Il Cucinologo
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Baked Roman Gnocchi

17/11/2023

Roman gnocchi are a traditional dish from central Italy, particularly Lazio. The “pasticciata” version may refer to a richer variation baked au gratin typical of home cooking. Here is the traditional recipe for Roman gnocchi with an Italian variation to make them “pasticciati”.

Ingredients

  • 250 g semolina
  • 1 l milk
  • 100 g butter
  • 2 egg yolks
  • 150 g grated Parmesan
  • Nutmeg to taste
  • Salt to taste
  • 200 g mozzarella (for the pasticciata variation)
  • 100 g diced cooked ham (optional, for the pasticciata variation)
  • Tomato sauce to taste (optional, for the pasticciata variation)

Preparation

  1. In a large saucepan, bring the milk to a boil with a pinch of salt and 50 g of butter.
  2. When the milk boils, pour in the semolina in a steady stream, whisking continuously to avoid lumps.
  3. Lower the heat and continue cooking for about 10 minutes, until the semolina has thickened into a dense cream.
  4. Remove the semolina from the heat, let it cool slightly, then stir in the egg yolks, half the Parmesan, and a pinch of nutmeg. Mix well until smooth and homogeneous.
  5. Spread the mixture onto a work surface previously moistened with a little cold water, aiming for an even layer about 1 cm thick. Let cool completely.
  6. Using a cookie cutter or glass, cut disks from the solidified mixture.
  7. Butter a baking dish and arrange a layer of semolina disks side by side.
  8. Sprinkle with some Parmesan, pieces of mozzarella, and, if desired, add the diced cooked ham.
  9. Make as many layers as possible, alternating gnocchi, cheese, mozzarella, and ham until all ingredients are used, finishing with the remaining Parmesan and butter dots.
  10. Bake in a preheated oven at 200 °C for about 20 minutes or until a golden crust forms on top.
  11. (Optional) If adding tomato sauce, spread it over the layers before the final Parmesan and butter, then proceed with baking.

This dish transforms into the “pasticciata” version with the addition of mozzarella and ham for a fuller flavor and a richer, stringy texture. The variation with tomato sauce is a further customization that further enriches the preparation with a touch of Mediterranean flavor.