‘Roman-Style’ Gnocchi


This recipe for semolina gnocchi infuses milk with onion, garlic, and bay leaf for deep flavor, enhanced by a touch of cinnamon and white pepper. The mixture is thickened with semolina and enriched with Parmesan and Pecorino cheeses. After cooling, it is shaped into medallions, topped with more cheese and Gorgonzola flakes, and baked until golden.



Infuse Milk: Peel an onion, cut it into quarters, and add it to a pan of boiling milk along with a clove of garlic and a bay leaf. Cover and let it infuse off the heat for an hour. Strain the milk.


Cook Semolina: Heat the infused milk, add butter and salt, then sprinkle semolina while whisking continuously until thickened. Cook on low heat for 15 minutes with cinnamon and white pepper.


Add Cheeses: Remove from heat, stir in Parmesan and Pecorino cheeses, and let cool slightly.


Enrich with Eggs: Mix egg yolks with a tablespoon of warm milk and fold into the semolina to keep it light and prevent it from becoming rubbery.


Shape Gnocchi: Spread the mixture between two sheets of baking paper, roll to about 2 cm thickness, and cool. Cut into medallions using a pastry cutter.


Bake: Preheat oven to 200°C. Place gnocchi in a greased dish, top with Parmesan, butter, and Gorgonzola. Bake for 15 minutes until golden.


Serve: Let the gnocchi stand for a few minutes before serving hot for enhanced flavor.


1 Litre whole milk

250g semolina

1 tsp whole sea salt

50g butter

white pepper, to taste cinnamon, to taste

60g Parmesan cheese

20g Pecorino romano cheese

2 egg yolks

1 onion

1 garlic clove

1 bay leaf

150g Gorgonzola Piccante Parmesan cheese, to taste

100g butter