Gnocchi alla Romana cooked in the air fryer are a typical dish from the Lazio tradition, very simple to prepare and full of flavor — just a few ingredients for an economical and delicious dish. The recipe has ancient origins: discs of semolina covered with melted butter and grated Pecorino Romano. In a few minutes you will bring to the table gnocchi with a crispy, golden crust thanks to the air fryer, which does not require preheating like a conventional oven; if you don’t have one, at the end of the recipe you will find tips for oven baking.
To prepare Gnocchi alla Romana in the air fryer you will need semolina, butter, milk, grated Pecorino Romano and Parmesan. The dough preparation is also quite simple: in a saucepan bring the milk and butter to a boil, add the semolina and the egg yolks with the grated Parmesan. To shape the gnocchi, I pour the mixture onto parchment paper and roll it into a log, then slice it once cooled, as I did for the Polenta Gnocchi in the Air Fryer.
You can make Gnocchi alla Romana in advance and brown them at the moment, but… let’s get cooking now!
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for 1 1/2 cups of semolina
- Cooking methods: Stovetop, Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for Gnocchi alla Romana
- 1.5 cups semolina
- 4.25 cups whole milk (or semi-skimmed)
- 7 tbsp butter
- 2 egg yolks
- 3 tbsp grated Parmesan
- 3 tbsp grated Pecorino Romano (grated)
- to taste salt
- A few leaves sage
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Tools
What you need to prepare Gnocchi alla Romana in the Air Fryer
- 1 Pot
- 2 Parchment paper
- 1 Knife
- 1 Cutting board
- 1 Small saucepan
- 2 Baking dishes
- 1 Air fryer
- 1 Whisk
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Steps
In a saucepan warm the milk with 3 1/2 tbsp (about 50 g) of butter, salt and nutmeg and bring it to a boil
As soon as the milk begins to boil, add the semolina and stir well with a whisk
Add the beaten egg yolks and the grated Parmesan, continue to stir and combine well. Turn off the heat
Take the two sheets of parchment paper and divide the mixture
Roll them into two logs and let them cool for about 30 minutes. If you decide to prepare the dough in advance, you can store it in the refrigerator and slice the gnocchi before baking
Meanwhile, in a small saucepan melt 2 tbsp (about 25 g) of butter with the sage (optional)
After resting, cut out discs about 3/8–5/8 in (about 0.39–0.59 in) thick and place them in a buttered baking dish (I divided them into two), slightly overlapping. Sprinkle them with the melted butter, the Pecorino and the remaining butter in small pieces
Place the baking dish in the air fryer and cook at 356°F for 12 minutes or until the surface of the gnocchi is nicely golden
Here are the Gnocchi alla Romana ready to serve
Storing Gnocchi alla Romana
You can store already-browned gnocchi in the refrigerator for a couple of days. Reheat them in the air fryer at 338°F, adding a little butter, for about 10–15 minutes
If you decide to prepare them the day before, arrange the discs in the buttered baking dish, store it in the refrigerator and at the moment of cooking, in the air fryer or oven, add the melted butter, the Pecorino and the butter in small pieces
Baking Gnocchi alla Romana in the Oven
For oven baking of Gnocchi alla Romana: preheat and bake at 356°F for 15–20 minutes
