Roman Gnocchi

I found a letter written to Elise stuck in the back of Elizabeth David’s Italian Food and it read thus:


                             Dear Elise,

What an enchanting box of apples –
Thank ‘ee so much.
On the back is the Gnocchi recipe. Hope you can read my writing!

– Eva Jenna’

Those were the days, when finding new recipes was only as fast as word of mouth could travel – a time before the Internet. I imagine, she swapped the apples one day at a dinner at Eva’s house, which consisted of the gnocchi served as per the recipe she sent back in her thank you note.

Now this summer of our own I decided to recreate the gnocchi. It is in fact, Roman Gnocchi – the difference being that it is made from semolina rather than potato or wheat flour.

1 pt. milk
4 oz. 0.25mm semolina
1 cup stock (chicken cube will do)
1 cup of Parmesan cheese, grated
1 beaten egg
40g butter
Salt and pepper to season


Start by sieving the semolina to prevent lumps in the gnocchi later. Bring a pan of milk to a gentle simmering and slowly add the semolina – stirring all the while. Turn the heat down to very low and add the stock. Continue to stir as the consistency thickens. Stir in a 3/4 of the Parmesan and the diced butter.

Allow the semolina to cool a little before stirring in the beaten egg – you don’t want the egg to curdle in a mixture that is too hot.

Then turn the thick mix out onto a flat dish and allow it to set over night in the fridge.

When you’re ready to cook it, cut the gnocchi into lengths or squares and place in on a buttered baking tray. Coat your knife blade in a bit of flour first to prevent any sticking. If you like, you can add a little more Parmesan for an extra crispy topping.

Try these in place of your average potato wedges, or serve them with a ragù or stew.


One thought on “Roman Gnocchi

  1. All ingredients I have on hand now. This may be what’s for dinner this weekend. Thanks for sharing

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