Air-Fryer Gnocchi
Air-fryer gnocchi are closer to crisp little bites than soft dumplings in a bowl of sauce. The browned surface becomes a large part of their appeal.
A finish rather than a dough
Potato, cauliflower and gluten-free doughs can all appear in air-fryer recipes. They have different ingredients underneath the crust. The name describes the final texture and cooking style rather than a new kind of gnocchi.
Crispness changes the meal
A sauce on the side keeps the surface crisp for longer, while gravy or a generous topping softens it. Both can be the point of the dish. The recipes here include snack-like bites for dipping as well as gnocchi substantial enough for a meal.
