Air Fryer Recipe
Crispy Cauliflower Gnocchi
Cauliflower gnocchi is a trendy, gluten-free alternative to traditional potato gnocchi, made crispy using an air fryer.
Ingredients
- 1 medium-sized cauliflower head, chopped into florets
- 1 cup of all-purpose flour (or gluten-free alternative)
- 1/4 cup of grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil spray
Method
- Steam the cauliflower florets until soft, about 10 minutes, then blend until smooth.
- Combine cauliflower puree, flour, Parmesan cheese, and beaten egg in a bowl. Add salt and pepper to taste and mix until dough-like.
- Roll dough into long ropes on a floured surface and cut into 1-inch pieces to form gnocchi.
- Preheat air fryer to 200°C (390°F). Place gnocchi in the basket, spray with olive oil, and cook for 10-12 minutes, shaking halfway through, until golden and crispy.
Why this works in an air fryer
Steaming gelatinises the cauliflower and removes raw bite, while flour and egg set into a light starch-protein network. In the air fryer, strong convection dries the outside quickly; a fine oil mist improves heat transfer and browning so the gnocchi crisp before the cauliflower-rich centre turns heavy.
Equipment notes
Assumes a 5–6 litre basket holding the gnocchi in one loose layer; in a single-drawer model, shake firmly halfway and rotate any pale edge pieces to the centre, while in a dual-zone fryer split between drawers and check 1–2 minutes earlier as the smaller loads brown faster.
Common pitfalls
- Dough spreading or sticking to the board? The cauliflower purée is too wet; press it in a clean tea towel or cook it briefly in a pan to drive off steam before adding extra flour.
- Gnocchi dense and bready after cooking? Too much flour was worked in; flour the surface generously but add flour to the dough only until it just holds together.
- Pale patches at minute 10? The basket is overcrowded or pieces are touching; separate them, spray the dry spots lightly, and cook 2–4 minutes more.
- Cracked, dry gnocchi with floury edges? They were cut too small or overcooked; make slightly larger pieces and start checking at 8 minutes in a hot-running fryer.
Variations & substitutions
- Use gluten-free plain flour or a 1:1 gluten-free blend; the dough will be more fragile, so chill it for 15 minutes before cutting and turn it gently.
- Swap Parmesan for pecorino for a saltier, sharper crust; reduce added salt and watch browning, as the cheese can darken quickly.
- Add 1/2 tsp garlic powder or smoked paprika to the dough; dry spices will not add moisture, but paprika may make the gnocchi look browned before they are fully crisp.
- Use finely grated mature Cheddar instead of Parmesan; it melts more readily, so keep the pieces well spaced to avoid them welding together.
Storage & reheating
Keep cooked gnocchi chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes in a single layer until hot and re-crisped.
Nutrition
Calories: 250
