Baking » Semolina Gnocchi alla Romana

Semolina Gnocchi alla Romana

Semolina gnocchi alla romana

This semolina gnocchi alla Romana is one of the best Roman comfort food.

The traditional recipe is without any special sauce, but I wanted to have something even delicious, and for that reason, the recipe that I present here is enriched with mushrooms.

dough logs ready to be sliced

They are prepared from scratch and baked and they are delicious and delicate, just what you would like to find at home in an autumn evening, with that nice warmth that comes from the oven.

mushrooms in the pan

It is difficult to find semolina gnocchi in restaurants, even in Italy, it may be that it is such a simple dish that there is no added value in proposing it on the menu, which is why it has kept its homemade taste.

baked semolina gnocchi

Then, as far as I am concerned, I really need to pamper myself these days, I am back, also this weekend from a “hard work” of olive harvesting and extra virgin olive oil production.

Semolina gnocchi alla Romana with mushrooms

This Semolina Gnocchi alla Romana recipe is taken from the blog Kitty’s Kitchen (in Italian) where you can also find other interesting recipes.

Semolina gnocchi alla romana

Semolina Gnocchi alla Romana

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 1 hour 50 minutes

Semolina gnocchi alla Romana with mushrooms. Easy to prepare in advance, this tasty recipe will surprise you!



  • 250 gr (1 1/2 cups) semolina flour
  • 1 liter (4 cups) whole milk
  • 100 gr (9/10 stick) butter
  • 2 egg yolks
  • 100 gr (1 cup) grated Parmigiano Reggiano cheese
  • 1/2 teaspoon salt
  • nutmeg a pinch
  • pepper a pinch


  • 400 gr (14 ounces) porcini mushrooms
  • 500 gr (18 ounces) cardoncelli mushrooms
  • 3 dried porcini mushrooms soaked in water.
  • 1 garlic clove, sliced
  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt


First, put the dried porcini mushrooms in a little water to make them hydrated.

Gnocchi dough

  1. Heat the milk in a thick-bottomed saucepan and add 1/3 of the butter.
  2. Grate the nutmeg in abundance into the milk, when the milk is hot, pour in the semolina.
  3. Mix quickly, starting with a whisk to avoid lumps, then change to the wooden spoon when the mixture begins to become thicker.
  4. At this point add: the eggs and mix well, the Parmigiano Reggiano, always stirring then season with salt.
  5. Spread two sheets of parchment paper on the work surface and pour half of the semolina mixture on each sheet.
    Roll them into two logs with a diameter of 2 inches.
  6. Allow the logs to cool, first 1/2 hour at room temperature, then in the fridge.


  1. At this point, prepare the mushrooms.
  2. Clean and cut cardoncelli into cubes and put them in a pan with the garlic clove.
  3. In another pan do the same with the porcini mushrooms but leave them in whole slices.
  4. Salt the mushrooms and continue cooking for 10 minutes.
  5. Squeeze the dried porcini mushrooms soaked at the beginning, add them to the cardoncelli pan and cook for 2 minutes.
  6. Blend the mix cardoncelli/dried porcini in the blender to obtain a fairly consistent cream. Keep aside.

Gnocchi preparation

  1. Remove the two dough logs from the fridge, cut them into slices 1/2 inch thick.
  2. Grease 2 baking trays, or cover them with parchment paper, arrange the gnocchi on each pan so that they are slightly overlapped, sprinkle with Parmigiano Reggiano and add the remaining butter, cut in flakes, on top of the gnocchi..
  3. Bake at 200°C (400°F) for 20 minutes, or until the gnocchi are crispy and golden brown.


  1. Compose the dish by placing a quenelle on the bottom to be made with the blended cardoncelli. Add a spoonful of sliced ​​porcini mushrooms to the base of the dish. Place the semolina gnocchi on top.
  2. Garnish with rosemary and serve immediately.


Gnocchi can be frozen before baking: put them separated on a tray on top of parchment paper and let them freeze. Once they are frozen, you can put them in a plastic bag or a container, to save space in the freezer.
Baked gnocchi can be kept in the fridge for 2/3 days and reheated in the microwave.

Nutrition Information
Yield 6 Serving Size 1
Amount Per ServingCalories 250

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