Air Fryer Recipe
Herby Air Fryer Gnocchi
A simple herby gnocchi recipe with lovely crisp edges from the air fryer, easy enough for a cosy midweek meal.
Ingredients
- 500g potatoes, preferably floury ones such as Maris Piper
- 100g plain flour, plus extra for dusting
- 1 egg yolk
- Salt, to taste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Olive oil spray
- Grated Parmesan, for serving
Method
- Boil the potatoes in their skins until fork-tender, about 20 minutes. Drain them, then leave to cool slightly before peeling.
- Mash the potatoes until smooth, using a potato ricer or masher.
- Lightly flour a clean work surface. Add the flour, mashed potatoes, egg yolk, salt, rosemary and thyme, then gently bring everything together into a soft dough.
- Cut the dough into quarters. Roll each piece into a long sausage shape about 2 cm across. Slice into 2 cm pieces and, if you like, press in ridges with a fork.
- Preheat the air fryer to 190°C (375°F) for about 5 minutes.
- Lay the gnocchi in the fryer basket in a single layer. Spray lightly with olive oil, then fry for 8-10 minutes, shaking the basket halfway through.
Why this works in an air fryer
Floury potatoes give a drier mash, so less flour is needed and the gnocchi stay light. The air fryer’s fast convection dries the surface quickly; a thin oil film promotes browning and crisp edges while the egg yolk helps the soft potato dough hold together.
Equipment notes
Timing assumes a 5–6 litre basket with gnocchi in one uncrowded layer. In a small single-drawer model, cook in batches or they will steam before crisping; in a dual-zone air fryer, split evenly between drawers and swap/shake both baskets halfway, as the outer edges usually brown first.
Common pitfalls
- Gnocchi turning gummy as you mix? The potatoes are too wet or the dough has been worked too much; let the mash steam-dry longer and fold the flour in only until just combined.
- Pieces collapsing or smearing when cut? The dough is under-floured or still warm; dust lightly, chill for 10–15 minutes, then cut with a floured knife or scraper.
- Pale, leathery gnocchi after 10 minutes? They are too close together and steaming; cook in a single layer, increase spacing, and add 2–3 minutes after shaking.
- Herbs tasting scorched or bitter? Loose rosemary and thyme on the surface can catch in strong airflow; chop finely, press them into the dough, and reduce to 180°C if your air fryer runs hot.
Variations & substitutions
- Use dried rosemary and thyme at one-third of the quantity; dried herbs brown faster, so check a minute earlier.
- Swap Parmesan for pecorino to serve; it is saltier, so reduce the salt in the dough slightly.
- Add finely grated lemon zest to the dough; it does not change the timing but makes the herb flavour brighter against the crisp potato.
- Use a light garlic oil spray instead of plain olive oil; keep the coating thin because excess oil can make the gnocchi blister unevenly rather than crisp.
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 crisp again.
Nutrition
Calories: 250
