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Air Fryer Gnocchi

Air Fryer Gnocchi with golden, crispy edges and a fluffy interior—tossed in garlic herb butter and finished with parmesan. Ready in about 20 minutes by air-frying dry gnocchi until blistered and crisp, then tossing with melted garlic butter.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi base
  • 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 garlic cloves minced
  • 0.25 fresh parsley chopped
  • 0.5 cup parmesan finely grated

Equipment

  • 1 air fryer
  • 1 cast iron skillet

Method
 

Season the gnocchi
  1. In a bowl, toss the potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated, with no dry spots visible.
  2. Spread the seasoned gnocchi in a single layer so the pieces have space around them for browning.
Air-fry until golden
  1. Preheat the air fryer to 400°F, then add the gnocchi in a single layer.
  2. Air fry for 12-15 minutes, shaking the basket halfway through, until the gnocchi are golden and crispy on the outside with visible blistering.
Make garlic butter and finish
  1. While the gnocchi air-fry, melt the butter with minced garlic in a skillet for 1-2 minutes, stirring until fragrant but not browned.
  2. Toss the crispy gnocchi in the garlic butter, then top with fresh parsley and parmesan for a freshly speckled, savory finish.
  3. Serve immediately as a side, or with marinara for dipping.

Notes

For best crisping, keep the gnocchi in a single layer and shake halfway so steam can escape—overcrowding softens the exterior. Store leftovers in the refrigerator up to 3 days; reheat in the air fryer at 375°F for 5-7 minutes to re-crisp. Freezing isn’t recommended because gnocchi texture can turn soft after thawing. Dietary swap: use plant-based butter for a dairy-free version while keeping the same seasoning.