Gnocchi alla Romana

An historic yet delicious classic dish from the regional cuisine of Lazio, this recipe uses semolina flour as it originates from before the 1600s, a time when potatoes weren’t available in Italy. They are completely different from the traditional, more famous (and younger) potato gnocchi, in flavour, texture and looks, but they are simply delicious with their fragrant smell of roast cheese and butter.