The crispy potato gnocchi in the air fryer are one of those clever recipes that win you over at the first bite: very easy to prepare, extremely quick and irresistibly tasty. Imagine: they are made with just one main ingredient, the store-bought gnocchi, and in only 10 minutes they are ready to bring to the table… although, I’ll tell you straight away, they disappear in a minute!
Perfect as a tasty alternative to a classic first course, these gnocchi become irresistible thanks to air-fryer cooking: outside they turn golden and crunchy, while inside they remain soft. A truly surprising texture that also makes them ideal as an appetizer, finger food or savory snack to share.
The secret of their success lies in their simplicity: just season them with a drizzle of oil, a pinch of salt and some smoked paprika to get a flavorful, enveloping result without needing anything else. This preparation has become very popular online for its convenience and for the “crunchy” finish that almost resembles little potato chips, but with a fuller, more satisfying bite.
If you don’t have an air fryer, don’t worry: you can make the crispy gnocchi in the oven as well, still getting a great result. In that case you only need to slightly increase the cooking time and temperature. You’ll find all the precise instructions in the method below, both for the air fryer and for the oven, so you can choose the method you prefer.
A simple, quick and surprising recipe, perfect when you have little time but don’t want to give up great flavor!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 3 Minutes
- Cooking time: 10 Minutes
- Portions: 2 People
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz potato gnocchi
- 1 tbsp smoked paprika
- to taste salt
- to taste cooking oil spray
- 3.5 oz Greek yogurt (about 1/3 cup)
- 1 tbsp mayonnaise
- to taste paprika
Tools
- Air fryer
- Air fryer parchment liners
Steps
Take the potato gnocchi and place them in a bowl or directly into the air fryer on a parchment liner (these are the ones I use: air fryer parchment liners). At this point add a light spray of oil: this step is essential because it helps the seasoning adhere perfectly. Then add the salt and smoked paprika, and mix well so all the gnocchi are evenly seasoned.
Spread the gnocchi in a single layer and cook in the air fryer at 374 °F for about 10 minutes, stirring or shaking the basket halfway through to achieve an even browning.
Alternatively, you can bake them in a convection oven at 392 °F for about 15 minutes, turning them halfway through: they will still be nicely golden and crispy.
Meanwhile, if you want a quick dip, mix some Greek yogurt with a tablespoon of mayonnaise and a sprinkle of smoked paprika until you get a smooth, flavorful sauce.
Once ready, the gnocchi will be crispy on the outside and soft on the inside, with a flavor reminiscent of tasty paprika chips. Serve them immediately as an irresistible snack, pair them with the sauce, or use them to add a crunchy, original touch to a salad. Enjoy!
Valentina’s Tips
• Note this: for a perfect result, try not to overcrowd the gnocchi in the air fryer basket: the more evenly they are spread, the more uniformly crispy they will become. If necessary, cook them in two batches.
• Substitutions: if you don’t have smoked paprika, you can replace or vary it with other spices: curry, turmeric, chopped herbs or a pinch of chili for a spicier version. A final sprinkle of Parmesan after cooking also adds an extra touch of flavor.
You can also use regular extra virgin olive oil instead of spray oil; add just a little and mix well to distribute it evenly.
• Storage: crispy gnocchi are best enjoyed fresh, but if you have leftovers you can store them in the refrigerator for about 1 day in an airtight container. Before serving again, I recommend reheating them in the air fryer or oven for a few minutes so they become crispy again.
• Air fryer: for this recipe I used the COSORI 4.7 liter air fryer. You can find it here: air fryer.
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