{"id":8979,"date":"2026-07-11T12:42:07","date_gmt":"2026-07-11T19:42:07","guid":{"rendered":"http:\/\/recipephany.com\/?p=8979"},"modified":"2026-07-11T12:43:50","modified_gmt":"2026-07-11T19:43:50","slug":"baked-semolina-gnocchi-gnocchi-alla-romana","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=8979","title":{"rendered":"Baked Semolina Gnocchi (Gnocchi alla Romana)"},"content":{"rendered":"\n

Let\u2019s face it, they don\u2019t look like the bite-sized, curled-up potato dumplings we call gnocchi. Crispy on the outside and soft inside, baked semolina gnocchi (gnocchi alla Romana<\/em>) look more like polenta. But there\u2019s no corn, just durum wheat semolina\u2014a creamy, dreamy ingredient famous for making the tastiest pasta. Chewy, slightly sweet, and with umami-rich Parmesan or Romano, baked semolina gnocchi nails it as an app, side dish, or comfort-food main course.<\/p>\n\n\n\n

Our friend and cooking inspiration Joanne Hults (of Steamed Chinese Buns<\/a> and Montreal Slaw<\/a>) delighted us with this classic years ago. Since the dish goes back to ancient Rome, variations show up all over the web. While I wouldn\u2019t mess with Joanne\u2019s great recipe, I did change the shaping method. Instead of pouring the dough into a pan, refrigerating it, and then cutting it into squares, I used famous chef Yotam Ottolenghi\u2019s trick. He forms the dough into a roll and slices it like refrigerator cookies. The edges aren\u2019t as neat, but this method saves washing a pan and the round disks overlap nicely.<\/p>\n\n\n\n

Where to find coarse semolina<\/strong><\/p>\n\n\n\n

You can find semolina flour<\/em>, the milled version of semolina for making pasta and breads, all over the place. But coarse semolina<\/em>\u2014the gritty stuff that keeps pizza dough from sticking\u2014doesn\u2019t even make it to the shelves of our Whole Foods. And it\u2019s the coarse semolina that gives this dish the right chew.<\/p>\n\n\n\n

So I turned to our local Indian store. They sell sooji, <\/em>exactly the coarse semolina we need. When the owner asked me what I planned to make, I described the cheesy dish. He said he uses it to make dessert. So now we know, this tasty protein-rich grain spans both the savory and sweet universes.<\/p>\n\n\n\n

In a pinch, you can use semolina flour\u2014you\u2019ll get that same famous flavor and a bit of chew. But a visit to your local Indian grocery is always worth it. You can pick up some spices while you\u2019re there.<\/p>\n\n\n

