Crispy air fryer gnocchi with marinara
Store-bought gnocchi turn into golden, crunchy little pillows in the air fryer, dusted with parmesan and dunked in warm marinara.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.01 a serving
- 540 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 package potato gnocchi, 16 oz
- 3 tbsp grated parmesan
- 1 cup marinara sauce
- 1 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 1 pinch salt
Each serving has about 540 calories, 13 g protein, 92 g carbs and 13 g fat, and costs about $2.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No grated parmesan? Parmesan wedge works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Heat the air fryer to 400°F.
the gnocchi in a bowl with the oil, garlic powder, Italian seasoning and salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Straight from the package, no boiling. Break apart any that are stuck together so each one gets crispy.Spread them in the basket and air fry 12 to 15 minutes, shaking the basket every 5 minutes, until and crisp.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min
Dolly’s tip: A single layer is best. If your basket is small, do two batches and keep the first warm.Meanwhile, warm the marinara in a small over low heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heat
the hot gnocchi with the parmesan and serve with the marinara for dipping and parsley on top.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Vegetarian dinners ›What to make with potato gnocchi and parmesan ›