Air Fryer Gnocchi
Air Fryer Gnocchi is made with shelf-stable gnocchi and olive oil; air fry at 400°F for 10 minutes until crunchy outside and pillowy inside.
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Method
- 1
Toss gnocchi with olive oil, salt, and pepper.
- 2
Air fry at 400°F for 8-10 minutes, shaking every 3 minutes, until golden brown and crispy on the outside.
- 3
The gnocchi should be crunchy outside and pillowy inside.
- 4
Toss with your choice of sauce — marinara, pesto, or brown butter.
- 5
Top with Parmesan and serve immediately.
Pro tip. Use shelf-stable (vacuum-packed) gnocchi, not frozen — they crisp up best. Don't skip the oil or they stick together. The shaking is important to crisp all sides evenly. These are addictively crispy and taste nothing like boiled gnocchi.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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