¼teaspoonsaltis using unsalted gnocchi. If your gnocchi contains salt, omit the salt
Seasoned:
ingredients above PLUS
1teaspoongarlic powder
1teaspoonparsley
½teaspoonpaprika
½teaspoonbasil
¼teaspoonsalt½ teaspoon salt total
⅛teaspoonchili pepper flakes
Instructions
For shelf stable:
Preheat air fryer to 400*F.
Place shelf stable gnocchi in a bowl and drizzle olive oil over top. Mix until well coated.
Add salt if doing plain, and all spices if doing seasoned. Mix until well combined.
Place in air fryer basket and cook for 8-11 minutes, shaking or stirring every 3 minutes.
When they start to turn light golden start checking for doneness. We found that cooking until deep golden, they were tough and chewy on the inside. You really want that perfect balance of hot and crispy on the outside and soft and tender on the inside. See pictures above for a visual.
For refrigerated:
Increase cook time by 1-2 minutes, following the directions above.
For frozen:
Increase the cook time by 2-4 minutes total. Make as directed above, except wait until minute 6 to start shaking/ stirring every 3 minutes.
Note on cooking time: If your gnocchi does not fit in a single layer in your air fryer basket, cook times may take a little bit longer.
Notes
Store in the refrigerator in an airtight container for up to 5 days. It will dry out a bit, even in an airtight container.
Reheat in the air fryer at 400*F for 3-4 minutes until hot.
We do not recommend freezing gnocchi after it has been cooked.
Be careful not to overcook this gnocchi. It might still be pretty blond when it's done cooking. Check for doneness at the suggested times or you might end up with little gnocchi rocks that are very difficult to chew.
All air fryers are not created equally. These were made in a NINJA foodi grill XL. Times and temperatures may vary between air fryers.