{"id":110369,"title":"Air Fryer Gnocchi","modified":"2025-10-29T17:11:14+01:00","plain":"Air fryer gnocchi that are golden and crispy outside, pillowy-tender inside\u2014perfect for summer appetizers\n\n\n\nIf you love gnocchi, you may never want to boil them again. Thanks to the air fryer, these little potato pillows reach a whole new level of crunch: a golden, ultra-crispy shell with a tender center.\n\n\n\nFor an indulgent dessert, try air fryer egg custard\n\n\n\nBetter yet \u2014 it\u2019s quick, simple, and healthier than deep-frying or pan-frying\u2014no big pot of water, no oil splatters. In about 10 minutes, you\u2019ll have delicious gnocchi using a tiny amount of oil compared with traditional frying.\n\n\n\nTips for Perfect Air Fryer Gnocchi\n\n\n\nPreheat your air fryer: Just like an oven, preheating is essential for even cooking and optimal crispiness. Many recipes stress this point\u2014don\u2019t skip it. Bring the unit to around 200\u00b0C before adding the gnocchi. Why? Dropping gnocchi into an already hot basket sears them immediately instead of cooking them slowly and drying them out. If your air fryer doesn\u2019t have a preheat mode, let it run empty for about 4\u20135 minutes.\n\n\n\nA quick air fryer salmon ready in no time? Or pork chops?\n\n\n\nNo need to boil (goodbye, stockpot!): One big advantage of this method: there\u2019s no need to boil the gnocchi first. Whether they\u2019re fresh, refrigerated, or at room temperature (packaged), you can put them straight into the air fryer. Uncooked gnocchi deliver the best texture. Par-cooking can make them too soft once they hit the air fryer. Just open the package and go. Not only do you save time, you also get a fluffy, tender interior after cooking.\n\n\n\nOr some air fryer candied peanuts\n\n\n\nToss with a little oil: Even though the air fryer needs far less oil than deep frying, a light coating of oil is still important for gnocchi. Tip: use an oil mister to distribute the oil evenly without drenching the gnocchi.  Without oil, gnocchi can turn dry or a bit hard, so for optimal crispiness, plan on 1 to 2 teaspoons of oil.\n\n\n\nSeason generously before cooking: Toss your gnocchi with spices before air frying so the flavor permeates the crispy crust. A simple mix of garlic powder, salt, and pepper is often all you need for an addictive result. I recommend using finely ground spices to keep large pieces of dried herbs from falling off. For herbs, add a hint of oregano, or sprinkle fresh herbs after cooking. Don\u2019t be afraid to amp up the flavor: crispy edges are even better when well seasoned. You can always adjust by salting lightly or adding grated cheese once the gnocchi are cooked.\n\n\n\nYou don\u2019t need many ingredients for this treat\n\n\n\nLeave space: For maximum crispiness, arrange the gnocchi in a single layer in the air fryer basket, leaving a little space between them. Piling them up releases steam and prevents a nice crust from forming. Hot air must circulate around each piece. If your air fryer is small, it\u2019s better to cook in batches. It takes a bit more time, but you\u2019ll get nicely browned bites instead of half-cooked gnocchi. (A large air fryer or an XL model makes things easier if you often cook big portions.)\n\n\n\nShake the basket often: To brown all sides, shake or stir the gnocchi regularly during cooking. Every 3\u20135 minutes, pull out the basket and give it a good shake. This promotes even browning and prevents the gnocchi from sticking to the bottom. (No need to flip each piece individually\u2014a good shake is enough!) This step ensures even crispiness rather than just one golden side.\n\n\n\nAdjust the time for refrigerated or frozen gnocchi: The advantage is you can use gnocchi straight from the fridge or freezer\u2014just adapt the cooking time. Refrigerated or room-temperature gnocchi cook in about 8\u201312 minutes at 200\u00b0C, while frozen gnocchi need a few extra minutes (usually 12\u201315 minutes). In all cases, the best indicator is that they become golden and crispy on the outside.\n\n\n\nStart checking at the 8-minute mark because every air fryer is different. The longer you cook them, the crispier (and a bit drier) the gnocchi will be, so if you like them soft inside, take them out as soon as the shell is crispy enough. If you prefer them super crispy, leave them in for another minute or two, watching closely so they don\u2019t burn.\n\n\n\nServe immediately: Air fryer gnocchi are best right away. They lose a bit of their crunch as they cool. If you really need to keep them, reheat them in the air fryer at 170\u00b0C for a few minutes.\n\n\n\n \n\n\n\n\n\n\tCrispy Air Fryer Gnocchi\n\t\t\n\t\t\t\n\t\n\t\tair fryer\t\n\t\n\t\t450 g gnocchi (refrigerated or frozen)1 tablespoon olive oil0.5 teaspoon garlic powder0.5 teaspoon salt0.5 teaspoon black pepper2 tablespoons Parmesan (freshly grated)For servingfresh parsley (chopped)Parmesanmarinara sauce (for dipping)\t\n\t\n\t\tPreheat the air fryer to 200\u00b0C.Lightly oil the air fryer basket with olive oil.In a large bowl, toss the gnocchi with the remaining ingredients.Do not thaw the gnocchi if frozen.Arrange the seasoned gnocchi in the preheated basket in a single layer, avoiding overlap.For refrigerated gnocchiCook at 200\u00b0C for 11 to 14 minutes.Shake the basket every 4 to 5 minutes for even browning.Gnocchi are ready when golden and crisp on the outside without burning.For frozen gnocchiCook at 200\u00b0C for 13 to 16 minutes.Shake the basket every 4 to 5 minutes for even browning.Gnocchi are ready when golden and crisp on the outside without burning.Sprinkle with extra Parmesan and fresh parsley.Serve as a side dish or as an appetizer with marinara sauce.\t\n\t\n\t\tSeason before cooking (garlic powder\/salt\/pepper); add fresh herbs after cooking.\nArrange in a single, well\u2011spaced layer.\nShake the basket every\u00a03\u20135\u00a0min for even browning.\n200\u00a0\u00b0C: 8\u201312\u00a0min refrigerated, 12\u201315\u00a0min frozen; start checking at 8\u00a0min.\nServe immediately (otherwise, re\u2011crisp for 3\u20135\u00a0min at 170\u00a0\u00b0C after refrigeration).\n\t\n\t\n\t\tAccompagnement, Plat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110369"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110369\/revisions"}],"predecessor-version":[{"id":110638,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110369\/revisions\/110638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/31585"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}