Gnocchi alla Romana Gratinati (Baked Golden Semolina Medallions with Sage & Parmigiano) – Authentic Vatican City Recipe
Unlike potato gnocchi, Roman gnocchi are baked semolina medallions with a crisp golden Parmigiano crust.
- Country of Origin
- 🇻🇦 Vatican City (Southern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Overlapping discs of creamy semolina gnocchi, Sautéed cremini mushrooms, Bubbling Parmigiano and Pecorino crust, Fresh sage leaves, Nutmeg
Ingredients for Gnocchi alla Romana Gratinati (Baked Golden Semolina Medallions with Sage & Parmigiano) (4 Servings)
- 1.25 lbs (or 2.5 cups) overlapping discs of creamy semolina gnocchi, prepped into bite-sized pieces
- 1.5 cups sautéed cremini mushrooms, washed and trimmed
- 1 cup bubbling Parmigiano and Pecorino crust
- 1 medium onion and 3 cloves garlic, finely minced with fresh sage leaves
- 1.5 tbsp traditional Vatican City seasoning (nutmeg, melted butter, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh sage leaves, and nutmeg, melted butter, black pepper for 3 minutes until fragrant.
- Combine overlapping discs of creamy semolina gnocchi and sautéed cremini mushrooms with the sautéed aromatics and layer evenly into the baking dish.
- Top with bubbling Parmigiano and Pecorino crust and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.