Gnocchi alla romana: how to make it


An easy recipe for an impressive dish that can be prepared in advance for a great dinner with guests!

Gnocchi always scares a lot of people, because it’s said that they’re not easy to make, but this “gnocchi” is not like that made with potatoes or ricotta: it is made with semolina flour, so it’s easier to deal with.


  • 3 cups of milk
  • 1 teaspoon salt
  • 6 tablespoons butter plus 2 tablespoons
  • 1 cup semolina, quick-cooking or finely ground cornmeal
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
  • 4 egg yolks
  • 1/4 pound taleggio, cut into chunks


Preheat oven to 200c°. Butter 1 cookie sheet with 3/4-inch sides.
In a 3 to 4-quart saucepan, heat to scalding milk, salt, and 6 tablespoons butter.

Pour in the polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as the polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in a buttered cookie sheet and smear to a thickness of 1/2-inch. Allow cooling.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of the polenta. Arrange to lean up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until the top is light golden brown. Remove and serve immediately.