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Air Fryer Gnocchi

Air Fryer gnocchi with golden, crispy blistered edges and a fluffy center, finished with garlic herb butter and a parmesan dust. This quick method skips boiling and gives fast, crisp texture in one air-fryer batch.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi and seasoning
  • 1 lb potato gnocchi Use shelf-stable or refrigerated; do not cook first.
  • 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
Garlic herb butter finishing
  • 3 tbsp butter
  • 2 garlic minced
  • 2 tbsp fresh parsley
  • 0.25 cup parmesan dusted on top

Equipment

  • 1 air fryer
  • 1 skillet

Method
 

Season and air-fry
  1. Toss the dry, uncooked potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated. Keep the gnocchi dry so the edges blister properly as they crisp.
  2. Preheat the air fryer to 400F, then add the gnocchi in a single layer. Avoid crowding so the surfaces can brown and crisp.
  3. Air fry for 12-15 minutes, shaking halfway, until the gnocchi are golden and crispy on the outside. Look for blistered edges and a deeper golden color.
Finish with garlic butter
  1. Meanwhile, melt the butter with minced garlic in a skillet over low heat for 1-2 minutes. Stir until the garlic is fragrant but not browned.
  2. Toss the crispy gnocchi in the garlic butter until glossy and well coated. Top with fresh parsley and parmesan right before serving for best texture.
  3. Serve immediately as a side or with marinara for dipping. Keep them hot so the exterior stays crisp.

Notes

For maximum crispness, keep gnocchi in a single layer and use the halfway shake to expose new surfaces to hot air. Store leftovers in the refrigerator up to 3 days; reheat in the air fryer at 400F for 4-6 minutes to re-crisp. Freezing is not recommended because the texture softens after thawing and reheating. Dietary swap: use plant-based butter in the finishing step for a dairy-free version.