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Air Fryer Gnocchi

Air Fryer Gnocchi with blistered, golden-crispy edges and a fluffy interior. Tossed in garlic-herb butter and finished 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi (shelf-stable or refrigerated — do not cook first)
Seasonings
  • 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 cloves garlic, minced
  • 1 fresh parsley
  • 1 parmesan

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 in a single layer so it can crisp.
  2. Preheat the air fryer to 400°F and add the gnocchi in a single layer. Avoid overcrowding for better browning and crisp edges.
  3. Air fry for 12-15 minutes, shaking halfway, until golden and crispy on the outside. Watch for blistered spots and a dry, set surface.
Garlic butter toss and finish
  1. Meanwhile, melt the butter with minced garlic in a skillet for 1-2 minutes, stirring until fragrant. Turn off the heat before the garlic browns too much.
  2. Toss the crispy gnocchi in the garlic butter until coated. Top with fresh parsley and parmesan for a bright, savory finish.
  3. Serve immediately as a side, or with marinara for dipping. Eat right away to keep the exterior crisp.

Notes

Pro tip: Shake the basket halfway and don’t crowd the air fryer—space helps the gnocchi blister and crisp. Store leftovers in the refrigerator up to 3 days; reheat in the air fryer at 400°F for 3-5 minutes to refresh texture. Freezing isn’t recommended because gnocchi can turn soft after thawing. If you want a dairy-free version, use a plant-based butter and swap parmesan for a dairy-free hard-style topping.