nutritional Information

  • Kcals 656
  • Carbs 60.6g
  • Protein 25.6g
  • Fat 36.2g
  • Salt 1.08g
  • Saturates 20.4g
  • Fibre 1.3g