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Air Fryer Gnocchi

Air Fryer Gnocchi with golden, crispy blistered edges and a fluffy interior. Toss the hot gnocchi in garlic herb butter and finish with parsley and parmesan for a fast Italian-American side.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi shelf-stable or refrigerated — do not cook first
Seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Finishing
  • 3 tbsp butter
  • 2 garlic cloves, minced
  • 1 fresh parsley
  • 0.25 cup parmesan

Equipment

  • 1 air fryer
  • 1 cast iron skillet

Method
 

Season and preheat
  1. Toss the dry, uncooked gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
  2. Preheat the air fryer to 400F and add the gnocchi in a single layer, leaving space between pieces so they can crisp.
Air fry to golden and crispy
  1. Air fry for 12-15 minutes at 400F, shaking halfway, until the gnocchi are golden with crispy, blistered edges.
Make garlic butter and finish
  1. Melt the butter with the minced garlic in a skillet over low to medium heat for 1-2 minutes until fragrant and lightly bubbling.
  2. Toss the crispy gnocchi in the garlic butter right away, so the edges stay crisp while the centers remain fluffy.
  3. Top with fresh parsley and parmesan, then serve immediately while hot and crisp.
Serve
  1. Serve as a side right away, or with marinara for dipping.

Notes

For the crispiest exterior, arrange the gnocchi in a single layer and don’t overcrowd the basket; shake at the halfway mark so all sides blister evenly. Store leftovers in the refrigerator up to 3 days and reheat in the air fryer at 400F for 3-5 minutes to restore crunch (avoid microwaving). Freezing isn’t recommended once cooked. If you want a lighter finish, swap half the butter for olive oil or a plant-based butter that browns well.