Gnocchi alla Romana from Ottolenghi Simple (page 198) by Yotam Ottolenghi

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Ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber and lamb's lettuce salad; Ricotta and oregano meatballs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

pascal_0pudop on May 09, 2026

Yummy and unique but a bit tricky to make. Would it make it again as it looks impressive! A better method to make the disks though would be to chill it on a flat surface and then stencil the disks out.
Rachaelsb on April 02, 2022

Yum!! So easy to make and very tasty, comforting texture and taste.
greedyrosie on June 28, 2020

I thought this was delicious. I messed up somewhat on the rolling in clingfilm, but even though I couldn’t get tight rolls, they stayed together well enough to slice cleanly after chilling. I served this with some fresh tomato and garlic sauce.
joneshayley on April 19, 2020

I found this relatively easy to make, and worth making as my whole family loved it. Effort to taste ratio is great as they were cheesy, salty and unctuous- looked beautiful too. I’d make this for family or for a dinner party. I’d make sure to use good cheese though.
anya_sf on April 11, 2020

The gnocchi weren't hard to make, although the semolina thickened almost immediately upon mixing with the milk. Although the logs seemed somewhat loose and misshapen, they were easy to slice after chilling. We had this as a main with a crisp green salad, as suggested. Three of us nearly ate all of it. I quite liked it. My son only liked the broiled cheesy top parts; he wanted more cheese (and flavor) overall. Some rosemary might be nice in them.