Polenta gnocchi are a tasty and simple first course that can be seasoned in various ways. In this recipe, I decided to pair it with gorgonzola and walnuts, but they are also excellent with tomato and mozzarella or with ragù, as in the case of my Polenta Pie with Ragù or if you want something original and different with polenta, I recommend the Cotechino Lentils and Polenta Tart in Air Fryer they are scenic and delicious.
This dish can be prepared in advance or you can use leftover polenta.
For the air fryer polenta gnocchi, I used pre-cooked polenta, let it cool, sliced it, placed it in a buttered pan, slightly overlapping the gnocchi, air-fried it, then added the gorgonzola and finished cooking once melted, and added a few walnut pieces once ready.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for a 9.5-inch pan
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for a 9.5-inch pan
- 4.4 oz instant polenta
- Half liter
- 1 tsp coarse salt
- 0.7 oz grated parmesan
- to taste pepper
- 5.3 oz gorgonzola
- 0.9 oz walnut kernels
- to taste butter (to butter the pan)
- A few sprays oil
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Tools
What you need to prepare polenta gnocchi
- 1 Pot
- 1 Hand whisk
- 1 Pan
- 1 Parchment paper sheet
- 1 Air Fryer
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Steps
How to prepare polenta gnocchi
Put the water in a pot with salt and bring it to a boil. As soon as the water boils, add the cornmeal gradually and stir with a whisk to avoid lumps. Follow the cooking times indicated on the package.
After cooking, add the parmesan and pepper and mix everything together
Immediately transfer the polenta onto the parchment paper and roll it into a cylinder shape. Let it cool for about 30 minutes
With a knife, cut into slices about 0.6 inches thick
Butter the pan, place the gnocchi slightly overlapping, and spray the surface with a little oil. Insert the pan in the air fryer and cook at 392°F for 15 minutes or until the surface is golden brown
After the first cooking, add the gorgonzola
Place the gnocchi back and let the gorgonzola melt for 4 minutes, still at 392°F. Sprinkle the surface with chopped walnut kernels and serve
