Gnocchi alla romana

Gnocchi alla romana
Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina.

For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese.
34K 7 3.3
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Last modified on: July 29th 2020

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
29 min.2 hours30 min.2 hours 59 min.
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Step by step recipe

Stage 1 - 3 min.
Gnocchi alla romana
Put a large pan on medium heat and add 1 litre whole milk, 80 g butter, salt and pepper.

Stage 2 - 5 min.
Gnocchi alla romana
Heat until just simmering and the butter is completely melted.

Stage 3 - 2 min.
Gnocchi alla romana
In a bowl, use a whisk to mix together 250 g couscous (fine or coarse), the grated 100 g Parmesan (Parmigiano Reggiano) and ½ teaspoon grated nutmeg.

Stage 4 - 2 min.
Gnocchi alla romana
Tip this mixture into the hot milk off the heat, and mix with a whisk.

Stage 5 - 2 min.
Gnocchi alla romana
Add 2 egg yolks, still whisking.

Stage 6 - 5 min.
Gnocchi alla romana
Put back on low heat and continue whisking until smooth.

Change the whisk for a soft spatula and keep the pan on low heat for a further 3 or 4 minutes to dry the mixture out.

Stage 7 - 5 min.
Gnocchi alla romana
Take off the heat and transfer about a third of the mixture onto a sheet of stretch plastic film. Leave to cool for 5 minutes.

Stage 8 - 4 min.
Gnocchi alla romana
Roll up in the film and shape into a sausage about an inch and a half (4 cm) thick. Tie the ends with string.

Stage 9 - 2 hours
Gnocchi alla romana
Use up the rest of the gnocchi mixture like this. Lay the sausages on a baking sheet and refrigerate for about 2 hours.

Stage 10 - 2 min.
Gnocchi alla romana
Preheat the oven to 360°F (180°C).

Generously butter a gratin dish.

Stage 11 - 1 min.
Gnocchi alla romana
Take the plastic film off the dough sausages...

Stage 12 - 2 min.
Gnocchi alla romana
...and cut into thick slices.

Stage 13 - 5 min.
Gnocchi alla romana
Arrange in the dish, slightly overlapping.

Stage 14 - 1 min.
Gnocchi alla romana
Scatter the grated 50 g Comté cheese over.

Stage 15 - 20 min.
Gnocchi alla romana
Bake for 20 minutes, with the last 5 minutes on grill setting to brown the top.

Your gnocchi are ready to enjoy.
You can use a different hard-paste cheese, such as Cantal or Cheddar instead of Comté.
1 or 2 days in the fridge, covered with plastic film.
Based on a recipe by Yotam Ottolenghi.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,425 Kcal or 10,153 Kj122 gr95 gr173 gr
121 %47 %9 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
157 Kcal or 657 Kj8 gr6 gr11 gr
8 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
404 Kcal or 1,691 Kj20 gr16 gr29 gr
20 %8 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Egg
How much will it cost?
  • For 6 people : 5.41 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac and parsley soup, Hot chocolate, Fresh mint ice-cream, Celeriac and sesame soup, Rice pudding with fruit and nuts, ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Tabbouleh, Provençal braised carrots, Couscous, ... All
Parmesan (Parmigiano Reggiano)Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Cashew-nut and Parmesan biscuits, Polpete, Tomato tatin, Spinach and ricotta ravioli, Vegetable tian, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sautéed oyster mushrooms, Almond cream or frangipane, Cashew-nut and Parmesan biscuits, Layered Leek and Egg Gratin , Victoria pineapple and lime tarts, ... All
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