Sprig Originals's kitchen / Air Fryer Crispy Gnocchi with Blistered Tomatoes
Air Fryer Crispy Gnocchi with Blistered Tomatoes
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Shelf-stable gnocchi go straight into the air fryer basket — no boiling — and come out golden and crisp outside, pillowy inside. Cherry tomatoes join partway through and burst into a sweet, jammy sauce that coats everything. Finished with parmesan and torn basil, it's a whole weeknight dinner from one basket in under half an hour.
Ingredients
For the basket
- 1 lb shelf-stable potato gnocchi
- 3 tbsp olive oil
- 1 1/2 tsp dried Italian seasoning
- 1 tsp garlic powder
- 3/4 tsp salt
- 2 cups cherry tomatoes
To finish
- 1/2 cup finely grated parmesan
- 1/2 cup fresh basil leaves, torn
Instructions
- Heat the air fryer to 390°F (200°C) for 3 minutes. Meanwhile, tip the gnocchi straight from the package into a bowl (do not boil them) and toss with 2 tablespoons of the olive oil, the Italian seasoning, garlic powder, and 1/2 teaspoon of the salt until every piece is glossy.
- Spread the gnocchi in the basket in a single layer and air fry at 390°F for 10 minutes, shaking the basket firmly at the 5-minute mark. They should be pale gold and starting to crisp at the edges.
- Toss the cherry tomatoes with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt, then scatter them over the gnocchi in the basket. Air fry 7 to 9 minutes more, shaking once, until the gnocchi are deep golden and crunchy and the tomato skins have split and collapsed.
- Sprinkle half the parmesan over the hot basket, close it, and let it sit off the heat for 1 minute so the cheese melts onto the gnocchi.
- Tip everything into a warm serving bowl, gently stirring so the burst tomato juices coat the gnocchi. Fold through the torn basil and shower with the remaining parmesan. Serve right away, while the edges are still crisp.
Chef's tips
- Use the vacuum-packed shelf-stable gnocchi from the pasta aisle, not fresh refrigerated or frozen — those hold too much moisture to crisp properly.
- Give the gnocchi room. If your basket is small, cook in two batches and return the first batch for the final minute to re-crisp.
- Crisped gnocchi soften as they sit, so plate and eat immediately; leftovers are best reheated 4 minutes at 390°F.
- For a heartier meal, add a handful of torn mozzarella pearls with the basil at the end.
Nutrition (per serving, estimated)
388calories
14gprotein
49gcarbs
16gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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