Gnocchi alla Romana

Category: Side dish




  1. Put the milk, butter, salt and nutmeg in a pan, put it on the hob and bring to a boil at the highest setting.

  2. Slowly drizzle in the wheat semolina, stirring steadily. Allow to cook about 7 minute on low heat, continuing to stir steadily. Remove the pan with the semolina from the hob, add egg yolk and Parmesan and stir.

  3. Spread the mixture on an oiled table or cutting board about 1 cm thick, roll even with a rolling pin and allow to cool.

  4. Beat egg and brush the semolina mixture. Now, cut out circles about 5 cm diameter and place them in a oven-proof pan that has been coated with butter.

  5. Sprinkle with Parmesan and dribble with melted butter. Place the dish with the gnocchi bits on a rack in the oven and bake for about 20 minutes at 180°C using the hot air function.

  6. Add olive oil to a pan and heat slightly on the hob. Add the diced tomatoes, season with vinegar, salt and pepper and slowly sauté for about 5 minutes.

  7. Arrange the sautéed tomatoes on a small plate, place the gnocchi on top and garnish with fresh basil leaves.



Recipe for 10 servings:

Ingredients for durum 
wheat gnocchi

500 ml milk

1 tbsp. butter


Pinch of ground nutmeg

125 g medium-fine wheat semolina

1 egg yolk

30 g grated Parmesan cheese

1 egg for coating

2 tbsp. melted butter

4 tbsp. grated Parmesan cheese


Ingredients for braised tomatoes

2 tbsp. unprocessed olive oil

300 g tomatoes diced

½ tsp. apple cider vinegar



Leaves of basil

Appliance: Oven Hob
Function: Hot air
Temperature: 180 °C



Nutritional information

Carbohydrates 123 g

Protein 66 g

Fat 101 g


Calories / bread units

Recipe 1702 kcal

Portion 170 kcal

Portion 1,0 BU