Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Semolina Gnocchi alla Romana (with milk, eggs and butter)
Originated from: Rome, Lazio
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

Printer Friendly Version


For the dough
1 1/2 pints milk
1/2 lb. semolina
yolks of 2 eggs
1 1/2 oz. butter
3 or 4 oz. grated Parmesan
A pinch of nutmeg

For sauce
Grated Parmesan


"Heat milk, and add semolina slowly, stirring constantly and cooking slowly until thick.

Remove from fire, add beaten yolks of eggs, grated cheese and butter and seasonings and mix well.

Rinse a flat dish with cold water and on it spread the semolina to a thickness of half an inch.

Leave for an hour, and when cold, cut with a knife rinsed under the the tap, into squares or diamonds 1 1/2 inches or 2 inches across.

Having prepared your gnocchi in accordance with the foregoing instructions, butter a fireproof dish and in it lay a layer of butter.

Add a second and a third layer, with Parmesan and dots of butter between each, and to make dish attractive pile your layers in pyramid form.

When the last of the gnocchi are used up, sprinkle with more Parmesan and over the whole pour 1 1/2 ounces melted butter.

Place dish in moderate oven for twenty minutes or until the gnocchi have taken on a golden color. Serve in the dish in which they were cooked."


This recipe was taken from "Italian Cooking" by Dorothy Daly; it was published by Spring Books in Great Britain. For the complete copyright-free text see ww.archive.org.There is a very similar (if not the same) recipe in the cookbook, "Leaves from our Tuscan Kitchen by Ann Janet Ross (1900)." The ingredients and proportions are better described in this text. Photo: Mary Melfi.

Back to main list