· recipe ·
Air Fryer Gnocchi
An air fryer browns food by moving hot air around its surface. Damp gnocchi steam first, so draining and briefly drying them makes a noticeable difference to the crust.
Time and servings
- Prep
- 55 min
- Cook
- 85 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 360
- Protein
- 11 g
- Fat
- 10 g
- Carbs
- 56 g
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.
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.
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.
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.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →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.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil only after every gnocchi has been shaped. Add 1 1/2 tsp9 g of the salt to the water.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let excess water drain away.
Dry and season
Spread the cooked gnocchi on a clean towel for 5 minutes, until no beads of water remain. Transfer them to a bowl and turn gently with the olive oil, paprika, and black pepper.
Air-fry until crisp
Heat the air fryer to 400°F205°C. Spread the gnocchi in an uncrowded layer and cook for 10 to 12 minutes, shaking twice, until golden and firm at the edges. If they do not all fit with room for air to circulate, cook another load and serve each as it finishes.
Finish and serve
Finely grate the Parmesan and chop the parsley. Add both to the hot crisp gnocchi, turn once, and serve immediately while the surface is still crisp.
