Gnocchi alla Romana (Semolina Gnocchi Bake)
Why this recipe works
- Creamy centre: Cooking the semolina in milk, then enriching it with butter, egg and Parmesan, gives the rounds a soft, spoonable interior once baked.
- Golden savoury topping: A final layer of melted butter and Parmesan helps the surface brown deeply while the edges bubble and crisp.
- Easy to stage ahead: The semolina can be cooled, cut and arranged before baking, making the final oven time simple to manage.
Get the most out of this recipe
Timing notes
- Let the semolina set fully: Cut the rounds only once the semolina is firm and no longer tacky; this gives cleaner shapes and easier layering.
- Rest before serving: A short rest after baking helps the creamy layers settle, so the rounds lift from the dish more neatly.
Texture tips
- Avoid lumps: Rain the semolina into gently simmering milk while whisking constantly, then switch to a spatula once the mixture becomes too thick to whisk.
- Encourage browning: Overlap the rounds in a shallow baking dish so the exposed edges can catch the butter, cheese and oven heat.
Ingredient notes
- Use semolina, not potato: Unlike many other gnocchi, this dish relies on fine semolina cooked into a thick porridge-like base before being cooled and baked.
- Choose a good grating cheese: Parmesan gives the strongest savoury finish, while Grana Padano makes a slightly milder, sweeter alternative.
Make-ahead tips
- Prepare before baking: Spread, cool and cut the semolina in advance, then arrange the rounds in the dish and bake when needed.
- Reheat gently: Reheat covered portions in a 180°C (355°F) oven until piping hot, adding a little butter on top if the surface looks dry.
- Freeze cooked portions: Cool completely, wrap well and freeze in portions; defrost before reheating for the best texture.
Equipment you'll need
Ingredients
Instructions
- Pour the milk into a saucepan and bring it just to a simmer over medium heat. Stir in the salt and nutmeg.
- Reduce the heat to low and rain in the semolina in a steady stream, whisking constantly to prevent lumps. Switch to a spatula and cook, stirring vigorously, for 6 to 8 minutes until very thick and pulling away from the sides of the pan.
- Take the pan off the heat and beat in 50 g of the butter until melted. Stir in 80 g of the Parmesan and the black pepper, then beat in the egg until fully incorporated and glossy.
- Tip the hot semolina onto a large, lightly buttered surface and spread it into an even layer about 1.5 cm thick. Leave to cool and set until firm enough to cut cleanly.
- Heat the oven to 200°C (390°F). Cut the set semolina into rounds and arrange them in overlapping rows in a baking dish.
- Melt the remaining 40 g butter and spoon it over the rounds, then scatter over the remaining 40 g Parmesan. Bake for 20 to 25 minutes until deeply golden and bubbling at the edges; rest for 5 minutes before serving.
Recipe notes
Tips
- Whisk the semolina into gently simmering milk, not boiling milk, to keep the mixture smooth and prevent scorching.
- For neat rounds, let the semolina cool until fully firm; if it still feels tacky, give it another 10 minutes before cutting.
- If serving anyone vulnerable to foodborne illness, use a pasteurised egg as this dish includes egg stirred into hot semolina before baking.
Substitutions
- Replace Parmesan with Grana Padano for a slightly milder, sweeter finish.
- Replace whole milk with low-fat milk for a lighter bake, but expect a slightly less rich texture.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot; add a small knob of unsalted butter on top if it looks dry. Freeze portions well wrapped for up to 2 months and reheat from defrosted.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Jansson’s Frestelse (Swedish Potato and Anchovy Casserole)
Swedish potato and anchovy casserole baked with double cream
Traditional Beef Cottage Pie
Minced beef and gravy topped with mashed potatoes
Venison Casserole with Juniper and Root Vegetables
Slow-braised venison with juniper and root vegetables
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Flødekartofler (Danish Creamed Potatoes)
Danish creamed potatoes baked with garlic and nutmeg
Tuna Casserole (Baked Pasta with Mushrooms and Breadcrumbs)
Baked tuna pasta casserole with mushrooms and crisp breadcrumbs
Shrimp and Grits (Creamy Maize Grits with Bacon and Prawns)
Creamy grits topped with bacon sautéed prawns
Pot-au-Feu (French Beef Stew)
French beef stew with brisket, vegetables and clear broth
Spicy Miso Noodles with Garlic and Spring Onion
Udon noodles in a spicy miso sauce with spring onion
Air Fryer High Protein Chicken
High protein air-fried yoghurt-marinated chicken with cucumber salad.
Albóndigas en Chipotle (Beef Meatballs in Chipotle Tomato Sauce)
Beef meatballs simmered in smoky chipotle tomato sauce
Korma Nawabi (Mughlai Chicken Curry)
Mughlai chicken korma with yoghurt, cashews and saffron
Spätzle (German Egg Noodles with Butter and Chives)
Soft spätzle noodles tossed with butter and chives
Polenta Cremosa con Uova (Creamy Polenta with Fried Eggs)
Creamy polenta with butter, Parmesan and fried eggs
Croquetas de Jamón (Ham and Béchamel Croquettes)
Crisp ham croquettes with a creamy béchamel centre
Quiche aux Poireaux (French Leek Quiche)
French leek quiche with a creamy egg and crème fraîche filling
Soufflé au Fromage (Gruyère Cheese Soufflé)
Puffed Gruyère soufflé made with béchamel and egg whites
Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)
Pumpkin gnocchi with butter, sage and Parmigiano Reggiano
You might also like
Baked Salmon with Aji Amarillo and Honey Glaze
Baked salmon with aji amarillo, honey and lime glaze
Lemongrass Chicken Traybake with Peppers and Jasmine Rice
Lemongrass chicken traybake with peppers, onion and jasmine rice
Tandoori Whole Roast Chicken
Whole roast chicken in a yoghurt tandoori marinade
Fattoush (Toasted Pitta Salad)
Crunchy salad with toasted pitta, vegetables and sumac
Bubble and Squeak Cakes with Poached Eggs
Fried potato and cabbage cakes topped with poached eggs
Frittata di Zucchine (Italian Courgette Frittata)
Italian courgette frittata with Parmesan
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
