Gnocchi in the air fryer with bresaola is a truly exceptional dish. An original and tasty idea, the secret for gnocchi like you’ve never seen before! An alternative dish to surprise guests. On my blog you’ll find lots of special recipes such as baked prosciutto gnocchi which bake in the oven and are delicious, also try the gnocchi skewers, and the ultra-creamy gnocchi with zucchini and salmon.
The recipe today is ready in a few minutes: they cook in the air fryer and become golden and slightly crispy on the outside while remaining soft inside.
I love this recipe — it’s simple and easy with the air fryer and perfect when you’re looking for something different. Dressed with a drizzle of oil and cooked at high temperature, they turn into irresistible little bites. The addition of bresaola and arugula gives a savory touch, creating a perfect contrast between crispness and delicacy. If you prefer a vegetarian version, combine yellow and red cherry tomatoes, arugula and chopped cashews. If I’ve convinced you, hurry and make the recipe — kisses, Chicca!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb potato gnocchi (or potato chicche (small gnocchi))
- to taste arugula
- 2 oz bresaola
- 1 oz Parmesan
- to taste extra virgin olive oil
- to taste paprika
- to taste salt
How to make gnocchi in the air fryer with bresaola
Take the gnocchi and pour them into a bowl, add the paprika and a pinch of salt.
Place the gnocchi in the air fryer basket, drizzle with a little oil and cook at 392°F for about 12 minutes.
Take them out and let them cool slightly, then dress with arugula, bresaola cut into strips and Parmesan shavings.
Serve immediately and enjoy!
Storage and tips for Air Fryer Gnocchi with Bresaola — Super quick recipe
Preferably eat them immediately to preserve their crispiness; alternatively store them in an airtight container in the refrigerator until the next day. For a crunchy result, follow these 3 tips: oil is essential for the crispy crust, do not overlap the gnocchi, and turn them halfway through cooking. Do not use homemade gnocchi; if you use potato “chicche” they will take about 8-10 minutes to cook. You can transform this recipe into an appetizer version and serve the gnocchi like savory popcorn by omitting bresaola and arugula.
