Gnocchi alla Romana
Gnocchi alla Romana arrive as overlapping semolina rounds, golden at the edges and soft within. They belong to the gnocchi family, but look and taste quite different from small potato dumplings.
A semolina dish from the Roman table
Milk, semolina, butter, egg yolks and Parmesan give these gnocchi a rich, creamy character. Their broad shape leaves plenty of surface for a browned cheese crust. There is no potato in the dough, and the rounds resemble a gratin more than a bowl of sauced pasta.
Rome has more than one kind of gnocchi
Roman food traditions also include the potato gnocchi associated with Thursday menus. The two are distinct dishes. The name alla Romana refers to the baked semolina version, rather than every plate of gnocchi served in Rome.