Air Fryer Gnocchi

Name: Air Fryer Gnocchi
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian inspired
Ingredients: 800 g fresh gnocchi from the refrigerated shelf, Pre-cooked; 1.5 tbsp Olive oil; 1 tsp Italian herbs; 0.5 tsp sweet paprika; 0.5 tsp Garlic powder; 0.5 tsp Salt; 0.25 tsp Black pepper; 40 g Parmesan, Finely rubbed; 150 g Plain yogurt; 1 tsp Lemon juice; 2 tbsp Basil leaves, for serving

By the Kochzauber editorial team Published 9 September 2026 Updated 10 September 2026 Editorially approved

Why this recipe works

Crispy gnocchi without cooking pot

Fresh, pre-cooked gnocchi from the refrigerated shelf are suitable directly for the air fryer. Dry durable gnocchi and homemade raw potato gnocchi can behave differently and are not intended for this time window. The pieces need movement in the basket so that they do not stick together.

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Recipe

Gnocchi from the refrigerated shelf become golden brown outside and soft inside without precooking if they are thinly oiled and shaken several times during cooking time.

Method

1

Separate Gnocchi

Remove gnocchi from the pack and gently dissolve the pieces that stick together. Do not wash or pre-cook.
2

Seasonings

Mix olive oil, herbs, peppers, garlic powder, salt and pepper. Turn gnocchi into it until each piece is thinly wetted.
3

Preheat basket

Preheat air fryer 3 minutes to 190 °C. Fill Gnocchi in a loose position; work in two portions with a small basket.
4

Shake multiple times

Cook gnocchi for 8 minutes, shake the basket vigorously and cook for another 5 minutes. Move again and cook for 2 to 5 minutes, depending on the browning.
5

Mix the dip

Meanwhile, mix yoghurt with lemon juice and a small pinch of salt.
6

Serve with Parmesan

Mix hot gnocchi with parmesan and basil immediately. Serve with the cool dip.

Kitchen know-how

Tips for Air Fryer Gnocchi

Choose the right Gnocchi variety

The recipe uses soft, pre-cooked fridge shelf gnocchi. Dry shelfware can remain hard without cooking.

Shake early and vigorously

Glue Gnocchi gently in the first minutes. After eight minutes, dissolve and then turn again.

Do not fill too densely

A loose position forms more golden brown surfaces. In a small basket the half amount becomes faster and crisper.

Variations

How to adapt this recipe

Leave out Parmesan and Italian herbs. Mix the finished gnocchi only after cooking with two tablespoons of basil pesto.

In the last 6 minutes add 200 g halved, well drained cherry tomatoes. The tomato juice makes the gnocchi a little softer.

Nutrition per serving

410kcal

65.0 gCarbohydrates

12.0 gProtein

11.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Air Fryer Gnocchi

Fresh pre-cooked gnocchi from the refrigerated shelf is not. Self-made raw gnocchi or dry shelfware are not equally suitable for this method.

At 190 °C, refrigerator shelf gnocchi are usually golden brown after 15 to 18 minutes. Meanwhile, shake vigorously at least twice.

It may have been used dry instead of fresh pre-cooked goods or the cooking time was too long. Choose and check early.

Yes, if they are already pre-cooked. Cook directly frozen, dissolve after five minutes and plan a total of about 3 to 5 minutes more.

After cooling, they become firmer. Refresh for 3 to 4 minutes at 180 °C and then reconnect with dip or sauce.

Keep cooking

Air Fryer Gnocchi

Crispy gnocchi without cooking pot