Crispy Air Fryer Gnocchi
Unboiled packaged gnocchi cooked at 390°F and finished with Parmesan. The timing allows two batches of frozen pieces.
Ingredients
Gnocchi
- 1 pound potato gnocchi shelf-stable, refrigerated, or frozen
- 1–2 tablespoons extra-virgin olive oil for the basket and gnocchi
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 tablespoons Parmesan cheese freshly grated, for serving
- Fresh parsley chopped, optional
Instructions
Air-Fry
- Preheat air fryer to 390°F. Use a little of the measured olive oil to brush the basket, then toss gnocchi with the remaining oil, garlic powder, salt, and pepper.
- Place gnocchi in a loose single layer, using 2 batches if needed. Keep frozen gnocchi unthawed.
- Air-fry at 390°F for 11–14 minutes for shelf-stable or refrigerated gnocchi, or 13–16 minutes for frozen. Shake every 4–5 minutes until golden with hot, tender centers.
- Repeat for the second batch, if needed. Sprinkle the cooked gnocchi with Parmesan and optional parsley; divide into 4 side portions.
Notes
- Chill within 2 hours and use within 3 days.
- Air-fry leftovers at 350°F until heated through to 165°F.