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Air Fryer Gnocchi

Air Fryer Gnocchi with golden-crispy, blistered edges and a fluffy interior, tossed in garlic herb butter and finished with parmesan. Ready in about 20 minutes with minimal prep—just shake halfway for even browning.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Use shelf-stable or refrigerated; do not cook first.
Gnocchi seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Garlic herb butter finishing
  • 3 tbsp butter
  • 2 garlic cloves Minced.
  • fresh parsley Chopped, for topping.
  • parmesan For dusting.

Equipment

  • 1 air fryer
  • 1 skillet

Method
 

Season the gnocchi
  1. Toss the dry, uncooked potato gnocchi with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
Air fry
  1. Preheat the air fryer to 400F, then spread the seasoned gnocchi in a single layer.
  2. Air fry at 400F for 12-15 minutes, shaking the basket halfway, until golden and crispy on the outside.
Finish and serve
  1. In a skillet, melt butter with minced garlic over low heat for 1-2 minutes.
  2. Toss the crispy gnocchi in the garlic butter, then top with fresh parsley and parmesan.
  3. Serve immediately as a side or with marinara for dipping.

Notes

For the crispiest texture, keep gnocchi in a single layer and shake halfway so steam escapes. Store leftovers in the fridge up to 3 days; reheat in the air fryer at 400F for 3-5 minutes to re-crisp. Freezing is not recommended for best texture. If you want a lighter option, use olive-oil instead of butter for finishing (use an extra tablespoon of olive oil plus garlic) for a dairy-reduced version.