Gnocchi alla romana: semolina rather than potatoes

Useful to know

In the recipe examined here, gnocchi alla romana are made from semolina cooked in liquid, enriched and allowed to set. Shapes are cut from the mixture, arranged in a dish and baked with butter and Parmesan. [1]

The shared word “gnocchi” therefore does not mean an identical method across dishes. Thickening, cooling and baking are the key stages here. Instructions for shaping potato dough and boiling small pieces cannot be transferred directly to this version.