Roman gnocchi recipe

Name: Roman gnocchi recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml (17.6fl oz) milk; 40 g (1.4oz) butter; 20 g (0.7oz) grated Parmesan; 1 pinch fine salt; 100 g (3.5oz) polenta (cornmeal); 2 eggs; 2 onions, finely sliced; 1 splash olive oil; 4 tomatoes, peeled, de-seeded and diced; 1 garlic clove, unpeeled; 1 sprig of thyme; 4 sprigs of parsley, chopped; 1 tbsp capers; 10 black olives, quartered; 4 anchovy fillets, chopped

Servings: persons

500 ml (17.6fl oz) milk
40 g (1.4oz) butter
20 g (0.7oz) grated Parmesan
1 pinch fine salt
100 g (3.5oz) polenta (cornmeal)
2 eggs
2 onions, finely sliced
1 splash olive oil
4 tomatoes, peeled, de-seeded and diced
1 garlic clove, unpeeled
1 sprig of thyme
4 sprigs of parsley, chopped
1 tbsp capers
10 black olives, quartered
4 anchovy fillets, chopped

1
To make the gnocchi: combine the milk, butter, Parmesan and salt in a saucepan and bring to the boil.
2
Pour in the polenta, all in one go, stirring constantly, then cook for 5 minutes over a gentle heat, still stirring.
3
Lightly beat the eggs then, off the heat, stir them into the polenta.
4
Pour the polenta onto a baking sheet, spreading it out to a depth of about 1 cm/ 1/2 in, then leave to cool until the mixture hardens.
5
To make the tomato concasse: soften the onions in the olive oil for 23 minutes, without letting them colour.
6
Stir the diced tomatoes into the onions, then reduce over a gentle heat to get rid of some of the juices.
7
Add the garlic clove and thyme, then cover and cook over a gentle heat for 2030 minutes.
8
Check the consistency and reduce until the mixture is thick.
9
Blend half the concasse, then return this puree to the rest of the concasse and stir in the parsley, capers, olives and anchovies.
10
Put to one side.
11
Preheat an overhead grill (broiler).
12
Use a 45 cm/1 1/22 in pastry cutter to cut out the gnocchi, then place on a baking sheet.
13
Grill for about 10 minutes, turning them halfway through, until golden all over.
14
Serve immediately, with the tomato concasse spooned over the top.

540

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 15 ingredients. The key ingredients include: 500 ml (17.6fl oz) milk, 40 g (1.4oz) butter, 20 g (0.7oz) grated Parmesan, 1 pinch fine salt, and more.

Yes, Roman gnocchi recipe falls under the Pasta & Noodles 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!