Air Fryer Gnocchi
Air fryer gnocchi turns a package of potato gnocchi into crispy-edged, pillowy bites in 12 minutes, with no pot of boiling water. The air fryer crisps the outside while the inside stays soft, so it tastes like pan-seared gnocchi with a fraction of the oil. This recipe works with shelf-stable and frozen gnocchi and gives you the seasoning, times and fixes for chewy results.
- Temperature
- 400°F200 °C
- Total time
- 17min
- Prep time
- 5min
- Servings
- 4
- Per serving
- 280kcal
Why the air fryer works for gnocchi
Gnocchi are small potato dumplings, soft and tender by design. Boiling softens them further, and pan searing takes patience and a good amount of butter. The air fryer gives you the best of both. The hot air dries the surface and browns it quickly, while the inside stays soft and steamy from the potato and flour.
This works best with shelf-stable gnocchi from the pasta aisle and with frozen gnocchi, because both are sturdy enough to handle high heat. Fresh refrigerated gnocchi are more delicate and need a slightly lower temperature, so the surface does not harden before the center warms through.
How to make gnocchi in the air fryer
Tap a time to start a timer.
- Dry the gnocchi Open the package and pat the gnocchi with a paper towel to remove surface moisture. Dry gnocchi crisps; wet gnocchi steams.
- Season In a bowl, toss the gnocchi with the olive oil, garlic powder, Italian seasoning and salt until every piece is lightly coated.
- Preheat Preheat the air fryer to 400 °F for . A hot basket gives the gnocchi a crispy edge from the first minute.
- Cook and shake Add the gnocchi in a single loose layer, filling no more than two thirds of the basket. Cook for , shaking the basket every , until golden and crisp on the outside. Cook in two batches if your basket is small.
- Finish Toss the hot gnocchi with the Parmesan and parsley. Serve right away with warm marinara for dipping.
Times and temperatures
| Air Fryer Gnocchi | Temperature | Time |
|---|---|---|
| Shelf-stable gnocchiShake every 4 min | 400 °F (200 °C) | 12 min |
| Frozen gnocchi | 400 °F (200 °C) | 14–16 min |
| Fresh refrigerated gnocchi | 375 °F (190 °C) | 8–10 min |
| Cauliflower gnocchi | 400 °F (200 °C) | 10–12 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Use a hot basket. Preheating helps the surface crisp immediately instead of absorbing oil and turning gummy.
- Shake often. Gnocchi are sticky, and they crisp where they touch the basket. Shaking every 4 minutes turns them for even browning.
- Season after cooking. Salty cheese and fresh herbs taste best added at the end, when the gnocchi are still hot.
What to serve with gnocchi
Crispy gnocchi are a good base for a weeknight dinner with sliced sausage, roasted broccoli and marinara. Serve them as a side with chicken breast or meatballs, or as an appetizer with pesto or ranch for dipping. Cherry tomatoes and fresh mozzarella tossed in at the end make a quick warm salad.
Storing and reheating
Cooked gnocchi keep for 3 days in a sealed container in the refrigerator, but they lose their crisp. Reheat them in the air fryer at 375 °F for 3–4 minutes, shaking once, until crisp and hot. Uncooked gnocchi from the freezer can be cooked directly; no thawing is needed, so a bag in the freezer is a convenient emergency dinner.
Variations
- Pesto gnocchi: Toss the cooked gnocchi with 2 tbsp of basil pesto and a squeeze of lemon.
- Gnocchi and sausage: Cook sliced fully cooked sausage with the gnocchi for the last 5 minutes, until the sausage is hot (165 °F).
- Vegetable gnocchi: Add 1 cup of halved cherry tomatoes and 1 cup of zucchini slices for the last 6 minutes.
- Garlic butter: Toss the hot gnocchi with 1 tbsp of melted butter and a clove of minced garlic.
If it does not turn out right
- The gnocchi are chewy and gummy
- They were crowded or not dry enough. Pat them dry, cook in a single layer and shake the basket often so every side touches the hot air.
- The gnocchi are hard all the way through
- They cooked too long or too hot. Shelf-stable gnocchi are done at 10–12 minutes, and delicate fresh ones at 8–10 minutes at 375 °F.
- The cheese burns
- Parmesan burns in the basket. Add it after cooking, or in the last minute only.
Questions and answers
How long do you cook gnocchi in the air fryer?
Shelf-stable potato gnocchi take 12 minutes at 400 °F, shaking every 4 minutes. Fresh gnocchi from the refrigerated section take 8–10 minutes at 375 °F.
Can you cook frozen gnocchi in the air fryer?
Yes, and you do not need to thaw them. Cook frozen potato gnocchi at 400 °F for 14–16 minutes, shaking every 4 minutes, until golden and tender inside.
Do I need to boil the gnocchi first?
No. Gnocchi cook through in the hot air, and the oil gives them a crisp outside. The inside stays soft and similar to boiled gnocchi.
Can I cook cauliflower or stuffed gnocchi in the air fryer?
Yes. Cauliflower gnocchi take 10–12 minutes at 400 °F, and stuffed gnocchi take 10–12 minutes at 375 °F.
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