The Roman-style Gnocchi, cooked in an air fryer, is a typical dish of the Lazio tradition, very simple to prepare and full of flavor, 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 a few minutes, you will bring to the table gnocchi with a crispy and golden crust, thanks to the air fryer cooking, which does not require preheating like the traditional oven, but if you don’t own one, at the end of the recipe, you will 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. The preparation of the mixture is also quite simple: in a saucepan, bring the milk with butter to a boil, add the semolina and the yolks with grated parmesan. To shape the gnocchi, pour the mixture onto parchment paper and roll it into a log to cut into slices once cooled, as I did for the Air Fryer Polenta Gnocchi.
You can prepare Roman-style Gnocchi in advance and gratinate them when needed but… let’s prepare them now!
You might also be interested in these recipes, click on the links to view them:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for 250 g of semolina
- Cooking methods: Stove, Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for Roman-style Gnocchi
- 250 g semolina
- 1 l whole milk (or partially skimmed)
- 100 g butter
- 2 egg yolks
- 3 tablespoons grated parmesan
- 2 pecorino romano (grated)
- to taste salt
- A few leaves sage
Follow us on our Facebook page for all recipes not just in the air fryer https://www.facebook.com/AmicheFriggyeNonSolo/
Tools
What you need to prepare Roman-style Gnocchi in Air Fryer
- 1 Pot
- 2 Parchment paper
- 1 Knife
- 1 Cutting board
- 1 Small saucepan
- 2 Baking dishes
- 1 Air fryer
- 1 Hand whisk
If you are interested in the Air Fryer for tips and recipes, find us on Facebook with our group Ninja – Combi and Fryers – recipes and More https://www.facebook.com/share/g/1An4Loo1cf/
Steps
In a pot, heat the milk with 50 g of butter, salt and nutmeg and bring it to a boil
As soon as the milk starts boiling, add the semolina and mix well with a hand whisk
Add the beaten yolks and grated parmesan, continue to mix and combine well. Turn off the stove
Take the two sheets of parchment paper and divide the dough
Roll them into two logs and let them cool for about 30 minutes. If you decide to prepare the dough earlier, you can store it in the refrigerator and cut the gnocchi before baking
In the meantime, in a small saucepan, melt 25 g of butter with the sage (optional)
After the resting time, cut into discs of about 0.4/0.6 inches and place them in a baking dish (I divided them into two) buttered, slightly overlapping, sprinkle them with melted butter, pecorino, and the rest of the butter in pieces
Put the 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 Roman-style gnocchi ready
Storing Roman-style Gnocchi
You can store the already gratinated gnocchi in the fridge for a couple of days. Reheat them in the air fryer at 338°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 pan, keep it in the fridge and, when ready to cook them, in the air fryer or oven, add the melted butter, pecorino, and butter in small pieces
Cooking Roman-style Gnocchi in the oven
For baking Roman-style Gnocchi in the oven, preheat and cook at 356°F for 15/20 minutes
