Air fryer gnocchi is so crispy, is ready in just 13 minutes and does not need to be boiled! This is a great side dish alternative to potatoes or pasta, and also makes a great snack.
When it comes to gnocchi, I'm all about the unconventional ways to cook it. From sheet pan gnocchi to gnocchi skillets, I just love how it can get crispy on the outside and tender on the inside. So much better than boiled gnocchi!
This air fryer gnocchi puts all the other methods to shame! Unbelievably crispy, but still soft in the middle, you don't even need to boil it first.
You can serve this as a snack, side dish, or toss it in pasta sauce (or maybe some kale pesto) and enjoy as an entree.
Reasons to ♡ air fryer gnocchi
- it is crispy on the outside, soft in the middle
- it's cooked through in just 13 minutes
- it's a great side or base to a recipe
Recipe video
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Use shelf stable gnocchi
These days, there are several different types of gnocchi on the market including fresh gnocchi, frozen gnocchi and cauliflower gnocchi. This recipe was tested using shelf-stable gnocchi, and the cook times are specific to this type of gnocchi.
This post suggests cooking cauliflower gnocchi for 10 minutes total in the air fryer, shaking it up half way through, but I have not been able to find any information about fresh gnocchi. Drop us a comment below if you try it!
Get creative with seasonings and sauces
The recipe below is quite simple with just olive oil, garlic powder and salt. I have also tested with dried herbs, but found them to fall off. I'd advise sticking to smaller ground spices, but it could be really fun to play around with these 7 spice rubs!
As for sauces, you'll want to toss the gnocchi in the sauce after cooking through, and serve immediately so you don't loose that amazing crispy texture. Some sauces that would be great on this recipe:
- marinara sauce
- vegan bolognese
- romesco sauce
- avocado or pistachio mint pesto
Step by step directions
This recipe is so simple, it could even be a good recipe to get your kids to help out on!
- Toss gnocchi in oil, garlic powder and salt.
- Transfer to the basket of your air fryer.
- Cook at 390°F, shaking occasionally, until golden and crispy (roughly 13 minutes).
Storage
This gnocchi is best served fresh, the reason being that it can dry out as it sits, but you can still store for up to 2 days.
- fridge- store in an air tight container in the fridge for up to 2 days
- reheat- bring the air fryer back to 390°F/200°C. Add the gnocchi to the basket and spray with spray oil. Cook for 3-5 minutes, shaking occasionally, until warmed through.
Which air fryer do you recommend?
I’ve been using a Phillips air fryer (similar to this one
More air fryer recipes
- Crispy Air Fryer Cauliflower
- Air Fryer Broccoli
- Air Fryer Brussels Sprouts
- Air Fryer Salmon
- Crispy Air Fryer Chicken Thighs
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Seriously Crispy Air Fryer Gnocchi
Ingredients
- 1 lb gnocchi 450 g; see note 1
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Heat air fryer to 200°C/390°F.
- Toss gnocchi with olive oil, salt and garlic powder until evenly coated.
- Transfer gnocchi to the air fryer basket.
- Cook for a total time of 13 minutes, shaking 3-4 times during the cooking process. Gnocchi should be golden and crispy.
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Jenn says
will definately make this again but cut back on salt & garlic power. I used Splendido Gnocchi & it was salty enough without adding more salt.
I can't wait to make this again & adjust ingredients
Ben | Sweet Peas & Saffron says
Hi Jenn,
Yeah, that sneaky salt adds up. Thanks for sharing your personalizations.
Julie Simons says
This was sooooooo SALTY, it was inedible!
Jasmine @ Sweet Peas & Saffron says
Hi Julie, sorry to hear! I wonder if this could have been a result of the type/brand of gnocchi you used? If not, you can always reduce the added salt to your taste preference.
Tony says
Salty? Not possible with half a teaspoon of salt . She probably use garlic salt, not garlic powder
Malcolm Stephenson says
We've recently acquired an air frier as a christmas present. We've had a couple of hiccoughs along the way and previous gnocchi recipes haven't been perfect either but this recipe worked perfectly.
Jasmine @ Sweet Peas & Saffron says
Hi Malcolm, what a great Christmas gift! Check out this post on air fryer secrets, and this one on air fryer mistakes - some great starting points for you as you troubleshoot your new air fryer! So glad to hear that these air fryer gnocchi turned out for you! Thanks for taking the time to come back to leave a rating and review.
Patricia W says
5 stars for doing this with another kind of pasta. It confirms what I did in desperation last week!
I did this with some frozen lobster ravioli that loosely lumped together. I figured it would fall apart piecemeal in boiling water.
I used Avacado oil too and set the temp @ 400F. As they loosened I readjusted them to brown evenly.
They were ready to eat as I poured the Hollandaise sauce over my broccoli! Glad I could save them; they weren't cheap! Just thought you'd like to know!
Denise Bustard says
Ooh that sounds delicious, Patricia! Thanks for reporting back 🙂
Kiara says
This is so tasty! I am pleasantly surprised
Denise Bustard says
Well YAY! Glad to hear you enjoyed, Kiara, and thanks for reporting back 🙂
Brittany says
I made this with fresh (but purchased - the packaged, refrigerated kind at the grocery store) and it was AMAZING!!! I needed mine to be extra crispy because I was tossing it with some other ingredients so I set the temp at 390 and let it go for about 15 minutes, giving it a good shake every 5 minutes or so.
I used avocado oil and a bit more of it both to help with that added crispness, and because I also added a some freshly grated Parmigiano Reggiano, dried Italian herb seasoning and ground sage, so having a little more oil also kind of helped that stuff bind to the gnocchi. They were sublime!!!
When they were done I tossed them + roasted asparagus with garlic & lemon + balsamic roasted cremini and shiitake mushrooms + a stick of melted butter 🤭 + a lot of fresh sage together and put it in a shallow baking dish. Of course I added a dusting of parm on the top...and a few small dabs of butter 🤭. Phenomenal. Not the healthiest. But phenomenal.
Brittany says
*I did not boil or par-boil the store-bought fresh gnocchi. I just threw it right into the air fryer!
Bridget says
I'll never cook it another way. So good!
Denise Bustard says
Isn't it so good? Thanks so much for reporting back, Bridget!