World of Gnocchi

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Air-Fryer Gnocchi with Butternut Squash and Walnuts

An air fryer browns by circulating hot air around the food. A crowded basket traps steam, especially when fresh squash is part of the meal.

Air-Fryer Gnocchi with Butternut Squash and Walnuts

Time and servings

Prep
55 min
Cook
110 min
Total
165 min
Servings
4

Nutrition per serving

Calories
about 630
Protein
12 g
Fat
34 g
Carbs
73 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Toast the walnuts

    Toast the walnuts

    Toast the walnuts in a dry skillet over medium heat until fragrant, then transfer them to a plate and chop them coarsely once cool.

  7. Prepare two measured loads

    Prepare the squash

    Peel and seed the butternut squash and cut it into 1/2-inch1.3 cm cubes. Toss the squash with half the olive oil and half the black pepper.

  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  9. Brown the sage butter

    Brown the sage butter

    While the water heats, melt the butter in a light-colored skillet, add the sage leaves, and cook until the leaves are crisp and the milk solids are golden and nutty. Remove the skillet from direct heat.

  10. Poach and dry the gnocchi

    Poach and dry the gnocchi

    Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain. Toss the dry gnocchi with the remaining olive oil and black pepper.

  11. Air-fry each load in two stages

    Air-fry with room to circulate

    Heat the air fryer to 400°F205°C. Work in uncrowded layers that fit your basket. Give each portion of squash an 8-minute head start, shaking once, then add its portion of gnocchi and cook for 9 to 11 minutes more, until the squash is tender and both have golden edges. Serve each finished load with the toppings below; repeat only if the full quantity does not fit without crowding.

  12. Air-Fryer Gnocchi with Butternut Squash and Walnuts

    Finish with sage butter

    If the brown butter has set, warm it gently only until fluid. Spoon some butter and crisp sage over each finished load, add a share of the toasted walnuts, and serve promptly.

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