Skip to content

Vegetarian, Italy

Roman gnocchi with salad

Roman gnocchi are discs of semolina cooked in milk, topped with parmesan and baked until golden. This recipe serves 4, takes 50 minutes, has a medium difficulty level, and costs €1.90 per person. The key to success is spreading the mixture no thicker than 1 cm, so the discs turn golden outside and stay soft inside.

Roman gnocchi aren't made with potato, they're baked semolina discs, golden and gratinated on top.

Roman gnocchi with salad
Total time
50 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Forget potato gnocchi, Roman gnocchi are something else entirely. Semolina cooked in milk forms a dense dough that you cut into discs, arrange like shingles, and bake until golden. The top turns lightly crisp from the melted parmesan, while the inside stays soft thanks to the butter and egg yolks.

This dish takes a bit of planning, mostly because the dough needs time to cool, but it comes together easily once that's done. Kids usually love the soft, cheesy texture, and the crisp green salad on the side adds just the right freshness. It's a good pick for a quiet Sunday or a vegetarian weeknight meal.

The ingredients

4 people

Pantry

  • Fine semolina flouroften in the pantry 250 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Whole milk 1 l
  • Grated parmesan 100 g
  • Egg yolks 2
  • Butter 60 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Heat the milk with the salt and nutmeg, pour in the semolina in a thin stream while whisking, and cook for 5 minutes until the mixture thickens. 6 min

    Pour the semolina in a thin stream, that's the key to avoiding lumps.

  2. Off the heat, add the egg yolks, half the parmesan, and 20 g of butter, and mix quickly. 1 min

    Mix fast so the yolks don't have time to cook into lumps.

  3. Spread the mixture onto a dampened baking sheet, about 1 cm thick, and let it cool completely. 30 min

    Dampen the sheet with water first, the dough won't stick.

  4. Cut out discs with a glass and arrange them overlapping like shingles in a buttered dish, then scatter the remaining butter and parmesan on top. 5 min

    Tuck the dough scraps between the discs, nothing goes to waste.

  5. Bake at 220°C until golden, and serve with the dressed salad. 15 min

    The gnocchi are ready when the top is golden and the edges are crisp.

Our tips to get it right

  • Whisk constantly while the semolina cooks, the mixture thickens fast and can stick to the bottom of the pan.
  • Let the dough cool completely before cutting the discs, otherwise it sticks and loses its shape.
  • Butter the baking dish generously, the butter caramelizes slightly under the discs and adds flavor.

The variations

  • Swap some of the parmesan for grated gruyere for a milder flavor, good for kids who find parmesan too strong.
  • Mix chopped, well drained spinach into the semolina dough for a greener, more vegetable packed version.
  • Cut smaller discs with a cookie cutter for individual portions, handy for a kids' meal or a buffet.

What to serve it with

  • Simply dressed green salad
  • Seasonal cherry tomatoes
  • A glass of sparkling grape juice

Storage

Roman gnocchi keep for 2 to 3 days in the fridge in a covered dish. They freeze well before baking, once the discs are cut and arranged in the dish. Reheat at 180°C for 15 minutes to bring back the crisp top.

Questions about this dish

Can you use regular semolina instead of fine semolina?

Fine semolina gives a smoother, softer texture. With regular semolina the dough will be a bit grainier, but the result still works fine.

Can Roman gnocchi be made ahead?

Yes, you can cut the discs and arrange them in the buttered dish the day before, then cover and refrigerate. Just bake them the next day when you're ready to serve.

Why is my semolina dough lumpy?

Lumps usually happen when the semolina is poured into the hot milk too fast. Always pour it in a thin stream while whisking nonstop.

Can you use a different cheese instead of parmesan?

Parmesan gives this dish its typical salty, aged flavor, but you can swap it for pecorino for a sharper taste, or gruyere for something milder.

How long does it take to make Roman gnocchi with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Roman gnocchi with a side salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Roman gnocchi with a side salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

Italian cuisine

See all

Cheese recipes

See all