Crispy Air Fryer Gnocchi
Store-bought potato gnocchi tossed in garlic, chili and parmesan and air fried until crisp outside and soft in the middle. A snack to eat by the handful with marinara or pesto, ready in 20 minutes.
Crispy Air Fryer Gnocchi
Ingredients
Gnocchi
- 1 lb (450 g) refrigerated potato gnocchi
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup finely grated parmesan
To finish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest, optional
- 1 more tablespoon grated parmesan
To dip
- 1 cup warm marinara, or 1/4 cup pesto
Instructions
- Dry the gnocchi.
Tip the gnocchi out of the package onto a clean kitchen towel and pat the surface dry. Separate any pieces that are stuck together.
- Season.
Toss the gnocchi in a bowl with the olive oil, garlic powder, salt and red pepper flakes until every piece is lightly coated.
- First round of air frying.
Heat the air fryer to 400°F (200°C). Spread the gnocchi in a single layer in the basket, working in two batches if it looks crowded. Cook for 6 minutes, then shake the basket.
- Add the cheese.
Sprinkle the parmesan over the gnocchi, toss, and cook for 4 to 6 minutes more, shaking once, until deep golden and crisp on the outside.
- Finish and serve.
Tip the gnocchi into a bowl, toss with the parsley, lemon zest and the extra parmesan, and let them sit for 2 minutes to firm up. Serve warm with marinara or pesto for dipping.
Notes
Dry them first: Gnocchi come in a little surface moisture. Patting it off lets the outside crisp instead of steam.
Single layer or batches: Piled gnocchi steam each other and stay pale and chewy. If they don't fit in one layer, cook two batches and warm the first in a low oven.
Why the cheese goes in late: Parmesan added at the start browns too fast and turns bitter. Adding it for the last 5 minutes gives a crisp, savoury coating.
Don't overcook them: Past about 12 minutes the centres turn dense and chewy. Pull them when the outsides are golden and a piece gives slightly when you press it.
Which gnocchi: Refrigerated or shelf-stable potato gnocchi work. Frozen gnocchi can go in straight from the freezer, but add 2 to 3 minutes. Cauliflower gnocchi crisp quicker and need about 3 minutes less.
Oven version: Spread on a rimmed sheet pan and roast at 450°F (230°C) for 15 to 18 minutes, turning once, with the cheese added for the last 5 minutes.
Dips: Marinara and pesto are the easy ones. Garlic aioli, ranch or a spoonful of hot honey also work well.
Leftovers: They soften in the fridge. Re-crisp in the air fryer at 375°F for 3 to 4 minutes.
