Roman Gnocchi That Melts in Your Mouth

If you enjoy gnocchi as much as I do then this is for you! This Roman-style gnocchi isn’t your usual potato kind. It’s made with semolina and baked until golden and bubbly. Originating from Lazio, it’s rich, cheesy, and comforting, like polenta’s elegant cousin. The semolina gets cooked in milk, enriched with egg yolks and Parmigiano, then cut into discs and baked with butter and cheese. It’s crisp on top, soft underneath, and tastes like Italy gave you a hug.