Entree: Italy – Lazio / Rome – Gnocchi alla Romana (Baked semolina gnocchi disks enriched with butter, egg yolks, and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (960 ml) whole milk
- 1 cup (170 g) fine semolina (semolino)
- 6 tbsp (90 g) unsalted butter, divided
- 4 large egg yolks (approx. 2 3/8 oz (68 g))
- 1 cup (100 g) finely grated Parmigiano-Reggiano
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 2 tbsp (28 g) unsalted butter, melted, for dotting and brushing the top
- Extra grated Parmigiano-Reggiano for sprinkling, about 1/4 cup (25 g)
- Freshly ground black pepper, to taste

Show original ingredient measurements

- 4 cups (960 ml) whole milk
- 1 cup (170 g) fine semolina (semolino)
- 6 tbsp (90 g) unsalted butter, divided
- 4 large egg yolks (approx. 68 g)
- 1 cup (100 g) finely grated Parmigiano-Reggiano
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 2 tbsp (28 g) unsalted butter, melted, for dotting and brushing the top
- Extra grated Parmigiano-Reggiano for sprinkling, about 1/4 cup (25 g)
- Freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, bring the milk and 3 tbsp (45 g) butter to a gentle simmer over medium heat, stirring so it does not scorch.
2. Gradually whisk in the semolina in a steady stream to avoid lumps; continue whisking until the mixture thickens to a very thick porridge that pulls away from the sides of the pan, about 4–6 minutes.
3. Remove from heat, stir in the remaining 3 tbsp (45 g) butter, then quickly whisk in the egg yolks, 1 cup (100 g) grated Parmigiano-Reggiano, salt, and nutmeg until smooth and fully incorporated.
4. Spread the hot semolina mixture into a rimmed baking sheet or tray (about 9x13 in/23x33 cm) lined with parchment, smoothing it to an even thickness about 1/2 inch (1.2 cm). Press firmly to compact. Let cool to room temperature, then refrigerate until firm, at least 1 hour (or overnight).
5. Using a round cutter about 2.5–3 in (6–7.5 cm) in diameter, cut the chilled semolina into disks. Re-roll scraps once if needed to make more disks.
6. Preheat the oven to 425°F (220°C). Butter a shallow baking dish with 1 tbsp (14 g) butter. Arrange the disks in a single layer, slightly overlapping, or standing on edge in rows to resemble scales; dot or brush the surface with melted butter and sprinkle with extra grated Parmigiano-Reggiano and a little black pepper.
7. Bake until the top is bubbling and edges are golden brown, about 15–20 minutes; for extra color, place briefly under the broiler for 1–2 minutes while watching closely.
8. Remove from oven, let rest 2 minutes, then serve hot, optionally garnished with a little extra grated Parmigiano and a pinch of nutmeg.