Roman Semolina Gnocchi Baked with Pecorino and Butter

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Gnocchi alla Romana is a classic Roman dish that's nothing like pillowy potato gnocchi; instead, soft discs of cooked semolina are layered in a baking dish, lavished with butter and sharp Pecorino Romano, then baked until a golden crust forms over tender, custardy rounds. The result is rich but delicate, with the nutty edge of browned semolino contrasting a creamy, almost spoon-soft interior. Make it the star of a winter Sunday lunch, alongside a peppery salad and a glass of Frascati.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 30 gFat
• 17 gSaturated Fat
• 45 gCarbs
• 2 gFiber
• 12 gSugar
• 24 gProtein
• 520 mgSodium
• 380 mgPotassium
• 430 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the semolina dough

• 4 cups (960 ml) whole milk
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 1 cup (170 g) fine semolina flour
• 2 large egg yolks, lightly beaten
• 1/2 cup (50 g) finely grated Pecorino Romano, plus more for the dish

For the pan and finish

• 3 tablespoons unsalted butter, melted, plus more for greasing
• 1 tablespoon olive oil
• 1/2 cup (50 g) grated Pecorino Romano
• 1 ounce (28 g) unsalted butter, cut into thin pats
• Cracked black pepper, to taste
• Fresh sage leaves, optional, torn

Directions

1. Preheat the oven to 400°F (200°C). Generously butter a 9×13-inch baking dish and dust it with a spoonful of grated Pecorino, tapping out the excess.
2. In a heavy 3-quart saucepan, combine the milk, salt, and nutmeg. Bring to a bare simmer over medium heat, then rain in the semolina while whisking constantly to prevent lumps.
3. Switch to a wooden spoon and stir the mixture over medium-low heat for 4-6 minutes, until it pulls away from the sides of the pan and forms a thick, smooth mound that holds a stripe when you drag the spoon through. Off the heat, beat in the egg yolks and the 1/2 cup of Pecorino until fully incorporated.
4. Scrape the semolina onto a sheet of parchment paper or a buttered rimmed sheet pan. Using a spatula dipped in hot water, smooth it into an even layer about 1/2 inch (1.25 cm) thick. Let cool just until firm enough to handle, about 8-10 minutes.
5. Using a 2 1/2-inch round cutter (or a glass), cut the slab into neat discs. Lift each round with an offset spatula and shingle them, slightly overlapping, in the prepared baking dish in 2 or 3 rows.
6. Drizzle the melted butter (whisked with the olive oil) evenly over the discs. Scatter the remaining 1/2 cup Pecorino over the top, then dot with the thin pats of butter and finish with cracked black pepper.
7. Bake in the center of the oven for 20-25 minutes, until the tops are burnished gold, the edges crisp, and the semolina feels set when pressed. If you want extra color, run under the broiler for 60-90 seconds.
8. Rest the gnocchi for 5 minutes so the discs firm up slightly, then scatter sage over the top if using and serve hot, spooning up any buttery juices from the dish.

Cook’s Notes

• Stir vigorously and constantly once the semolina hits the milk; any lumps will stay lumps and mar the silky texture.
• Let the cooked semolina cool only until you can handle it; cutting while warm keeps the rounds from cracking at the edges.
• For a Roman trattoria-style finish, sprinkle a little grated Parmigiano-Reggiano along with the Pecorino – the two cheeses balance salt and umami.
• Leftovers reheat beautifully: set the dish in a 325°F oven with a few drops of milk and a fresh knob of butter, covered with foil, for 10 minutes.
• Serve with a crisp bitter greens salad (like escarole or radicchio) and a simple protein, since the dish is rich.

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