Crispiest Air Fryer Gnocchi
How I Fell in Love With Air Fryer Gnocchi (And Why My Dog Doesn’t Trust Me Around It)
Alright, confession time: the first time I made gnocchi in the air fryer, I accidentally left them in a bit too long—thought I’d ruined dinner. But when I heard that ridiculous crunch as I bit in (and yes, my dog Archie side-eyed me the whole time, probably questioning all my life choices), I realized I’d literally stumbled onto the crispiest lazy dinner hack around. Now it’s basically my go-to whenever I’m craving something that feels a little indulgent but not in a “I’ve just used every pan in the house” sort of way. You know?
Why I Can’t Stop Making This
I make this when I’m totally out of patience (and groceries) because you really just need a bag of gnocchi, something oily, and a bit of blind faith. My family goes absolutely wild for these—they treat ’em like little golden nuggets. (Except last time my youngest called them “potato popcorn.” Kids are weird.) Oh, and if you’ve ever stood over a pan stirring gnocchi and watched them stick, I promise you’ll want to try this just for the peace of mind. No sticky mess—unless you count the bits I dropped on the floor. Whoops.
Here’s What You Need (Swaps Welcome!)
- 1 package shelf-stable gnocchi (about 500g; I usually grab whatever’s cheapest, though my grandmother swore by De Cecco—honestly, it’s all fair game)
- 1–2 tablespoons olive oil, though any kind will do in a pinch (I once used garlic-infused oil and omg, not mad about it)
- Salt, just a generous pinch
- Optional: fresh black pepper, Italian seasoning, smoked paprika (I sometimes just toss in whatever is closest to hand—oregano, dried basil, chili flakes if I’m feeling bold)
- A bit of grated parmesan or pecorino (optional, but c’mon, cheese!)
Okay, Let’s Get These Things Crispy
- First, chuck the gnocchi into a big bowl. You don’t have to boil ’em—no, really, straight from the package is the magic.
- Drizzle over olive oil. Give it a good toss until each little potato pillow looks shiny. I usually use my hands but go ahead and use a spoon if you’re fancy. (This is where I usually sneak one to taste, which is… not recommended—they’re raw, and it tastes like sadness. Just wait!)
- Sprinkle in salt (and any seasonings). Mix again for good luck.
- Preheat your air fryer to 400°F (200°C). Or don’t—I’ve forgotten this loads and it still works out, but preheating does seem to help with the crunchiness.
- Spread your gnocchi in as close to a single layer as you can in the basket. They can overlap a little but don’t get too overzealous.
- Cook for 13–16 minutes. Shake the basket halfway through—it’s important, I tried skipping it once and got oddly uneven little gnocchi meteors. Don’t worry if some look browner than others at this point—it just means flavor! (Or, uh, character.)
- Once golden and audibly crisp—seriously, they rattle!—they’re done. Sprinkle with parmesan while hot if you like.
Notes From Someone Who Has Definitely Burnt These Before
- I’ve tried it both with and without oil. Honestly, I think they need a bit to get truly crispy, but if you’re feeling virtuous, you can cut back—it just won’t be quite as golden.
- Don’t walk away after 10 minutes. These can go from hero to, well, charred zero much faster than you’d think.
- You can check out the Bon Appétit air fryer tips if you want to nerd out as much as I did…only after burning three batches!
Gnocchi Experiments—What Worked (And Didn’t)
- Sweet potato gnocchi: SO good, slightly sweeter, but you might need 2 extra minutes.
- Frozen gnocchi without thawing: Yikes. Too wet, got a bit mushy in the middle, wouldn’t recommend unless you like gnocchi pudding.
- Adding garlic powder + buffalo sauce (not at the same time, mind you): Weirdly addictive!
- Making them in a regular oven: Works, but not as crisp. The air fryer’s basically a little potato tornado—hard to beat.
What If I Don’t Have an Air Fryer?
No air fryer? No drama. I’ve done these in a very hot oven—just crank it up to 450°F and spread the gnocchi on a parchment-lined tray. Takes longer; maybe 20–25 minutes, but remember to flip halfway. (Flavor’s still there, crunch game slightly less epic.) If your only kitchen gadget is a kettle…well, this might not be your day.
Can You Store Leftover Gnocchi? (Pfft…If You Have Any!)
Okay, so technically you can pop leftovers in the fridge in an airtight container for up to 2 days. They’ll lose some crunch, but a fast reheat in the air fryer gets most of it back. But honestly, in my house it never lasts more than a day—I’ve never met a leftover gnocchi that survived till lunch.
If You’re Wondering How to Serve Them…
Obviously, these are fantastic for dipping. My personal favorite: a ramekin of quick marinara sauce. Or just plain if you’re a total potato purist. Sometimes I scatter them on top of a salad (a little weird, but it works), or brutally honest, we just stand around the basket, eating them hot and burning our tongues while arguing about who gets the last crunchy one. Fridays are chaotic, what can I say?
Some Crispy Gnocchi Wisdom (Learn These or Fail, Like Me)
- If you crowd the basket, you’ll get soft gnocchi (which is fine, but kind of defeats the point, right?).
- I once tried rushing the shake step—regretted it because a whole group clumped together and formed the world’s worst gnocchi cluster bomb.
- Be generous with the seasonings. Bland gnocchi is sad gnocchi. Actually, I think it works better if you add some fresh cracked pepper right as they come out.
Real Life Gnocchi Questions I Get (And My Sometimes Dubious Answers)
- Can I use homemade gnocchi?
- Sure, though I’ll warn you, they’re a bit more delicate and might get crispy on the outside but dry inside. Still tasty, though.
- Why aren’t mine crispy?
- Probably needed more oil, or your air fryer wasn’t hot enough. Or, could be you bought a weird brand (I once did and they came out oddly chewy—still haunted by it, honestly).
- Is the cheese really optional?
- Technically, yes. Practically speaking? Never in my kitchen. But hey, you do you!
- Can I freeze these after cooking?
- I mean, you can, but I think the texture gets all wonky. Just make a small batch so you don’t have to worry about it.
- Is it still good the next day?
- I tend to think it’s even better—something about the leftover flavor, or maybe I’m just peckish at midnight.
Anyway, if you try this, let me know how it goes! Or if you want a laugh, check out r/airfryer for some truly wild experiments. Happy crunching!
Ingredients
- 1 lb (450 g) potato gnocchi, shelf-stable or refrigerated
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian herbs
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for serving
Instructions
-
1Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
2In a large bowl, toss the gnocchi with olive oil, garlic powder, Italian herbs, salt, and black pepper until evenly coated.
-
3Place the gnocchi in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding.
-
4Air fry the gnocchi at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through, until golden and crisp.
-
5Immediately sprinkle the hot, crispy gnocchi with grated Parmesan cheese and chopped fresh parsley. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
