Air Fryer Recipe
Crispy Potato Gnocchi
This crispy potato gnocchi recipe gives the Italian classic a fresh little twist, using the air fryer to turn the gnocchi golden and crisp at the edges.
Ingredients
- 500g potatoes (Maris Piper or King Edward)
- 150g plain flour
- 1 large egg
- Salt to taste
- Olive oil spray
- Grated Parmesan cheese (optional)
- Fresh basil or sage leaves (optional)
Method
- Boil the potatoes in their skins until fork-tender, then peel them and mash until smooth.
- Tip the mashed potatoes onto a work surface, add the salt, flour and egg, and bring everything together into a dough.
- Roll the dough into ropes, cut it into pieces, and press with a fork if you like.
- Preheat the air fryer to 180°C (350°F), spray the gnocchi with olive oil, and cook for 8-10 minutes.
Why this works in an air fryer
The air fryer uses convection to achieve a crispy exterior on the gnocchi, while the olive oil spray aids in surface browning and moisture retention.
Equipment notes
Assumes a standard 3.5L basket; for dual-zone models, cook in a single zone to maintain even airflow, adjusting time by 1-2 minutes if needed.
Common pitfalls
- Gnocchi sticking together? Ensure each piece is lightly coated with flour before air frying.
- Gnocchi too dry? Reduce cooking time by 2 minutes if they appear overly browned by minute 8.
- Uneven cooking? Shake the basket halfway through to redistribute the gnocchi.
Variations & substitutions
- Substitute sweet potatoes for a sweeter, denser gnocchi; adjust flour to maintain dough consistency.
- Use whole wheat flour for a nuttier flavour and slightly firmer texture.
- Add finely chopped spinach to the dough for a colourful, nutrient-rich variation.
Storage & reheating
Store in an airtight container for up to 2 days; reheat in the air fryer at 160°C for 3-4 minutes.
Nutrition
Calories: 250
