Air Fryer
Crispy Air Fryer Gnocchi
Crispy air fryer gnocchi straight from the packet with no boiling. Times for chilled, frozen and shelf-stable gnocchi.
Ingredients
- 500g chilled shop-bought potato gnocchi
- 1 tbsp olive oil
- 1/2 tsp garlic granules
- 1/4 tsp salt
- 20g parmesan, finely grated
- Small handful of parsley, chopped
Method
- Tip the gnocchi into a bowl and break apart any that are stuck together. Do not boil them.
- Toss with the oil, garlic granules and salt.
- Spread them in the air fryer basket in a single layer. Cook in batches if needed.
- Air fry at 200°C (390°F) for 10-12 minutes, shaking every 3-4 minutes, until puffed and golden with crisp edges.
- Tip into a bowl and scatter with the parmesan and parsley while hot.
Notes
- No boiling. The steam inside chilled gnocchi is what puffs them in the basket; boiled first, they go soggy.
- Frozen gnocchi need 2-3 minutes more. Shelf-stable (vacuum-packed) gnocchi cook faster, in about 8-10 minutes.
- Shake them often. Gnocchi stick to each other and the basket if left alone.
- They lose their crunch as they cool, so serve them straight away. A few minutes back in the air fryer revives leftovers.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
More More Air Fryer Recipes
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer gnocchi recipes: Sweet Peas and Saffron (chilled gnocchi at 200°C (390°F)/400°F for about 10 minutes, no boiling, shaken every 3 minutes; frozen 12, shelf-stable 8), Instant Pot Eats, Veggie Desserts and The Gluten Free Blogger (10-15 minutes at 200°C (390°F)). All toss the gnocchi in a little oil and warn against crowding.