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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. This quick method crisps shelf-stable or refrigerated gnocchi without pre-boiling.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi shelf-stable or refrigerated—do not cook first
Seasoning and olive oil
  • 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 garlic cloves minced
  • 1 fresh parsley
  • 0.25 cup parmesan

Equipment

  • 1 air fryer
  • 1 skillet

Method
 

Season and air fry
  1. In a large bowl, toss potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated and dry-looking (no clumps).
  2. Preheat the air fryer to 400°F, then spread the seasoned gnocchi in a single layer (work in batches if needed).
  3. Air fry for 12 to 15 minutes, shaking the basket halfway, until the gnocchi are golden with blistered edges and crisp on the outside.
Make garlic butter and finish
  1. While the gnocchi cook, melt butter with minced garlic in a skillet over low to medium heat for 1 to 2 minutes until fragrant and lightly bubbling.
  2. Toss the hot gnocchi in the garlic butter, then top immediately with fresh parsley and parmesan for a fresh, nutty finish.
  3. Serve immediately as a side, or with marinara for dipping.

Notes

For the crispiest texture, keep gnocchi in a single layer and don’t pre-cook them—air frying does the work. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 400°F for 3–5 minutes to re-crisp. Freezing isn’t recommended due to texture changes after frying. Dietary swap: use plant-based butter to make this vegetarian-friendly.