Gnocchi alla Romana
Rome, Italy
Unlike potato-based variations, these Roman-style gnocchi are made from semolina flour cooked with milk and egg yolks to form soft disks. They are arranged in a baking dish, generously topped with butter and Pecorino Romano, and baked until a golden, bubbling crust forms.
Why locals eat it
According to local Roman tradition, Thursday is designated as the day for eating gnocchi. This practice stems from a historic weekly food cycle designed to balance frugal and festive eating leading up to Friday fasting.
Local tip
Visit a traditional Roman trattoria on a Thursday to experience this dish at its peak of freshness and cultural relevance.
Typically made with
semolina flour, milk, butter, egg yolks, Pecorino Romano cheese, nutmeg. Recipes vary — always check with the vendor if you have allergies.