Gnocci Alla Romano Recipe

Name: Gnocci Alla Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g semolina; 1 liter milk; 100 g parmesan cheese, grated; 50 g parmesan cheese, grated (extra); ¼ cup unsalted butter; 3 egg yolks; ¼ cup unsalted butter, melted; 2 garlic cloves; ½ cup sage leaf; salt, pinch

Servings: persons

1
Bring the milk to a boil and gradually stir in the semolina.
2
Keep stiring as it thickens, continue to cook for 10 minutes then remove the pot from the heat.
3
Beat the yolks with a splash of milk and add them to the semolina, together with the cheese, 1/4 cup butter and a pinch of salt.
4
Mix well.
5
Spread the semolina into a pan or work table to about 1cm thick.
6
Allow the semolina to cool, then cut into squares or diamonds.
7
Layer the sqaures into a dish and sprinkle some of the extra cheese between the layers.
8
When all used up, sprinkle the melted butter over the gnocci, alowing it to soak inches.
9
Bake the gnocchi 15 minutes in a hot (200C) oven, until golden, and serve at once.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g semolina, 1 liter milk, 100 g parmesan cheese, grated, 50 g parmesan cheese, grated (extra), and more.

Yes, Gnocci Alla Romano falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gnocci Alla Romano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions