Roman-Style Gnocchi, cooked in an air fryer, are a typical dish from the Lazio tradition, very simple to prepare and rich in taste, with few ingredients for an economical and delicious dish. The recipe has ancient origins: these are semolina discs covered with melted butter and grated Pecorino Romano. In just a few minutes, you’ll bring to the table gnocchi with a crispy golden crust, thanks to the air fryer, which does not require preheating like a traditional oven, but if you don’t have one, at the end of the recipe, you’ll find tips for oven cooking.
To prepare Roman-Style Gnocchi in an air fryer, you will need semolina, butter, milk, grated Pecorino Romano, and Parmesan. Even the preparation of the mixture is quite simple: in a pot, bring the milk with the butter to a boil, add the semolina and egg yolks with grated Parmesan. To shape the gnocchi, I pour the mixture onto parchment paper and roll it into a sausage shape to cut it into slices once cooled, just like I did for Polenta Gnocchi in Air Fryer.
You can prepare Roman-Style Gnocchi in advance and gratin them when ready but… let’s prepare them now!
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for 250 g of semolina
- Cooking methods: Stovetop, Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for the Roman-Style Gnocchi
- 2 cups semolina
- 4 1/4 cups whole milk (or partially skimmed)
- 7 tbsps butter
- 2 egg yolks
- 3 tbsps grated Parmesan
- 3/4 oz Pecorino Romano (grated)
- to taste salt
- A few leaves sage
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Tools
What you need to prepare Roman-Style Gnocchi in Air Fryer
- 1 Pot
- 2 Parchment paper
- 1 Knife
- 1 Cutting board
- 1 Small pot
- 2 Baking sheets
- 1 Air fryer
- 1 Whisk
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Steps
In a pot, heat the milk with 50 g of butter, salt, and nutmeg, and bring to a boil
As soon as the milk begins to boil, add the semolina and mix well with a hand whisk
Add the beaten egg yolks and grated Parmesan, continue to mix and blend well. Turn off the heat
Take the two sheets of parchment paper and divide the mixture
Roll them to form two sausage shapes and let cool for about 30 minutes. If you decide to prepare the mixture earlier, you can store it in the fridge and cut the gnocchi before baking them
Meanwhile, in a small pot, melt 25 g of butter with the sage (optional)
After resting, cut into discs about 1/2 inch thick and place them in a buttered baking dish (I divided them into two), slightly overlapping, sprinkle with melted butter, Pecorino, and the rest of the butter in chunks
Place the dish in the fryer and cook at 355°F for 12 minutes or until the surface of the gnocchi is nicely golden
Here are the ready Roman-Style Gnocchi
Storing Roman-Style Gnocchi
You can store already gratinated gnocchi in the fridge for a couple of days. Reheat in the fryer at 340°F adding a bit of butter for about 10/15 minutes
If you decide to prepare them the day before, arrange the discs in the buttered dish, store it in the fridge, and when ready to bake them, in the fryer or oven, add the melted butter, Pecorino, and butter chunks
Baking Roman-Style Gnocchi in the Oven
For baking in the oven, preheat and bake Roman-Style Gnocchi at 355°F for 15/20 minutes
