Air Fryer Recipe
Crispy Roasted Gnocchi
This crispy roasted gnocchi recipe offers a modern twist on traditional pasta by using an air fryer to achieve a perfect texture.
Ingredients
- 500g store-bought or homemade gnocchi
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Method
- Preheat air fryer to 200°C.
- In a large bowl, toss gnocchi with olive oil.
- Sprinkle gnocchi with rosemary, thyme, paprika, salt, and pepper.
- Place gnocchi in a single layer in the air fryer basket.
- Air fry for 10-12 minutes, shaking the basket halfway through.
Why this works in an air fryer
Gnocchi crisp because the air fryer’s fast convection drives off surface moisture while a thin oil film conducts heat and browns the starch. Preheating gives immediate sizzle rather than steaming, and a single layer keeps hot air moving around each piece so the outside crisps before the centre dries out.
Equipment notes
Assumes a 4–6 litre basket holding 500g gnocchi in one loose layer; in a smaller basket cook in two batches. Single-drawer models may brown more at the back, so shake and rotate the basket if possible, while dual-zone drawers usually need 1–2 minutes longer per side if each drawer is less full-powered.
Common pitfalls
- Gnocchi pale and soft at minute 10? The surface was too damp or crowded; pat chilled or vacuum-packed gnocchi dry and cook in a looser layer for another 3–4 minutes.
- Edges browning but centres chewy or floury? The temperature is too aggressive for larger homemade gnocchi; drop to 190°C and extend by 3–5 minutes so heat reaches the middle.
- Herbs turning black and bitter? Dried rosemary and thyme are sitting exposed on top; crush them finer and toss thoroughly in the oil so they cling to the gnocchi rather than scorching in the airflow.
- Pieces welded to the basket? The starch has stuck before a crust formed; lightly oil the basket or liner, shake only after 5–6 minutes, and release with a silicone spatula rather than scraping.
Variations & substitutions
- Use chilled supermarket gnocchi for the crispest result; shelf-stable gnocchi often needs 1–2 extra minutes because it starts denser and drier.
- Swap paprika for smoked paprika to add a barbecue note, but keep the quantity the same as it darkens quickly in the air fryer.
- Add 20g finely grated Parmesan for the final 2 minutes only; adding it from the start can make it catch before the gnocchi is crisp.
- Replace rosemary and thyme with 1 tablespoon Italian herb mix; the smaller flakes brown faster, so check a minute earlier.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes, shaking once, until hot and crisp again.
Nutrition
Calories: 250
