Air Fryer Gnocchi
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Air Fryer Gnocchi has become my weeknight favorite because it’s impossibly soft inside with those absolutely buttery, golden edges, even without turning on the oven. Parmesan clings to every ridge while fresh basil adds brightness and flavor. The air fryer melts everything together in minutes without any stovetop hassle. You’ll be making this on repeat.
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I make them for family dinners, date nights, and Valentine’s Day because they feel fancy but come together simply. They’re comforting enough for busy nights and kid-friendly too. Leftovers keep in the fridge for 3 to 4 days, or freeze uncooked gnocchi for up to 2 months, perfect for meal prep! Just air-fry them straight from frozen.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Gnocchi with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through making these crispy homemade gnocchi from scratch using your trusty air fryer.
Boil and Mash the Potatoes
Rinse the potatoes thoroughly and leave the skins on. Boil them in a large stockpot of water for about 25-30 minutes, until they’re fork-tender.
Drain off the water, peel the potatoes while still warm using a vegetable peeler, and mash using a potato ricer, masher, or fork in a large bowl. The ricer creates the fluffiest texture and prevents gummy gnocchi.
Make Fresh Gnocchi Dough
Allow the mashed potatoes to cool slightly. In a large mixing bowl, mix them with flour, a lightly beaten egg, and a pinch of salt.
Knead gently with a sturdy wooden spoon or your hands until a soft, firm dough forms, being careful not to overwork it. Overworking creates dense, chewy gnocchi instead of tender ones.
Shape the Gnocchi
Divide the dough into eight portions, keeping the rest covered to prevent drying. On a lightly floured flat surface or a wooden cutting board, roll each portion into a rope about the thickness of a thumb, then cut into 2 cm pieces.
To create ridges, roll each piece on a gnocchi board or over the back of a fork. Those ridges catch the sauce beautifully.
Rest the Gnocchi
Arrange the gnocchi on a floured tray or sheet pan and let them rest for 20-30 minutes. If no egg was used, extend the resting time by an additional 20-30 minutes. Resting helps them hold their shape during cooking.
Air Fry With Butter and Basil
Preheat the air fryer to 350ºF (180°C). Add butter and olive oil to a round ceramic dish that fits in your air fryer basket, then air-fry for 3 minutes, or until melted.
Add the basil leaves and gnocchi, then air-fry for 3 more minutes, until the seasoned gnocchi are lightly golden brown. If you don’t have basil on hand, fresh parsley or oregano is a great alternative, too.
Brown the Butter Sauce
In a cast-iron skillet, heat butter and olive oil over medium heat. For a more pronounced aroma, drizzle in extra-virgin olive oil instead. If you want a milder taste, avocado oil is a decent option.
You can also spice it up with red pepper flakes or a pinch of cayenne pepper, or add a small amount of garlic powder and onion powder for a deeper, more complex, savory flavor.
Add basil leaves and cook until crisp, allowing the butter to brown slightly. Watch it carefully because butter can go from browned to burned quickly.
Toss and Serve
Toss the air-fried gnocchi in the sauce, then sprinkle with grated Parmesan cheese and freshly ground pepper before serving. The cheese will melt into the ridges for maximum flavor.
Enjoy while it’s warm!
Ingredients
- 2 pounds potatoes
- 2 ⅓ cups all-purpose flour
- 1 egg medium
- 1 pinch fine salt
- ¼ cup butter
- 1 tablespoon olive oil
- Basil leaves
- ½ cup parmesan cheese grated
Instructions
- Rinse the potatoes thoroughly and leave the skins on. Boil them in a large pot of water for about 25-30 minutes, until they are fork-tender. Drain, peel while still warm, and mash using a ricer or fork.2 pounds potatoes
- Allow the mashed potatoes to cool slightly. In a large bowl, combine them with flour, a lightly beaten egg, and a pinch of salt. Knead gently until a soft, firm dough forms, being careful not to overwork it.2 ⅓ cups all-purpose flour, 1 egg medium, 1 pinch fine salt
- Divide the dough into eight portions, keeping the rest covered to prevent drying. Roll each portion into a rope about the thickness of a thumb, then cut into 2 cm pieces. To create ridges, roll each piece over the back of a fork.
- Arrange the gnocchi on a floured tray and let them rest for 20-30 minutes. If no egg was used, extend the resting time by an additional 20-30 minutes.
- Preheat the air fryer to 350ºF (180°C). Place butter and olive oil in a small heatproof dish and air fry for 3 minutes, or until melted. Add the basil leaves and gnocchi, then air fry for 3 more minutes.¼ cup butter, 1 tablespoon olive oil
- In a pan, heat butter and olive oil over medium heat. Add basil leaves and cook until crisp, allowing the butter to brown slightly.Basil leaves
- Toss the gnocchi in the sauce, then sprinkle with grated Parmesan cheese and freshly ground pepper before serving.½ cup parmesan cheese
Notes
Nutrition
How to Store Leftovers
Store leftover gnocchi in an airtight container in the fridge for 3 to 4 days. Reheat them in the air fryer at 350°F for 2-3 minutes to keep the edges crisp.
For longer storage, flash-freeze uncooked gnocchi on a baking sheet in a single layer until solid so they don’t stick together, then transfer to a freezer-safe container or zip-top bag and freeze for up to 2 months.
Cook frozen gnocchi directly in the air fryer, adding an extra minute or two to the cook time.
What to Serve With Air Fryer Gnocchi
Serve them alongside a crunchy Caesar salad or simple arugula salad with lemon vinaigrette to balance the richness of the brown butter. Roasted Brussels sprouts, asparagus, or cherry tomatoes make excellent sides, while crusty Italian bread soaks up any extra sauce.
For a heartier meal, add sautéed mushrooms, grilled vegetables, or roasted red peppers to the dish. These potato dumplings are also delicious with a light tomato soup, pesto salad, or minestrone for a comforting Italian-style dinner.
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