Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (3)
Gnocchi alla Romana (Italian Semolina Gnocchi)
NUTRITION · PER SERVING115M COOK
CAL 37%·PRO 56%
CARBS 63G34% OF CAL
3G FIBER14G SUGAR45G OTHER
FAT 42G51% OF CAL
24G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft semolina discs baked with butter, egg, cheese, and pecorino until golden and crispy on top. An Italian comfort dish that's simple and satisfying.
mainitalianeggs🥧 baking dish🥄 saucepan🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g semolina (9 oz of )
- 1 liter milk (~4 cups, whole )
- 100 g Parmigiano cheese (1 cup, grated )
- 2 egg yolks
- 50 g butter (~½ stick, unsulted )
- fsalt (to taste)
- nutmeg (to taste)
- 50 g butter (~½ stick, unsalted )
- 40 g Pecorino (Romano, ~⅓ cup)
At a glance
PER SERVING · TIME 115M
CAL 37%·PRO 56%
CARBS 63G34% OF CAL
3G FIBER14G SUGAR45G OTHER
FAT 42G51% OF CAL
24G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 991mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 557mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.