Baked Semolina Gnocchi (Gnocchi alla Romana)<\/span><\/strong><\/h3>\n\n\n

Special thanks to Joanne Hults<\/em><\/p>\n\n\n\n

    \n
  • 1 quart milk <\/li>\n\n\n\n
  • 1 teaspoon salt<\/li>\n\n\n\n
  • 1 \u00bd cups semolina (or coarse sooji from Indian store)<\/li>\n\n\n\n
  • 2 egg yolks, beaten<\/li>\n\n\n\n
  • 2 cups (or to taste) finely grated Parmesan or Romano cheese<\/li>\n\n\n\n
  • Butter (for baking dish)<\/li>\n\n\n\n
  • 4 tablespoons butter, room temperature<\/li>\n\n\n\n
  • Ground black pepper<\/li>\n<\/ul>\n\n\n\n
      \n
    1. In a heavy saucepan, combine milk and salt, and heat until it starts to simmer. Lower heat and drizzle in semolina, stirring vigorously with a whisk until thickened, only about 5 minutes. It will thicken quickly\u2014so keep stirring and maintain low heat so it doesn\u2019t burn.<\/li>\n\n\n\n
    2. Once it has thickened, stir constantly for another 2 minutes or so, until the mixture pulls away from the sides of the pan.<\/li>\n\n\n\n
    3. Remove pan from heat and let sit 10 minutes.<\/li>\n\n\n\n
    4. With a wooden spoon, stir in beaten yolks and 1 cup of the cheese.<\/li>\n\n\n\n
    5. Cut two pieces of plastic wrap, each about 20 inches long. Spoon half of the mixture onto each piece. Form into two rolls, each about 1\u00bd inches wide and 15 inches long. Refrigerate for at least 2 hours, until set.<\/li>\n\n\n\n
    6. Set oven to 400\u00b0. Butter a large, shallow baking dish.<\/li>\n\n\n\n
    7. Remove plastic wrap and cut each roll into \u00bd-inch slices (like thick refrigerator cookies). If they get lopsided, reshape into disks, using your fingers. Arrange disks in rows that overlap slightly in the baking dish. If it all won\u2019t fit in the dish, wrap up the extra and freeze it to use later.<\/li>\n\n\n\n
    8. Dot the gnocchi with 4 tablespoons butter, grind on plenty of pepper, and sprinkle with remaining cheese (or however much you want). Bake until hot and cheese turns golden, about 25-35 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Let\u2019s face it, they don\u2019t look like the bite-sized, curled-up potato dumplings we call gnocchi. Crispy on the outside and soft inside, baked semolina gnocchi (gnocchi alla Romana) look more like polenta. But there\u2019s no corn, just durum wheat semolina\u2014a creamy, dreamy ingredient famous for making the tastiest pasta. Chewy, slightly sweet, and with umami-rich Parmesan or Romano, baked semolina gnocchi nails it as an app, side dish, or comfort-food main course. Our friend and cooking inspiration Joanne Hults (of Steamed Chinese Buns and Montreal Slaw) delighted us with this classic years ago. Since the dish goes back to ancient Rome, variations show up all over the web. While I wouldn\u2019t mess with Joanne\u2019s great recipe, I did change the shaping method. Instead of pouring the dough into a pan, refrigerating it, and then cutting it into squares, I used famous chef Yotam Ottolenghi\u2019s trick. He forms the dough into a roll and slices it like refrigerator cookies. The edges aren\u2019t as neat, but this method saves washing a pan and the round disks overlap nicely. Where to find coarse semolina You can find semolina flour, the milled version of semolina for making pasta and breads, all over the place. But coarse semolina\u2014the gritty stuff that keeps pizza dough from sticking\u2014doesn\u2019t even make it to the shelves of our Whole Foods. And it\u2019s the coarse semolina that gives this dish the right chew. So I turned to our local Indian store. They sell sooji, exactly the coarse semolina we need. When the owner asked me what I planned to make, I described the cheesy dish. He said he uses it to make dessert. So now we know, this tasty protein-rich grain spans both the savory and sweet universes. In a pinch, you can use semolina flour\u2014you\u2019ll get that same famous flavor and a bit of chew. But a visit to your local Indian grocery is always worth it. You can pick up some spices while you\u2019re there. Baked Semolina Gnocchi (Gnocchi alla Romana) Special thanks to Joanne Hults<\/p>\n","protected":false},"author":1,"featured_media":8981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,752,332,12,449,757],"tags":[1053,1052,1054,1051],"class_list":["post-8979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-cheese-dishes","category-italian","category-main-dish","category-side-dishes","category-vegetarian","tag-baked-gnocchi","tag-coarse-semolina","tag-gnocchi-ala-romana","tag-semolina-gnocchi"],"yoast_head":"\nBaked Semolina Gnocchi (Gnocchi alla Romana) - Recipephany<\/title>\n<meta name=\"description\" content=\"Chewy, slightly sweet, and with umami-rich Parmesan or Romano, baked semolina gnocchi nails it as an app, side dish, or comfort-food main.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=8979\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Semolina Gnocchi (Gnocchi alla Romana) - 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