Grocery
Gnocchetti alla Romana
What it is
Gnocchetti alla Romana are small, disc-shaped pasta pieces made from semolina flour, milk, eggs, and cheese, typically Parmesan. They are cooked and then cut into small rounds before being baked. This preparation results in a tender yet slightly firm texture, with a rich, savory flavor profile from the cheese and milk.
How people cook with it
These pasta discs are a delightful alternative to traditional pasta shapes, offering a unique texture and flavor experience.
- Baked as a side dish
- Layered in casseroles
- Served with rich sauces
- As a base for baked pasta dishes
Traditionally, Gnocchetti alla Romana are prepared by simmering a thick semolina porridge until it is very firm. This mixture is then spread onto a baking sheet and allowed to cool. Once firm, it is cut into small, round discs. These discs are then arranged in a baking dish, often layered with butter and grated Parmesan cheese, and baked until golden brown and bubbly. They can also be incorporated into other baked pasta dishes, adding a unique textural element.
How it differs from similar foods
Unlike potato gnocchi, which are soft and pillowy, Gnocchetti alla Romana have a denser, more substantial bite due to their semolina and milk base. Their disc shape also sets them apart from the more common oval or ridged shapes of other pasta.
Who it is for
Home cooks looking to explore traditional Italian pasta preparations will appreciate this unique dish.
How to keep the rest
Once cooked and cooled, any leftover Gnocchetti alla Romana can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave.