I Gnocchi Alla Romana

Semolina Dumplings à La Romana

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ¼ lb. of semolina
  • 2 ozs. of butter
  • ozs. of grated Parmesan cheese
  • 2 eggs, milk and salt.

For the sauce

  • 4 ozs. of butter
  • 4 ozs. of grated Parmesan cheese.


Cook the semolina in the boiling milk, and when thick and smooth, add 1 oz. of butter, and 1 of grated cheese. Remove from the fire and add the eggs, mixing thoroughly. Then pour the mixture on a dish in a layer about ½ an inch thick. Let the mixture stand till cold, and then, with the fingers, roll into gnocchi of the same size and shape as almonds. Put these in a pie dish or baking dish with the 4 ozs. of melted butter, the cheese, and season with salt. Cook in a moderate oven for 30 to 35 minutes.