Gnocchi Alla Romana

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Although these are called gnocchi there are no potatoes or other mashed vegetables in the recipe. They are made from polenta and then baked au gratin.

Delicious. Serve with fresh (spicy) tomato sauce.


  • 500 ml (16 fl oz/2 cups) milk
  • 125 g (4 oz/ cup) polenta
  • nutmeg, pepper and salt
  • 1 egg
  • 75 g ( oz approx. ½ stick) butter
  • 75 g ( oz/¾ cup) grated emmental (or gruyere)
  • 75 g ( oz/¾ cup) grated parmesan
  • olive oil


Heat the milk in a frying pan. When it starts to boil, trickle in the polenta, while stirring. Keep on stirring, thus preventing any lumps from forming. Season with nutmeg, salt and pepper. Leave to simmer for 15 minutes on very low heat. Remove from the heat and add the egg, half of the butter and half of both cheeses.

Grease a flat low pan with a little olive oil: it can be a dish or a baking sheet, it makes no difference. Cover with the mixture. Smooth out. Leave to cool. The polenta will stiffen nicely.

Preheat the oven to 180°C (350°F/ Gas 4) before serving. Cut the polenta into 4-cm (-inch) squares or cut them out with a round biscuit cutter. Grease an oven dish with the remaining butter. Place the overlapping gnocchi in it and sprinkle with the remaining cheese and a few dabs of butter, if you have any left.

Bake for 30 minutes and serve with raw tomato sauce.