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 black pepper
- 3 tablespoons high-quality basil pesto (homemade or store-bought)
- 1/4 cup grated Parmesan cheese
- Optional: Red pepper flakes for heat
- Optional: Fresh basil leaves for garnish
Instructions
- Bring a medium pot of salted water to a boil. Drop the gnocchi into the water and cook for only 1 to 2 minutes, or until they just start to float to the surface. Do not overcook them; you want them pliable but firm. Drain the gnocchi thoroughly and pat them dry with a paper towel. Drying them is essential for achieving that viral extra crispy texture.
- Place the dried gnocchi on a clean cutting board 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. Transfer the smashed gnocchi to a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss gently to coat every piece evenly without breaking them apart.
- Preheat your air fryer to 400°F (200°C). Place the smashed gnocchi in the air fryer basket in a single layer. Do not overcrowd the basket; work in batches if necessary. Air fry for 12 to 15 minutes, shaking the basket halfway through the cooking time. The gnocchi are ready when they are deeply golden brown and feel firm and crunchy to the touch.
- Remove the crispy gnocchi from the air fryer and place them back into a clean bowl. Add the pesto and half of the Parmesan cheese. Toss quickly so the residual heat from the gnocchi slightly warms the pesto and melts the cheese without making the gnocchi soggy. The goal is a light coating that clings to the crispy ridges.
- Transfer the pesto-coated gnocchi to a serving platter. Sprinkle with the remaining Parmesan cheese, red pepper flakes, and fresh basil leaves if desired. Serve immediately while they are at their maximum crispiness.
- Cook Time: 20 minutes