Vegan Semolina Gnocchi alla Romana

This vegan semolina gnocchi alla romana is an egg-free, dairy-free version of a classic Italian recipe. It makes an easy family dinner idea that can be served alone or as a side dish.

Vegan semolina gnocchi probably sounds like a fancy Italian dish that’s hard to make. But you’d be surprised at how simple it can be made without eggs.

Roman-style gnocchi or gnocchi alla romana is a traditional Italian dish originally made with semolina flour, milk, eggs, parmesan cheese, and butter. It originates from the region of Lazio in Italy.

You may be more familiar with potato gnocchi but this is different. Semolina gnocchi is made without potatoes and is cooked in a similar way to making polenta.

Then it’s cut or shaped into rounds and baked like a casserole with a crisp, gratin crust.

There are different variations to the traditional recipe but I’ll be keeping this vegan version very simple.

Key tips to follow

1. Whisk constantly while adding the semolina to the boiling soy milk.

This will help to avoid lumps in the dough. Try not to add all the flour at once, but gradually. Keep whisking while adding, to evenly combine the flour without lumps. 

2. Use a large pot

Since semolina will need lots of stirring, having a nice roomy pot would make things much easier.

3. Cook the semolina for the recommended time

Although the flour thickens almost instantly after adding to the soy milk, that doesn’t mean it’s fully cooked.

To get the creamiest consistency, cook for 10 minutes while stirring. This avoids any lumps or gritty texture in the final result.

Key Ingredient Notes

I made the vegan egg yolk from scratch, adapted from this recipe from Sauce Stache. I modified some of the ingredients and it worked out great. They include:

• Cornstarch – thickens the mixture.
• Tomato paste – adds color, flavor and consistency.
• Olive oil – egg yolks naturally have fat so the oil is needed.
• Nutritional yeast – add a cheesy flavor.
• Black salt – also called kala namak, it gives the foods an “eggy” flavor.

How to make Vegan Semolina Gnocchi

1. Make the Vegan Egg Yolk

Combine all ingredients in a small blender if possible to evenly mix the oil and water ingredients.

2. Prepare the Semolina Dough

Bring the soy milk a boil. Gradually add the semolina flour, stirring constantly with a whisk to avoid lumps. Switch to a wooden spoon and continue cooking and stirring for 10 minutes.

Add the vegan egg yolk substitute, nutritional yeast, salt, and dairy-free butter, then remove from heat. Spread the dough on a large baking tray and place in the refrigerator to cool.

3. Make the Vegan Parmesan Topping

Blend all the ingredients in a blender or food processor until it becomes fine crumbs. 

4. Prepare the oven and casserole dish

Preheat the oven to 450℉/232℃. Oil or butter a 10-inch or 9 by 13-inch casserole dish.

5. Cut out and Assemble the Casserole

Using a 3-inch round cookie cutter or rim of a glass jar, cut out the semolina gnocchi and place in the dish overlapping each one.

Re-roll the extra dough and cut out some more.

Brush them with melted dairy-free butter and soy milk then top with vegan parmesan.

6. Bake

Place in the oven for 15-20 minutes, until the top is golden brown. Serve warm.

Is semolina flour gluten-free?

No, semolina flour made of durum wheat, which is not gluten-free. In fact, it’s pretty high in gluten.

Recently, I made Gluten-free Pumpkin Gnocchi. It’s similar to the more popular gnocchi but made without wheat flour.

Is semolina the same as polenta?

No, semolina is not the same as polenta. Semolina is made of wheat, while polenta is made of corn.

Can I use Porridge Semolina or Cream of Wheat to make gnocchi?

It’s best not to use Cream of Wheat as a substitution in this recipe. Since semolina flour has a coarser grain, it absorbs liquids better.

This absorption, plus the higher gluten content, creates the right consistency for making gnocchi or pasta. If you use Cream of Wheat, you’d end up with a sticky dough that would be difficult to roll out.

Re-milled semolina is also made from durum wheat but also has a much finer ground. It’s more popularly used in Italy and is called semola di grano duro rimacinata.

It’s often used to make doughs for pizza and bread but not gnocchi. The semolina flour you’d find in grocery stores or online is often suitable for making gnocchi. As long as it’s not labelled “cream of wheat” it should be fine.

The brand I used was Bob’s Red Mill. Their semolina flour is about a medium grind and perfect for making gnocchi.

I don’t have semolina at home, can I use all-purpose flour?

No, semolina flour is important for this recipe. Alternatively, you can make my vegan potato gnocchi with all-purpose flour.

Can you freeze semolina gnocchi? 

Sure you can! You can prepare and assemble gnocchi alla romana, including topping, then cover and store in the freezer. It can be frozen for up to one month.

To reheat, thaw in the refrigerator overnight then baked in the oven as directed.

Any leftovers can be stored up to 3 days in the fridge.

What can I serve with Roman-style Gnocchi?

While this dish is usually served alone, it can also be served with a tomato-based pasta sauce.

More casserole recipes

• Vegan Shepherd’s Pie
• Vegan Mushroom Pot Pie
• Vegan Brussels Sprouts Casserole
• Vegan Pastitsio
• Vegan Spanakopita
• Vegan Green Bean Casserole
• Vegan Cauliflower Gratin