Gnocchi alla Romagna (Roman-style Semolina Dumplings)

Frank Bordoni demonstrates the particular style of gnocchi favoured in Rome, strewn with Italian cheese and baked in the oven
By Frank Bordoni
Gnocchi alla Romagna (Roman-style Semolina Dumplings)
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes plus cooling time
  • Effort: easy


  • 100 g butter
  • 500 ml milk
  • 1/2 tsp grated nutmeg
  • 150 g coarse semolina
  • 100 g parmesan, grated
  • 2 large eggs
  • 100 g fontina cheese, grated


1. Grease a small baking tray with butter and set aside. Butter a piece of parchment paper the same size as the baking sheet and set aside.

2. Combine the milk and nutmeg in a medium-sized, heavy pot and season with salt and pepper. Put over a medium heat. Sprinkle in the semolina and bring to the boil, stirring constantly with a wooden spoon.

3. Let the mixture simmer gently for about 6-8 minutes, still stirring, until it is very thick and stiff. Remove from the heat and leave to rest for 5 minutes.

4. Beat in half the parmesan and the eggs and check the seasoning.

5. Turn the mixture out onto the prepared baking tray and spread out evenly. Lay the buttered parchment paper directly on top and leave to cool. Ideally place it in the fridge overnight to firm up.

6. Preheat the oven to 200C/gas 6. Turn the dough out onto a board and peel away the paper. Cut into 5cm rounds with a pastry cutter. Reshape the trimmings and cut out more rounds until the mixture is all used up.

7. Grease a baking dish with butter. Lay the gnocchi in it so that they are slightly overlapping. Dot with the remaining butter. Sprinkle over the fontina and the rest of the parmesan. Bake for 25-30 minutes, or until the top begins to brown and the gnocchi are puffed and golden.

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