Servings: 6 servings
Calories: 125kcal
Equipment
Ingredients
- 450 g gnocchi refrigerated or frozen
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons Parmesan freshly grated
For serving
- fresh parsley chopped
- Parmesan
- marinara sauce for dipping
Procédé
- Preheat the air fryer to 200°C.
- Lightly oil the air fryer basket with olive oil.1 tablespoon olive oil
- In a large bowl, toss the gnocchi with the remaining ingredients.450 g gnocchi, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons Parmesan
- Do not thaw the gnocchi if frozen.
- Arrange the seasoned gnocchi in the preheated basket in a single layer, avoiding overlap.
For refrigerated gnocchi
- Cook at 200°C 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 gnocchi
- Cook at 200°C 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.fresh parsley, Parmesan
- Serve as a side dish or as an appetizer with marinara sauce.marinara sauce
Notes
Season before cooking (garlic powder/salt/pepper); add fresh herbs after cooking.
Arrange in a single, well‑spaced layer.
Shake the basket every 3–5 min for even browning.
200 °C: 8–12 min refrigerated, 12–15 min frozen; start checking at 8 min.
Serve immediately (otherwise, re‑crisp for 3–5 min at 170 °C after refrigeration).
Nutrition
Calories: 125kcal | Féculents: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 292mg | Potassium: 3mg | Fiber: 2g | Sugar: 0.002g | Vitamin A: 3IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 3mg
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