These fluffy & tasty gnocchi are made with only eight ingredients and can be eaten all by themselves. They bake in an oven until golden and served with a sauce of your choosing. I chose a garlic butter sauce. I came across this recipe exploring how different versions of gnocchi are made around the world. I never heard of a Roman-style gnocchi. It’s prepared, unlike any gnocchi I’ve made before by hydrating semolina flour in a pot with boiling water and all your flavor enhancers. It comes together in a firm dough-like polenta that you form into a log, and then slice into medallions. So much easier than rolling out ropes and cutting small pieces like in traditional potato gnocchi. I love how fluffy these come out and they make for a great homemade pasta without too much fuss.

When you first learn how to make pasta it’s fun. You make a few times for a people that you love, then you’re over it for at least a year. Homemade pasta is incredible, but I do think it’s not very easy to produce at home often.
There are a few simple recipes I like to make from scratch like flour tortillas in a pinch or even focaccia bread. There are not many pasta recipes I can think of that you can make at home in less than 20 minutes. This recipe you can produce at home.

Roman gnocchi was the first documented recipe for gnocchi. The process of making potato gnocchi compared to this gnocchi are very different. This pasta is made by cooking the flour first and potato gnocchi is made by forming the gnocchi first, then cooking. The results are very similar. Good gnocchi should be pillowy on the inside and springy on the outside. The texture of this pasta is what makes it fun to eat.

The process of making these is simple. Make the batter, then form it into a tight log, let it cool, then slice it up, and it’s ready to be baked. The possibilities with this recipe are endless. I can see this part of a weeknight sheet pan dinner or one-pot cast iron dinner. The easiest way to serve these pasta fritters is with your favorite pasta sauce.