Livio Jannattoni’s Roman Semolina Gnocchi, Gnocchi alla Romana

Gnocchi alla Romana: Enjoy!

Gnocchi alla Romana: Enjoy!

Livio Jannattoni, one of the great Roman gastronomes, says he grew up eating potato gnocchi, and first encountered Gnocchi alla Romana made with semolina in a dining car on a train far from the city.

“Where were the potatoes I knew so well? Horrors! These gnocchi were made just with semolina…”

He does give a recipe for them, however, because some (not all) other Roman authors do.

  • 1 1/2 cups (250 g) semolina
  • 1 quart (1 liter) milk
  • 2 brimming cups (100 g) grated Parmigiano
  • 1/4 cup unsalted butter
  • 2-3 egg yolks
  • 1/4 cup melted unsalted butter
  • Salt

Bring the milk to a boil, and gradually stir in the semolina, stirring constantly to prevent lumps and keep the mixture from sticking to the pot. The mixture will become quite thick; continue cooking and stirring for about 20 minutes, and remove the pot from the fire. Beat the yolks with a little more milk, and add them to the semolina, together with the cheese, solid butter, and a pinch of salt. Mix well and spread the mixture a little less than a half an inch thick (1 cm) on your work surface.

Let the semolina cool for 2 hours, and cut it into squares or diamonds. Butter a pan and layer the squares in it, spreading a little more grated cheese between the layers (there should be 3-4). When all is used up, sprinkle the melted butter over the gnocchi, slowly, to allow it to penetrate.

Bake the gnocchi 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once. A wine? White, for example Orvieto Bianco, or Est! Est! Est!

An Illustrated version of Gnocchi alla Romana
Artusi’s recipe for Gnocchi alla Romana
A Gnocchi alla Romana variation with leeks and speck


Tags: , , , ,

Categories: Gnocchi, Potato and Otherwise, Recipes from Rome & Lazio, Cucina Romana e Laziale

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: