Lazio — Rome, traditional Thursday preparation
Roman-style gnocchi made from semolina (not potato) — thick rounds of semolina porridge cooled, cut into discs, layered with butter and Parmigiano-Reggiano, and baked until the tops are golden and crisp and the interiors remain soft and yielding. Gnocchi alla romana are not boiled — they are baked. The semolina is cooked like a thick polenta with milk, egg yolks, butter, and Parmigiano, then spread on a greased surface to set. Once cold and set, discs are cut with a round cutter and layered for baking. A Thursday tradition in Rome (as is pasta e fagioli) in the calendar of cucina romana.
Milk-sweet semolina with egg-yolk richness; butter richness; the Parmigiano gratinata provides the crisp, salty top layer that contrasts with the soft, yielding interior; Thursday in Rome means this dish — simple, deeply satisfying, and impossible to improve
{"Cook the semolina in full-fat milk (not water) until very thick — the mixture must be stiff enough to spread and set solid","Add egg yolks and cold butter off heat — the residual heat cooks the yolks gently without scrambling; both must be added off heat","Spread to exactly 1cm thickness on a greased surface — too thin and the discs break; too thick and the interior remains starchy","Layer discs overlapping in the dish — the slightly overlapping arrangement means each disc is partially covered by the next, creating a structured top layer","Bake at 200°C until the top is golden and the Parmigiano has gratinated — 20–25 minutes"}
{"A pinch of nutmeg in the semolina mixture is the Roman tradition — it adds warmth without perceptible spice","Use 30-month Parmigiano for the top layer — it gratinates more readily and has the crystalline texture that makes the finished crust distinctive","Collect the trimmings (the odd-shaped pieces from cutting the discs) and bake them at the same time on a separate tray — they are delicious and shouldn't be wasted","Unsalted butter for both cooking and layering — salted butter makes the dish too salty with the Parmigiano also present"}
{"Thin semolina porridge — if the mixture doesn't hold its shape on the surface, it cannot be cut into discs","Adding egg yolks while still on heat — they scramble and create yellow lumps throughout the mixture","Discs cut before completely cold — warm semolina is too soft to cut cleanly; refrigerate until completely cold","Under-baking — the top should be genuinely golden, not pale; the Maillard reaction on the Parmigiano is the flavour payoff"}
La Cucina Romana (Livio Jannattoni)