Pillows of gnocchi are such a joy no matter the preparation — but air frying is officially my new favorite style. Say farewell to a pot of water (that never manages to boil quickly enough) and hello to your air fryer basket! The cooking method achieves a crispy exterior and soft interior in just twelve minutes.
No longer just a rich main course, air-fried gnocchi would make for a crowd-pleasing hors d’oeuvre, too. Just use toothpicks to dip in your favorite marinara sauce or pesto for an appetizer.
I’ve enhanced this dish with a simple browned butter and creamy part-skim ricotta, which both balance well with the crispiness of the gnocchi. Sage is my seasonal go-to herb, and its earthy flavor is ideal for this time of year.
Interested in adding a protein? Crispy Italian sausage would be divine!
Serves 2-4
1-lb. package gnocchi
2 tablespoons olive oil, divided
Sea salt + black pepper
1/4 cup part-skim ricotta
1/4 cup butter
1 handful sage leaves
1. Place gnocchi in a medium bowl with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to evenly coat the gnocchi. Transfer to an air fryer and arrange in a single layer. Cook at 390 degrees for 12 total minutes, shaking the basket every 2-3 minutes to achieve even crispiness!
2. While the gnocchi cooks, heat a small saucepan over medium high heat. Add butter and melt, cooking untouched until butter achieves a brown hue and nutty scent. Turn off heat immediately (to avoid burning!).
3. Meanwhile, heat remaining tablespoon olive oil in a second small saucepan over medium high heat. Prepare a piece of paper towel next to the stovetop. Add sage leaves and allow to cook, untouched, for 30 seconds (that’s it!). Scoop out sage leaves and place on paper towel.
4. To serve, place hot crispy gnocchi on a serving dish. Spoon/smear ricotta in a large dollop in the center. Pour browned butter over entire dish. Garnish with sea salt, black pepper, and crispy sage leaves.
