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Gnocchi Alla Romana

Gnocchi alla romana is of Latium origin. It's name is famous in international cuisine to identify round gnocchi that is prepared with milk and enriched with butter, cheese and egg yolks; these delicious gnocchi are then baked with butter and cheese.


(4 portions)

100 g butter (just under 1/2 cup or 0.88 of a stick of butter)

30 g  Gruyere cheese ( 1 ounce)

1 liter milk (4 cups)

1 pinch nutmeg

120 g Parmesan cheese (1/2 cup)

250 g semolina (1 cup)

2 eggs




Bring the milk and butter to boil, add a pinch of salt and nutmeg and slowly add the semolina while stirring with a whisk to avoid lumps.

Cook on low heat for several minutes, until the semolina thickens, then remove the pan from the heat and add 80 grams of grated Parmesan cheese and the egg yolks.

Pour the mixture on a large lightly oiled* baking tray, and smooth it a wet spatter into a layer about 1/2" (or 1 cm). *instead of oiling the tray you can use baking paper.

Preheat the oven to 390°F degrees (200°C).

Once the semolina has cooled, cut out round patches with the help of a glass (approx. 2.5"/ 6cm diameter) and place them in a buttered pie pan in rows slightly overlapping one another.

Sprinkle the gnocchi with the Parmesan and Gruyere cheese and the remaining butter.

Bake for about 20-25 minutes, until it forms a beautiful golden crust.

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