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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 parmesan. Ready in about 20 minutes, with an air-fryer method that gives crisp without deep-frying.
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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: 710
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi 1 pound potato gnocchi (shelf-stable or refrigerated — do not cook first).
seasoning and 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
finishing
  • 3 tbsp butter
  • 2 cloves garlic Minced.
  • 0.25 cup fresh parsley Chopped.
  • 0.25 cup parmesan Dusted over.

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, keeping the gnocchi dry and uncooked. The seasoning should cling to the gnocchi so it browns and crisped edges form in the air fryer.
Air fry to golden and crispy
  1. Preheat the air fryer to 400F. Add the seasoned gnocchi in a single layer so the edges can blister instead of steaming.
  2. Air fry at 400F for 12-15 minutes, shaking halfway. Continue until the gnocchi is golden and crispy on the outside with a fluffy interior.
Make garlic butter and finish
  1. Melt the butter with minced garlic in a skillet over low heat for 1-2 minutes. Stir just until fragrant so the garlic doesn’t burn.
  2. Toss the crispy air-fried gnocchi in the garlic butter. Top immediately with fresh parsley and parmesan.
Serve
  1. Serve immediately as a side dish, or with marinara for dipping. The topping will stick best when the gnocchi is still hot.

Notes

For the crispiest texture, keep the gnocchi in a single layer and don’t overcrowd the basket—cook in batches if needed. Store leftovers in the refrigerator up to 3 days; reheat in the air fryer at 400F for 3-5 minutes to re-crisp. Freezing cooked gnocchi is not recommended for best texture. For a dairy-light option, use plant-based butter and a parmesan-style vegetarian topping.