Go Back

Air Fryer Gnocchi

Air Fryer Gnocchi with blistered, golden-crispy edges and a fluffy interior, tossed in quick garlic herb butter. Ready in about 20 minutes with no pre-cooking—just a single-layer air-fry and a fast skillet finish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi coating
  • 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
  • 0.5 fresh parsley
  • 0.25 cup parmesan

Equipment

  • 1 air fryer
  • 1 cast iron skillet

Method
 

Season the gnocchi
  1. In a mixing bowl, toss the potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
  2. Keep the gnocchi in an even, single layer as you transfer it to the air fryer basket to help it crisp up.
Air fry until golden and crispy
  1. Preheat the air fryer to 400°F, then add the seasoned gnocchi in a single layer.
  2. Air fry at 400°F for 12 minutes, then shake the basket halfway for even browning and crisping.
  3. Continue air frying until golden and crispy on the outside, about 12 to 15 minutes total, then remove immediately.
Make garlic butter and finish
  1. In a skillet over low heat, melt the butter with the minced garlic for 1 to 2 minutes, stirring until fragrant and glossy.
  2. Toss the hot gnocchi in the garlic butter until well coated, then top with fresh parsley and parmesan for a finished, savory coating.
  3. Serve immediately as a side or with marinara for dipping.

Notes

For best crisping, avoid crowding—cook in a single layer and shake halfway as directed. Store leftovers in the fridge up to 3 days; reheat in the air fryer at 375°F for 3 to 5 minutes to re-crisp. Freezing isn’t recommended because gnocchi texture can soften after thawing. For a lighter option, use 1:1 olive-oil garlic topping instead of butter, and add a little extra parmesan for flavor.