Crispy Air-Fryer Gnocchi with Burst Tomatoes
I resisted the crispy gnocchi thing for a while because it looked like one of those internet dinners that photographs better than it eats. I was wrong. Shelf gnocchi straight from the packet, no boiling, turns into these golden little pillows that crackle on the outside and stay chewy in the middle, and the cherry tomatoes burst into a lazy sauce right in the basket. It is the rare viral dinner that is actually easier than the normal way, and it lands on the table in about 20 minutes with one bowl to wash.
Why this one is so easy
Boiled gnocchi are pillowy. Air fried gnocchi are crispy outside and chewy inside, closer to tiny roast potatoes, and there is no pot of water anywhere in the process.
The tomatoes go in late on purpose. They burst and go jammy without steaming the gnocchi soft, so you get sauce and crunch at the same time.
One basket, one bowl, about 20 minutes. This is the meatless dinner I make when the fridge is down to a packet and a pint.
Della's tips
Shelf-stable gnocchi from the pasta aisle is the move here. It is drier than the refrigerated kind, so it crisps harder.
Do not skip the mid-cook shake. Gnocchi that sit touching the whole time come out half pale, half golden.
If your basket is on the small side, crisp the gnocchi in two rounds and split the tomatoes between them. Crowded gnocchi steam.
Serve it the second the parmesan hits. The crisp fades as it sits, so this is not the dish to keep warm in the oven.
Make it your own
+ Pesto: skip the Italian seasoning and toss the hot gnocchi with a big spoonful of pesto and the burst tomatoes.
+ Halloumi night: add cubes of halloumi with the tomatoes for the last 6 minutes.
+ Sheet-pan energy: throw in a handful of chopped zucchini or bell pepper with the tomatoes.
If you are out of something
Cauliflower gnocchi works, cook it a few minutes longer and expect a softer middle.
No fresh basil? A little extra Italian seasoning before cooking, or a spoon of pesto after.
Vegan: skip the parmesan or use a vegan one, the gnocchi itself is usually dairy-free but check your packet.
This one is a cook-and-eat dish, the crispiness does not survive the fridge with much dignity. Leftovers keep 3 days and revive decently with 4 to 5 minutes in the air fryer at 375F, just accept they will be a notch chewier the second time. What you can do ahead is assemble the seasoned gnocchi in a bowl and halve any bigger tomatoes, so dinner is literally dump, shake, and wait.
Ingredients
Steps
Open the packet and break apart any gnocchi that are stuck together. No boiling, no thawing, they go in exactly as they are. That is the whole trick.
Toss the gnocchi with 1 tablespoon of the olive oil, the Italian seasoning, garlic powder, salt, and pepper until coated.
Air fry at 400F for 8 minutes, shaking the basket once around the middle so they brown on all sides.
Toss the tomatoes with the remaining tablespoon of oil and a pinch of salt, add them right on top of the gnocchi, and air fry 6 more minutes until the gnocchi are golden and crisp and the tomatoes are wrinkled and just bursting.
Tip everything into a bowl so the tomato juices coat the gnocchi, then shower with parmesan, basil, and red pepper flakes if you like. Eat immediately, this is a crispy-window situation.
Quick note: I am a home cook, not a dietitian. Treat any nutrition info as a rough estimate, and if allergies are at your table, double check your ingredient labels.
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Questions, answered
No, and that is the best part. Shelf-stable gnocchi goes into the basket straight from the packet and comes out crispy outside, chewy inside.
About 14 minutes total at 400F. Eight minutes for the gnocchi alone, then 6 more after the tomatoes join, with a shake along the way.
Shelf-stable potato gnocchi from the dry pasta aisle. Refrigerated gnocchi works too but runs a touch softer. Frozen goes in straight from frozen with a couple extra minutes.
Almost always crowding. A mountain of gnocchi steams itself. Keep it to a rough single layer and cook in two rounds if your basket is small.
This version is. If you need it vegan, skip the parmesan or use a plant-based one and give your gnocchi packet a quick label check.