📝 About This Recipe
A sophisticated twist on the Roman classic, this dish reimagines dense, buttery semolina discs as delicate dumplings submerged in a crystal-clear, savory broth. While traditional Gnocchi alla Romana is baked with a crust of cheese, this version highlights the tender, melt-in-your-mouth texture of the semolina and the aromatic depth of a slow-simmered stock. It is the ultimate Italian comfort food, offering a warm embrace of nutmeg-scented grains and salty Pecorino Romano in every spoonful.
🥗 Ingredients
The Semolina Gnocchi
- 250 grams Fine Semolina Flour (ensure it is 'semola finissima' for the smoothest texture)
- 1 liter Whole Milk (full fat provides the best richness)
- 50 grams Unsalted Butter (plus extra for greasing the pan)
- 2 Egg Yolks (large, lightly beaten)
- 1/2 cup Pecorino Romano Cheese (finely grated)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1 teaspoon Kosher Salt (adjust to taste)
The Broth and Aromatics
- 2 liters Beef or Chicken Consommé (high-quality, homemade or store-bought bone broth)
- 4-5 pieces Fresh Sage Leaves (whole)
- 1/2 teaspoon Black Peppercorns (cracked)
- 1 piece Parmesan Rind (optional, for extra depth in the broth)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Extra Virgin Olive Oil (high-quality finishing oil)
👨🍳 Instructions
-
1
In a heavy-bottomed saucepan, bring the milk, butter, salt, and a generous grating of nutmeg to a gentle simmer over medium heat.
-
2
Once the milk begins to foam, reduce the heat to low. Slowly rain in the semolina flour with one hand while whisking constantly with the other to prevent any lumps from forming.
-
3
Switch to a sturdy wooden spoon as the mixture thickens. Cook for about 10-15 minutes, stirring vigorously and constantly, until the mixture is very thick and pulls away cleanly from the sides of the pot.
-
4
Remove the pot from the heat. Let it cool for 2 minutes, then quickly beat in the two egg yolks and the grated cheeses until the dough is smooth and glossy.
-
5
Lightly grease a large baking sheet or dampen a clean marble surface with water. Spread the hot semolina mixture onto the surface, leveling it with an offset spatula to a thickness of about 1/2 inch (1.5 cm).
-
6
Allow the semolina to cool completely at room temperature for at least 30 minutes until firm. For faster results, you can refrigerate it for 20 minutes.
-
7
While the gnocchi base sets, pour your broth into a large pot. Add the sage leaves and the Parmesan rind. Bring to a simmer and let it infuse for 20 minutes on low heat, then strain out the solids.
-
8
Once the semolina is firm, use a small circular cookie cutter (about 1.5 inches in diameter) to punch out small discs. Alternatively, cut them into small, elegant diamonds with a knife.
-
9
Optional step: For a richer flavor, lightly sear the gnocchi discs in a pan with a touch of butter for 1 minute per side until just golden before adding to the broth.
-
10
Bring the strained broth back to a very gentle simmer. Do not let it boil vigorously, or the delicate gnocchi may break apart.
-
11
Carefully drop the gnocchi discs into the simmering broth. Cook for only 2-3 minutes, just until they are heated through and begin to bob near the surface.
-
12
Ladle 3 to 4 gnocchi into each warmed shallow bowl and top with the hot, fragrant broth.
💡 Chef's Tips
To prevent the semolina from sticking to your tools, dip your spatula or knife in cold water frequently while leveling or cutting. If your broth is too cloudy, you can clarify it using an egg white raft, though a simple fine-mesh strain is usually sufficient for home cooking. Don't discard the scraps! The irregular edges of the semolina dough can be chopped up and used as 'maltagliati' (badly cut) pasta in a vegetable soup the next day. Ensure the semolina is cooked long enough in the milk; if it's undercooked, the gnocchi will taste grainy rather than creamy. Always use a high-quality Pecorino Romano—the saltiness of the cheese is what seasons the 'dough' from within.
🍽️ Serving Suggestions
Pair this delicate soup with a crisp, dry white wine like a Frascati or a Pinot Grigio to cut through the richness of the semolina. Serve with a side of crusty ciabatta bread rubbed with a clove of raw garlic. A light arugula salad with a lemon vinaigrette provides a bright, acidic contrast to the savory broth. For a luxury touch, shave a few paper-thin slices of fresh black truffle over the bowl just before serving. Offer extra grated Parmigiano-Reggiano on the side for guests who prefer a more intense cheese flavor.