Ingredients
Scale
- 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
- 2 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder (or 3 cloves roasted mashed garlic)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
- Marinara or pesto sauce for dipping
Instructions
- Start by bringing a large pot of salted water to a boil. Drop the gnocchi into the water and cook them only until they float to the surface, which usually takes about 2 to 3 minutes. Immediately drain the gnocchi and pat them dry with a paper towel. Removing excess moisture is the secret to achieving that viral “extra crispy” texture. While the gnocchi dry, preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Place the dried gnocchi on a flat surface or a baking sheet lined with parchment paper. Use the bottom of a heavy glass or a measuring cup to gently press down on each gnocchi until it is flattened but still holds together. In a large mixing bowl, toss the smashed gnocchi with olive oil, garlic powder, onion powder, oregano, salt, and pepper. Once evenly coated, sprinkle half of the Parmesan cheese over the gnocchi and toss gently one more time to ensure the cheese adheres to the surface.
- Arrange the smashed gnocchi in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary to ensure proper airflow. Air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through. Once the gnocchi look golden and crisp, sprinkle the remaining Parmesan cheese over them and cook for an additional 2 minutes to melt the cheese into a crust. Remove from the air fryer, garnish with fresh parsley, and serve immediately with your favorite dipping sauce.
- Cook Time: 25 minutes