Roman-Style Gnocchi: Gnocchi Alla Romana

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A great dish. Simple, easy and satisfying. as one reviewer noted, do let the mixture thicken, pulling from the pan is a good sign. Then be quick to mix in the eggs, you don't want them to cook before they are mixed in. This dish will become a staple for our young family.

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Where he says cook it a minute until thickened, substitute, cook it 6 - 10 minutes until the mixture thickens and pulls away from the sides of the pan. If you do that the mixture will set up and be delicious. If you only cook it the minute, it doesn't set up, an cannot be cut into circles as suggested. My family LOVED this.

Love you Mario. I'm a Seattle girl, and your sister at salumi is delightful, warm and wonderful to chat with.

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I haven't had Gnocchi alla Romana since I lived in Italy where I grew up. Thank you Chef Batali for sharing this recipe with us because it has given me a piece of home. The recipe turned out perfectly and the gnocchi taste just as I remember them. Even my husband, who had never tried this dish before, is always very happy when I suggest making them for dinner.

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After seeing Mario prepare this gnocchi I was enthusiastic about trying it. However I was sadly disappointed. Spreading the semolina mixture was difficult, the baking time suggested was inaccurate and the end product was tasteless and bland.

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This recipe was very authentic. I made it for my husband who is Roman. The uncooked dough is a bit sticky and gooey but delicious, I could not stop licking my fingers. The end result was a light, airy and rich semolina gnocchi.

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wonderfful, I love them

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I enjoy Molto Mario shows more than any other on the food chanel- recipes are wonderful