New Years Sale: get our best-selling Ultimate Meal Prep Bundle for 35% off! Unbelievably crispy, but still soft in the middle, you don’t even need to boil it first.
This post suggests cooking cauliflower gnocchi for 10 minutes total in the air fryer, shaking it up halfway through, but I have not been able to find any information about fresh gnocchi. The recipe below is quite simple with just olive oil, garlic powder and salt.
As for sauces, you’ll want to toss the gnocchi in the sauce after cooking through, and serve immediately so you don’t loose that amazing crispy texture. Toss gnocchi in oil, garlic powder and salt.
Cook at 390 °F, shaking occasionally, until golden and crispy (roughly 13 minutes). This gnocchi is best served fresh, the reason being that it can dry out as it sits, but you can still store for up to 2 days.
I’ve been using a Phillips air fryer (similar to this one) for several years and it is still working great. We also recently purchased the Instant Pot Vortex air fryer, but haven’t used it enough to comment on it.
Print Recipe Airfryergnocchi is so crispy, is ready in just 13 minutes and does not need to be boiled! Toss gnocchi with olive oil, salt and garlic powder until evenly coated.
Return gnocchi to the basket, spray with oil, and heat for 3-5 minutes, until warmed through. Serving: 1cup | Calories: 216kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 675 mg | Fiber: 3g | Sugar: 1g | Calcium: 23 mg | Iron: 4 mg He complains that every time he’s eaten gnocchi they’ve been gloomy, pasty little pasta nuggets that sat in his stomach like lead balloons.
Gnocchi is made from a mixture of flour and cooked potatoes, and honestly, it should not be treated the same way as other pastas. You can toss almost any pasta half-assedly into sauce and it will end up being pretty decent; gnocchi needs a little more assistance, but fortunately not that much.
And speaking of using what you’ve got: this recipe was assembled using items I almost always have in my fridge and pantry, and the total cost of this dish comes out to around $10. 2-4 fat cloves of garlic 1/4 cup olive oil 2 pints tomatoes (whatever you’ve got) 1 tsp.
To make the sauce: Micro plane the garlic into a large bowl, then stir in the olive oil. Rinse the tomatoes well, then slice in half and throw into the bowl with the salt and a bit of freshly cracked pepper.
(If you’d like the tomatoes to break down into a saucier consistency, let them hang out in the fridge for at least an hour, or for a day or so.) To make the gnocchi : Fill a medium saucepan with water, add a heavy pinch of salt, and bring to a boil.
Add the miss or cheese, stir will with a fork until things are mostly blended, and set next to the pot on the stove. Add the gnocchi to the pot of water; when they begin to float, scoop them up in batches with a handheld strainer, gently shake to drain off excess water, then plop them into the bowl of miss butter and use a silicone spatula to gently fold until they are well coated.
Put the gnocchi in the air fryer for 3 minutes, then give them a good shake to make sure they’re separated (the butter should keep them from sticking, but if they do, just pry them apart with a fork). When you’re ready to serve, give the tomatoes a little taste, then add more salt and pepper as you see fit.
Spoon the tomatoes into bowls, add some freshly torn basil or curly parsley, and top with fried gnocchi. Pour some juices that have settled at the bottom of the tomato bowl on top, add some grated cheese if you’re feeling it, and enjoy.
Allison Botticelli is The Takeout staff writer, a former professional chef, author of three books, and The People's Hot Pocket Princess. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.
Gnocchi is a small dumpling made out of potato dough. Despite being made from potatoes, it is very similar to that of pasta, but with more of a thicker, chewier texture.
It is a very underrated Italian dish and is typically made by boiling in water and then draining, like pasta. When I first made fried gnocchi, it took forever to get the oil to the correct temperature and everything tasted soggy.
This step is optional, but I love knowing the fryer is already hot when I place my food in it. Place gnocchi in the fryer and cook for 8-10 minutes until some parts are starting to turn a golden brown.
I recommend shaking the basket every few minutes to ensure everything cooks evenly. Depending on the size of your air fryer, you may need to cook in multiple batches.
More Hairdryer Recipes You’ll Love: Hairdryer Pork Chops Air Fried Garlic Parmesan Asparagus Air Fried Roasted Carrots 12 ounces frozen gnocchi 1-2 Tablespoons oil 3 Tablespoons Parmesan cheese, grated Marinara sauce for dipping Place gnocchi in the air fryer and cook for 8-10 minutes until parts are starting to turn a golden brown.
2 bags (12 ounces each) frozen potato gnocchi 1/4 cup vegetable stock 1 jar (14 ounces) Alfredo sauce 1/2 cup shredded Parmesan cheese 5 leaves fresh basil, cut in strips, for garnish Place frozen gnocchi on the Ninja ® Sheet Pan, spreading out evenly.
When cooking is complete, remove pan from oven and pour Alfredo sauce over pasta. Cooking is complete when top is lightly browned and sauce and cheese are fully melted.
When cooking is complete, transfer pasta to a serving dish and garnish with fresh basil. Check your manual Your product's model number is listed on the front cover of your instruction booklet.
Baked Spinach Gnocchi in Cream Sauce: absolutely easy, delicious and comforting recipe made using potato gnocchi, spinach, cashew milk, Italian seasoning and topped with crunchy almonds. Perfect to surprise your loved one with a cozy Restaurant style Valentine meal at home.
We are almost in the middle of January and this ‘Baked Spinach Gnocchi in Cream Sauce’ is my Treat Meal for us for following up on our New Year Resolution ….eating healthy…is We have both been craving something creamy, baked and a pasta dish but still wanted to keep things under control and low-carb.
So, here I’m with this baked gnocchi version which is Super Yummy but also makes a great Valentine’s meal for two! The reason for us craving this was also as we passed a particular restaurant in Bay Area which serves this popular creamy Italian gnocchi dish but of course we stayed true to our diet and skipped it.
After 2-3 minutes, you’d see the gnocchi floating on top and that means they are ready to be used in a recipe. So there’s no hard n fast rule, you can use whichever technique to cook the greens.
Blanching retains the bright green color of the veggies. You can chop the broccoli and spinach slightly to make them similar to the size of the gnocchi.
It binds everything together and adds such delicious creamy flavor that you’d literally remember this dish for days. We start by heating some butter and roasting flour in it for a minute (the lowest flame).
Add grated cheese, seasoning, garlic powder, chili flakes, slivered almonds along with chopped broccoli, spinach and gnocchi. Transfer to a buttered baking dish and add some more slivered almonds on top (+ chili flakes and cheese) Bake for 15 minutes and let the top bubble for a minute.
Make the Cream Sauce: We start by heating some butter and roasting flour in it for a minute (the lowest flame). Add grated cheese, seasoning, garlic powder, chili flakes and stir.
Make the Baked Spinach Gnocchi in Cream Sauce In the cream saucepan, add cooked gnocchi, cooked veggies, slivered almonds and lightly mix everything. Transfer to a buttered baking dish and add some more slivered almonds on top (+ chili flakes and cheese) Bake for 15 minutes and let the top bubble for a minute.