Ingredients
Scale
- 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 3 tablespoons salted butter
- 10–12 fresh sage leaves
- 1/4 cup freshly grated Parmesan cheese
- Red pepper flakes (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook for only 2 minutes, or until they just start to float to the surface. Drain them immediately and pat them dry with a clean kitchen towel. Drying them is essential for achieving that “viral” level of crispiness.
- Place the dried gnocchi on a flat surface or a parchment-lined baking sheet. Use the bottom of a heavy glass or a measuring cup to gently press down on each gnocchi until it is flattened but still intact. You want them to be about half their original thickness to maximize the surface area for roasting.
- Transfer the smashed gnocchi to a large bowl. Toss them with olive oil, garlic powder, salt, and pepper until evenly coated. Place them in the air fryer basket in a single layer, ensuring they do not overlap too much. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through, until they are deep golden brown and crispy.
- While the gnocchi are air frying, place the butter in a small skillet over medium heat. Melt the butter and continue cooking, swirling the pan occasionally, until it begins to foam and turn a nutty golden brown. Add the fresh sage leaves and fry them in the butter for about 30-60 seconds until they become crisp. Remove from heat immediately.
- Transfer the crispy smashed gnocchi to a serving bowl. Pour the hot brown butter and crispy sage leaves directly over the gnocchi. Toss gently to coat, then top with plenty of freshly grated Parmesan cheese and a pinch of red pepper flakes if you like a little heat. Serve immediately while hot.
- Cook Time: 20 minutes