Gnocchi alla Romana are not potato gnocchi in another shape. They start as semolina cooked in milk, spread into a sheet, cut into rounds, and baked until the top browns.
The useful cues are thickness and finish. Cook the semolina until it holds a ribbon, spread it 1.5 to 2 cm deep, hide the scraps under the neat rounds, and bake until the cheese and butter form a browned surface.
Set servings and units first. You can change them anytime.
Bring the milk, salt, and nutmeg to a simmer in a heavy saucepan. Whisk in the semolina gradually so it does not clump.
Cook over medium-low heat, stirring constantly, for 8 to 10 minutes. The mixture should pull from the sides and fall from the spoon in a thick ribbon.
Remove from the heat. Beat in 3 1/2 tablespoons butter, the yolks, and half the grated cheese.
Spread the mixture onto a damp or lightly oiled sheet pan to 5/8 in to 3/4 in deep. Cool until firm, about 30 minutes.
Heat the oven to 400 F. Cut rounds with a 2 1/2 in cutter.
Butter a baking dish. Lay the scraps in the bottom, then overlap the neat rounds on top. Dot with the remaining butter and scatter over the remaining cheese.
Bake 25 to 30 minutes, until the top is deeply browned in spots and the edges bubble. Rest 10 minutes before serving.
You made Gnocchi alla Romana. Time to eat.
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If the semolina sheet is too thin, the rounds dry before they brown. Scraps under the top layer are not a shortcut, they keep the dish generous without wasting the edges.
Six Italian regions. Nothing reformulated. Imported direct.
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