Description
Crispiest air fryer gnocchi recipe that’s vegan and gluten-free. Perfectly golden and crunchy for a delicious appetizer or snack.
Ingredients
Scale
- 1 lb (450g) gnocchi, shelf-stable, refrigerated, or frozen (regular, cauliflower, or sweet potato)
- 1 tablespoon (15ml) extra-virgin olive oil
- 1/21/2 teaspoon (2.5g) garlic powder
- 1/21/2 teaspoon (2.5g) salt
- 1/21/2 teaspoon (2.5g) black pepper
- 2 tablespoons (30g) freshly grated parmesan (or nutritional yeast for vegan)
Instructions
- Preheat Your Air Fryer: Start by preheating your air fryer to 390 degrees F until it is nice and toasty. You will know it is ready when you can feel the heat radiating from it. This step helps the gnocchi get a golden and crispy exterior, so do not skip it!
- Spray the Basket: Lightly coat the air fryer basket with cooking spray or oil to keep the gnocchi from sticking. It should feel slick to your touch. Skipping this can lead to some frustrating sticking.
- Add the Gnocchi: Carefully place the gnocchi in a single layer in the basket. You want them to have some space between each piece so they cook evenly. If it looks crowded, they might steam instead of crisp up—no one wants soggy gnocchi!
- Keep it Moving: Air fry the gnocchi for 14 minutes while shaking the basket halfway through. You will notice the gnocchi beginning to turn golden brown, and it should smell heavenly! This little shake ensures that all sides get that crispy texture.
- Check for Doneness: After about 14 minutes, check on your gnocchi. They should be brown and crispy. If you notice they are cracking or starting to burn, it might be time to dial back the heat a bit on your next batch.
- Let Them Rest: Once they are done, let the gnocchi sit for a moment to cool. They will keep crisping up and feel wonderfully crunchy when you bite into them. Do not rush this step or you might burn your tongue!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days, separated from any sauce.
- If gnocchi is not crispy, preheat your air fryer to 390 degrees F for 5 minutes and avoid overfilling the basket.
- When cooking frozen gnocchi, there is no need to thaw; simply add an extra 2 minutes to the cooking time for the best texture.
- If the gnocchi is burning on the outside, reduce the temperature to 375 degrees F and cook for a few more minutes to avoid charring.
- For sticking issues, consider lining the basket with parchment paper or adding a light spray of oil before cooking.
- If you want a golden crust, do not skip the olive oil; using about 1 tablespoon makes a noticeable difference.
- Reheat leftover gnocchi in the air fryer at 350 degrees F for about 3-5 minutes or until warmed through.
- Serve with marinara sauce or pesto for dipping.
- Add to salads as a crunchy topping.
- Pair with grilled chicken or vegetable soups.
- Use Italian seasoning instead of garlic powder.
- Try adding sesame oil for an Asian twist.
- Make crispy pesto-coated gnocchi without oil.
- For a dairy-free or vegan option, substitute parmesan cheese with nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 151
- Sugar: 0g
- Sodium: 479mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 1mg