Roman gnocchi are a typical dish from Lazio. According to the traditional recipe, a dough is prepared starting from semolina and milk with the addition of some ingredients, such as parmesan. The dough is spread out on a pastry board or on a baking tray and then left to cool.
At this point, use a glass or a mold to cut out some disks which will become our gnocchi. Usually Roman gnocchi are cooked in the oven after having sprinkled them with grated parmesan.
There are many variations of the traditional Roman gnocchi recipe, so everyone can adapt the preparation to their needs and tastes.
Here is a collection of recipes for preparing Roman gnocchi at home. Also take note of the vegetarian, vegan and gluten-free recipes we suggest, so you can make all your guests happy.
View this post on Instagram
Traditional Roman gnocchi
The traditional recipe for Roman gnocchi includes semolina, whole milk, butter, Parmigiano Reggiano, salt and black pepper. Some recipes include eggs while others don’t.
Ingredients for the dough:
Ingredients to finish the dish:
Preparation
Pour the milk into a large saucepan and season with salt, black pepper and grated nutmeg. Add the butter and mix until the milk comes to the boil. Add the semolina gradually, little at a time, stirring continuously over a medium heat until you obtain a consistency similar to a puree.
Remove the saucepan from the heat and add the egg yolks and grated pecorino. Mix vigorously until a homogeneous mixture is obtained. Divide the mixture into two parts and spread them on two sheets of baking paper. With the help of baking paper, form two cylinders with both doughs and close the ends like a candy. Leave to cool for 40 minutes. After the resting time, unwrap the two cylinders of semolina and slice them about a centimeter thick, using a wet knife.
Melt the melted butter and brush it on the bottom of a baking dish. Arrange the gnocchi slices, overlapping them slightly and brush the surface with the remaining melted butter. Sprinkle with grated pecorino. Bake in the middle part at 180°C for about 15 minutes in ventilated mode, or at 200°C for about 20 minutes in static mode (preheated oven), placing the last 2-3 minutes under the grill. The Roman gnocchi must have a golden and gratinated surface. Remove from the oven and serve hot.
Roman style gnocchi with Thermomix
Anyone who has a food processor can use it to prepare Roman gnocchi by following the correct doses in the recipe and the operating instructions for the dough and cooking.
In the Thermomix jug, place a generous quantity of salt, a sprinkling of nutmeg, 1 liter of milk and 20 grams of butter. Boil for 7 minutes on speed 1, with the temperature set to 100°C. Add the grated Parmigiano Reggiano (40 grams), the semolina available and the two egg yolks. Run the robot for 7 minutes at speed 1, maintaining the temperature at 90 degrees. Place the preparation on a work surface and form a surface approximately 1 centimeter thick. Cut small squares and twist them with your fingers to create the shape of the gnocchi. Lightly grease a baking dish with butter and place the newly formed gnocchi. Sprinkle the surface with a little grated parmesan and distribute small tufts of butter.
Roman style gnocchi with tomato
Are you looking for a light recipe to prepare Roman-style gnocchi? Then you can use totally skimmed milk, a single egg yolk and some fresh tomato to season your dish.
Vegan Roman style gnocchi
To prepare Roman-style gnocchi in a vegan version, you can replace the cow’s milk with vegetable milk or vegetable broth or simply with water. Instead of butter you will use extra virgin olive oil, and instead of parmesan you will use yeast flakes.
Gluten-free Roman-style gnocchi
To prepare gluten-free Roman gnocchi at home you will have to replace the semolina with corn flour. If you are celiac, make sure that all the ingredients chosen for your recipes are completely gluten-free.
Ingredients
In a saucepan, bring the milk and water to the boil with a pinch of salt. Gradually add the corn flour, stirring constantly, and cook for about 10 minutes until you obtain a thick, creamy consistency.
Remove from the heat and add an egg yolk and a generous grating of parmesan. Pour the mixture onto a flat surface and let cool until firm enough to handle.
Form small shapes with your hands and place them on a baking tray. Sprinkle with more grated parmesan and bake at 180°C for about 20 minutes, until the gnocchi are golden on the surface.
Serve hot and enjoy your delicious Roman gnocchi, perfect for a comforting dish full of flavour
Roman style gnocchi without eggs
You can prepare Roman gnocchi without adding eggs. You will still be able to obtain a compact dough by following the right doses of the ingredients to use. Here is the recipe for Roman gnocchi without eggs.
In a pan, heat the milk and a knob of butter to the boiling point, adding the salt. Then reduce the heat and pour in the semolina, mixing quickly with a whisk.
