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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 Italian-American side uses no precooking—just toss, air-fry, and coat for maximum crunch.
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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
  

Gnocchi seasoning
  • 1 lb potato gnocchi 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 finish
  • 3 tbsp butter
  • 2 clove garlic Minced.
  • 1 fresh parsley Chopped, for topping.
  • 0.25 cup parmesan For dusting/topping.

Equipment

  • 1 air fryer
  • 1 skillet

Method
 

Season the gnocchi
  1. In a large bowl, toss the dry potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated. The gnocchi should look lightly glossy with no dry seasoning pockets.
Air fry
  1. Preheat the air fryer to 400°F. Make sure it reaches temperature before adding gnocchi for faster browning.
  2. Add the seasoned gnocchi to the air fryer basket in a single layer. Leave space between pieces so they crisp instead of steam.
  3. Air fry for 12-15 minutes, shaking the basket halfway through, until golden and crispy on the outside. Look for blistered edges and a light, crisp surface.
Make garlic butter and finish
  1. Meanwhile, melt the butter with minced garlic in a skillet over medium heat for 1-2 minutes. Stir until fragrant and slightly bubbling, but not browned.
  2. Toss the hot crispy gnocchi in the garlic butter until coated. The coating should lightly cling to the blistered surfaces.
  3. Top with fresh parsley and dust with parmesan, then serve immediately. Use the toppings right after tossing so the gnocchi stays crisp.

Notes

For best crisping, keep the gnocchi in a true single layer and don’t overcrowd the basket. Store leftovers in the refrigerator up to 3 days; re-crisp in the air fryer at 400°F for 3-5 minutes (parmesan added fresh). Freezing is not recommended for crisp texture. If you want a lighter option, use olive oil instead of butter for the finish (garlic sautéed in olive oil).