Gnocchi Alla Romana
About this Recipe
By: Rachel
Gnocchi and I did not get off to the best start. When I was seventeen, on the night of my winter formal, a group of my friends had planned to meet at the nicest Italian restaurant in town before heading to the dance. I had never before eaten at this particular restaurant, and high-end dining was not our usual fare.
We sat down and began studying the menus. Gnocchi, guanciale, ‘nduja, agnolotti, burrata—I did not know half the words on the menu (nor how to pronounce them). Never one to let that stop me, I confidently placed my order.
“I would like to have the guh-noh-chee, please,” I said, when the waitress came to me.
The waitress, a kind and understanding woman, did not correct me in front of my date and my friends. Instead, she took my order and delivered my meal: a plate of the most delicious, pillowy bites of pasta, swimming in spicy tomato sauce with fresh mozzarella cheese and fragrant, bright-green leaves of basil. Thus began my love affair with gnocchi (which I only learned to pronounce years later).
Most gnocchi are made from a dough of potato, flour, and egg—and they are tricky to make. It is a terribly messy process, and can go wrong in about 50 different ways. Even those of us who enjoy fiddly home cooking often say that gnocchi is a dish best enjoyed while dining out. I am always looking for an easy gnocchi recipe; fortunately, there are few alternative gnocchi recipes that are much easier to make at home, including ricotta gnocchi.
My favorite, though, is gnocchi alla Romana (Roman-style gnocchi). They are made not from potato, but from semolina flour and milk. I had my first taste of Gnocchi alla Romana at Ethan Stowell’s wonderful Italian restaurant, Tavolàta.
Instead of bite-sized pillows of pasta, gnocchi alla Romana are large, tender, delicate rounds baked in the oven and served piping hot. They are soul-satisfying, and I have yet to meet anyone who doesn’t fall in love at first bite.
Gnocchi alla Romana
Ingredients
- 6 tablespoons (80g) unsalted butter, plus more for greasing a sheet pan
- 1 quart (1 liter) whole milk
- 1 ½ cups (260g) semolina flour
- 3 egg yolks
- 1 cup (100g) grated Parmigiano-Reggiano cheese (plus more for topping, if desired)
- ½ cup (50g) aged cheddar cheese, such as Beecher’s Flagship, shredded (mozzarella may be substituted)
- ½ teaspoon freshly grated nutmeg
- Maldon or kosher salt; freshly ground black pepper
- One recipe Versatile, Everyday Red Sauce for Pasta, or other rich Italian tomato sauce
Step by Step Instructions
Step 1
- Generously butter a 9 x 13 sheet pan (or line with plastic wrap) and set aside.
Step 2
- Bring the butter and milk to boil over medium heat. Remove from heat, and sprinkle in the semolina flour in stages until no lumps remain.
Step 3
- With a rubber spatula or wooden spoon, beat in the Parmigiano-Reggiano cheese, and season with the nutmeg, salt, and pepper. Then add in the egg yolks.
Step 4
- Spread evenly into the prepared sheet pan, let cool, cover with plastic wrap, and refrigerate until cold and firm, several hours or overnight.
Step 5
- Using a biscuit cutter, cookie cutter, or drinking glass, cut out circles and overlap them in a buttered baking dish. Cover with red sauce, and top with aged cheddar. Bake at 400ºF (200ºC) for 25 minutes or until hot and bubbling.
Note: Once, I accidentally used polenta instead of semolina flour. It turned out just fine, although with a coarser texture. In a pinch, it will work—and as a bonus, it’s gluten-free!
Beverage Pairing
By: Olivia
Gnocchi alla Romana allows for both white and red wine pairings. Crisp Italian white wines will complement the acidity of the tomato sauce and the nuttiness introduced by the cheese. Try white wine from Soave, made of primarily Garganega, or Verdicchio found most in the Marche of Italy. For Soave, I’d highly suggest grabbing a bottle of Nardello Meridies Soave from Violet Wine for a perfect pairing. If you’d prefer a red wine, you should grab a Sangiovese from Chianti, Montepulciano d’Abruzzo, or a Barbera d’Asti. These light-to-medium red wines are high in acid and will match the depth and richness found in the tomato-based gnocchi.