Once you have reached a creamy, lump-free consistency, turn off the heat and add the grated parmesan and nutmeg, mixing well. Spread the mixture evenly on a clean, damp surface, forming a layer about 1 cm thick. Let cool and solidify. Using a round cutter or a glass, cut the gnocchi into the desired shapes. Reuse any scraps to make new gnocchi.
Place the gnocchi in a baking dish previously brushed with melted butter, and season to taste. You can add parmesan and pepper, pesto and stracchino, ham and bechamel, depending on your tastes. Bake at 180°C for about 15-20 minutes, until the gnocchi are golden on the surface. Serve hot and enjoy the goodness of this delicious preparation
Roman-style gnocchi with turmeric
Have you ever thought about adding a secret ingredient to the preparation of your Roman gnocchi? We reveal ours to you: it is the wonderful turmeric. A pinch is enough to make Roman gnocchi even tastier. Here is the recipe.
Gluten-free starred Roman gnocchi
We can vary the traditional recipe for Roman gnocchi not only in terms of ingredients but also in terms of shape. Use cookie molds to prepare Roman gnocchi in many different shapes. Here is our recipe for starred Roman gnocchi.
Roman style gnocchi without milk and without butter
Are you lactose intolerant and would like to prepare Roman gnocchi without milk and butter? Even in this case there is a variant. You can replace the cow’s milk with simply vegetable broth and the butter with extra virgin olive oil.
In a saucepan, bring the vegetable broth to the boil together with 20 g of oil. Then add the semolina and corn flour to the boiling broth, stirring quickly with a whisk to avoid the formation of lumps. Cook the mixture for 5-6 minutes, until it thickens evenly. Once ready, turn off the heat and transfer the mixture into a bowl. Add the egg yolks and grated nutmeg to the semolina, mixing until you obtain a smooth mixture.
Pour the dough onto a cutting board, leveling it to a height of 2-3 centimeters, and leave it to cool for about half an hour. Next, cut out the gnocchi using a glass or round molds, then place them on a previously oiled baking dish, overlapping them slightly.
Season the gnocchi with the remaining oil, some coarsely chopped radicchio and the chopped almonds. Finally, cook in a preheated oven at 200°C for about 20 minutes, until the gnocchi are golden and crispy. Serve hot and enjoy this delicious preparation!
Roman style gnocchi with spinach
Here is a truly delicious variant for preparing Roman gnocchi at home. You can get two-colored gnocchi by adding cooked spinach to the dough.
Start by blending the spinach, a few at a time, with the milk until you obtain a smoothie with the characteristic intense green colour. Next, pour this cream into a large pan together with the butter, salt and nutmeg, and bring to the boil.
Once it reaches the boil, lower the heat and add the semolina, stirring constantly with a hand whisk to avoid the formation of lumps. Continue to simmer until the mixture thickens slightly, taking care that it does not stick to the bottom of the pan. When it reaches the right consistency, remove from the heat.
Add the grated parmesan and egg yolks to the mixture, mixing everything well. Subsequently, proceed with the formation of the gnocchi.
Lay out a large sheet of baking paper and pour the semolina mixture onto it, spreading it evenly with a spatula to obtain a compact rectangle. Let it compact for a few minutes. Using the baking paper, roll the mixture into a cylinder of about 5 cm in diameter, wrapping it firmly in the paper. Let it cool completely. Once cooled, gently remove the baking paper and place the cylinder on a work surface. With a knife with a smooth and slightly damp blade, cut the cylinder into slices about 1 cm thick.
Arrange the Roman gnocchi, slightly overlapping, in a previously buttered baking dish. Finally, season the gnocchi to taste and bake according to the original recipe instructions
https://www.instagram.com/reels/DRaBBXXjCMU/
Roman style gnocchi with lentil ragout
Roman-style gnocchi with lentil ragout is a dish that combines tradition and vegetable cuisine. Prepared with semolina, milk and cheese, the gnocchi are grilled in the oven until they form a golden and fragrant crust. Instead of the classic meat sauce, lentils offer a rich, tasty and sustainable variant, cooked slowly with tomato, aromatic herbs and a light sauté. The result is a creamy and enveloping dish, with a full but balanced flavour, perfect for those looking for comfort food without animal ingredients.
https://www.instagram.com/reels/CsViXeygBPT/
Do you know other recipes for preparing Roman-style gnocchi?
HOMEMADE GNOCCHI: 10 RECIPES FOR ALL TASTES
