Gnocchi in the Air Fryer
Gnocchi from a packet is quick, but boiling it gives soft, pale dumplings and one more pan to wash. Air fryer gnocchi goes straight from the pack to the basket, with a little oil, and comes out crisp and golden on the outside and fluffy in the middle in about 12 minutes. It is a fast supper base for sauces, roast vegetables and cheese.
- Temperature
- 200°C
- Total time
- 17min
- Prep
- 5min
- Servings
- 3
- Per serving
- 307kcal
Why the air fryer works for gnocchi
Gnocchi in air fryer baskets turns a soft, pillowy dumpling into something closer to a roast potato. Boiled gnocchi is tender but a little bland. In the air fryer, the surface dries and browns in the hot air while the middle stays soft, so you get a contrast of textures that you would normally need a pan, a lot of butter and constant attention to achieve.
It is also very quick. The gnocchi cook from the pack with no pan of boiling water, and the basket is ready for the next job as soon as you tip them out. A 4–6 litre air fryer will take 500 g in a single layer; a larger amount is better cooked in two batches, because crowded gnocchi steam rather than crisp.
How to make gnocchi in the air fryer
Tap a time to start a timer.
- Prepare the gnocchi Tip the gnocchi into a bowl. If the pieces are stuck together, separate them with your fingers. There is no need to boil them first.
- Season Add the olive oil, garlic granules, oregano, a pinch of salt and some pepper. Toss until every piece is lightly coated. Oil is what makes the outside crisp, so do not skimp.
- Preheat Preheat the air fryer to 200 °C for .
- Cook Tip the gnocchi into the basket in a single layer. Cook at 200 °C for , shaking the basket every . They are ready when the outsides are golden and a little blistered, and the middles are soft.
- Serve at once Toss the hot gnocchi with pesto, tomato sauce or butter and grated cheese. Eat straight away, as they lose their crunch within about .
Cooking times and temperatures
| Gnocchi | Temperature | Time |
|---|---|---|
| Chilled gnocchi, from the packShake every 3–4 minutes | 200 °C | 10–12 min |
| Frozen gnocchiDo not thaw first | 200 °C | 14–16 min |
| Cauliflower gnocchi | 200 °C | 8–10 min |
| Reheating cooked gnocchiSteaming hot, 75 °C | 180 °C | 4–5 min |
| Gnocchi with tomatoes and mozzarellaAdd the cheese for the last 2 minutes (not dairy-free) | 190 °C | 12–14 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Check the pack. Chilled or vacuum-packed potato gnocchi is the right kind. Fresh, handmade gnocchi is more delicate and benefits from a quick boil first.
- Season before cooking. Garlic, herbs and a little salt stick to the oily surface and flavour the crust. Add cheese or fresh herbs at the end.
- Serve with something moist. The crisp gnocchi love a sauce, so toss them in pesto or serve alongside a tomato sauce just before eating.
Serving
Toss the cooked gnocchi with pesto and a handful of rocket, or serve them with roasted cherry tomatoes and mozzarella for a quick supper. For something heartier, add sliced sausages or chicken breast and a little broccoli. Air fryer gnocchi also works as a base for a creamy sauce, as it holds its shape without going soft.
Storing and reheating
Leftover gnocchi keep for up to 2 days in an airtight container in the fridge. Reheat them in the air fryer at 180 °C for 4–5 minutes, until crisp on the outside and steaming hot all the way through (75 °C). Do not keep or reheat them more than once.
Variations
- Pesto and pine nuts: Toss the hot gnocchi with 2 tbsp of green pesto and a handful of toasted pine nuts.
- Tomato and mozzarella: Add 150 g of halved cherry tomatoes for the last 5 minutes and top with torn mozzarella for the final 2 minutes. Not dairy-free.
- Spicy: Replace the oregano with ½ tsp of smoked paprika and a pinch of chilli flakes.
Troubleshooting
- The gnocchi are chewy rather than crisp
- There was too little oil or too many in the basket. Coat them well and cook in a single layer, or in two batches, and shake the basket often.
- The gnocchi stick to the basket
- Pat the pieces dry with kitchen roll before oiling, and lightly oil the basket. Shake rather than stir during cooking.
- The inside is still hard or doughy
- The pieces were cold from the fridge or very large. Add 1–2 minutes and lower the temperature to 190 °C so the middle catches up without burning.
Frequently asked questions
Can you cook gnocchi in an air fryer?
Yes. Shop-bought potato gnocchi can go straight into the basket without boiling, with a little oil, and cooks in 10–12 minutes at 200 °C.
How long does frozen gnocchi take in an air fryer?
Cook frozen gnocchi at 200 °C for 14–16 minutes, shaking the basket several times, until golden and steaming hot throughout.
Do you have to boil gnocchi before air frying?
No. The pieces cook through in the hot air, and skipping the boiling is what gives the crisp outside. Handmade fresh gnocchi is more delicate, so boil it first.
How do you reheat gnocchi in the air fryer?
Heat cooked gnocchi at 180 °C for 4–5 minutes, until crisp on the outside and steaming hot all the way through (75 °C).
Can you air fry cauliflower gnocchi?
Yes, from frozen or chilled. It browns faster, so start checking after 8 minutes at 200 °C.
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