Gluten Free Gnocchi alla Romana

Traditional Gnocchi alla Romana are made with Semolina but since we cannot consume semolina because of the wheat, I decided to make these with polenta instead.  It obviously is not the authentic Gnocchi alla Romana, then again, it is not dissimilar.  So as usual, with just a little tweak here and there so we can still enjoy some popular dishes like this one!


Ingredients and Method

  • 2 cups Instant Polenta
  • 6 cups water
  • Gluten Free Chicken or Vegetable Stock powder
  • Salt & Pepper
  • 1 cup Parmesan Cheese
  • 2 egg yolks
  • 2 tbsp butter
  • Can Tomato Polpa
  • 1 tbsp tomato puree + 1 tsp sugar
  • 2 garlic cloves crushed
  • Fresh basil chopped
  • Olive oil


Boil the water in a pan and add the stock powder, mixing till it dissolves.  In a bowl, beat the egg yolks and add 3/4 of the cheese, season with salt and pepper.

As soon as the stock begins to boil, remove from the heat and start pouring the polenta in a stream and stirring with a whisk.  Switch to a wooden spoon,  and pour in the eggs and cheese mixture and stir well to combine.  Transfer the mixture onto a cookie pan, and level it to about 2cm high.  Then place in the fridge to set.

In the meantime, prepare the tomato sauce by first sauteeing the garlic, then adding the tomato polpa and puree and sugar. Add some water or stock if too thick.  Season and bring to a boil.  Leave to simmer until you prepare and cook the polenta.  Add the chopped basil only before serving.

Preheat oven to 200 Degrees C.  Take out the polenta from the fridge and using a round 3cm cookie cutter, cut the sheet of polenta into round circles.  Place these, overlapping each other in a greased oven proof dish.  Then sprinkle with the remaining parmesan cheese.

Place in the oven and bake till the top becomes golden.

Serve with the tomato sauce.


Senza G – Living without Gluten

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