Ingredients
16 oz (450g) shelf-stable potato gnocchi
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Optional Dips:
Marinara sauce
Garlic aioli
Pesto
Instructions
Preheat Air Fryer:
Preheat to 400°F (200°C) for 3–5 minutes.
Season the Gnocchi:
In a bowl, toss gnocchi with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
Air Fry:
Place gnocchi in a single layer in the air fryer basket (cook in batches if needed).
Air fry for 12–15 minutes, shaking the basket halfway through, until golden and crispy.
Finish & Serve:
Sprinkle with Parmesan and fresh parsley. Serve immediately with your favorite dipping sauce.
Notes
Cooking Tips
- Don’t overcrowd: Air circulation is key for crispiness—cook in batches if needed.
- Shake halfway: Helps achieve even browning on all sides.
- Use shelf-stable gnocchi: It crisps better than refrigerated or fresh versions.
- Extra crunch: Add a light dusting of grated Parmesan before air frying.
- Serve immediately: They’re crispiest right out of the air fryer.
Variations
- Garlic Parmesan: Add extra garlic powder + more Parmesan after cooking.
- Spicy Kick: Toss with red pepper flakes or cayenne.
- Lemon Herb: Finish with lemon zest and fresh herbs.
- Cheesy Loaded: Top with melted mozzarella and marinara.
- Pesto Gnocchi: Toss in pesto after air frying.
- Buffalo Style: Toss in buffalo sauce and serve with ranch.
- Truffle Flavor: Drizzle with truffle oil and sprinkle with Parmesan.
- Sweet Version: Toss with cinnamon sugar and serve with a dessert dip.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g