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Air Fryer Gnocchi

Air Fryer Gnocchi with golden, crispy blistered edges and a fluffy interior, tossed in garlic herb butter and finished with parmesan. Air-frying dry (uncooked) gnocchi creates crispness without deep-frying, and the garlic butter coating locks in flavor 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.
Seasoned oil coating
  • 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 finish
  • 3 tbsp butter
  • 2 clove garlic minced
  • 1 fresh parsley
  • 0.25 cup parmesan dusted

Equipment

  • 1 air fryer
  • 1 skillet

Method
 

Season the gnocchi
  1. Toss the potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
  2. Spread the coated gnocchi out in a single layer so the edges can crisp rather than steam.
Air fry until golden
  1. Preheat the air fryer to 400F.
  2. Add the gnocchi to the air fryer basket in a single layer and air fry for 12 minutes.
  3. Shake the basket halfway through the cook time for even browning.
  4. Continue air frying for 0 to 3 minutes, until the gnocchi are golden and crispy on the outside.
Make garlic butter and finish
  1. In a skillet, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.
  2. Toss the crispy gnocchi in the garlic butter until coated.
  3. Top with fresh parsley and dust with parmesan.
  4. Serve immediately as a side, or with marinara for dipping if desired.

Notes

For the crispiest exterior, keep the gnocchi in one layer (cook in batches if needed). Refrigerate leftovers in a covered container up to 3 days; re-crisp in the air fryer at 400F for 3-5 minutes. Freeze not recommended for best texture. For a dairy-light option, use plant butter and a vegan parmesan substitute to keep the garlic-herb finish.