The  Romaine gnocchi with semolina are gnocchi made from semolina, whole milk, butter and Parmesan; seasoned with salt and pepper. They are baked after being sprinkled with Parmesan cheese.

A Roman specialty and more widely from the Lazio region, they are traditionally served with meatballs with tomato sauce and Parmesan cheese.

Gluten-free romaine gnocchi are made by replacing the semolina with corn flour.

Level of difficulty: easy
Preparation time : 30 min
Rest time : -
Cooking time : 40 min
Total time :  1 10 h min
Ingredients: 6 people
250 g of semolina
100 g butter
salt to taste
2 c. to s. Parmesan cheese
1 l milk


  • Put 20 g of butter and a little salt in a saucepan. Add the milk.
  • Bring to a boil, then pour the semolina gradually in rain while mixing vigorously with a wooden spoon to avoid the formation of lumps.
  • Cook the semolina over low heat for 20 minutes, stirring constantly.
  • Off the heat, add 2 tbsp. to s. of grated Parmesan while stirring vigorously.
  • Pour the mixture onto a baking sheet lightly lined with parchment paper and slightly moistened, and spread with a damp spatula. Let cool.
  • Take a glass and make discs 4 cm in diameter and 1,5 to 2 cm high with the cold semolina.
  • Take a baking dish, sprinkle with a handful of Parmesan and butter shavings and place a first layer of semolina discs.
  • Sprinkle with Parmesan and butter shavings and form a second layer of gnocchi to sprinkle with grated cheese.
  • Preheat the oven in static mode to 200 ° C.
  • Bake for about 20 min.
  • Take out of the oven and serve piping hot. 
  • Enjoy.

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