Air fryer crispy gnocchi & tangy tomato dip
Kitchen gadgets are life
I keep my kitchen gadgets out year-round (especially ones that deliver air fryer crispy gnocchi) —there’s none of that packing away the slow cooker for its annual hibernation. Whether it’s summer, autumn, or an in-between weather identity crisis, I’m still pulling out the slow cooker for puscatana, marry me chicken, and anything that makes me feel smug with minimal effort. And the same goes for my air fryer. It’s not just a tool for cooking fish fingers or frozen chips—it’s a full-time machine that makes cooking easier, faster, and way crispier. Plus: fewer dishes. You know I’m into that less washing up kinda life.
Air fried gnocchi though?
This air fryer crispy gnocchi with tangy tomato dip is a perfect example of the kind of snack-meets-meal I could inhale any time of year. It’s quick, crunchy, comforting, and feels a bit indulgent even though it’s secretly very low fuss. And honestly—who doesn’t love a food that’s half pasta, half potato? When two worlds collide.
Air frying the gnocchi is a total game changer. No boiling, no babysitting a pan, and definitely no mushy-ness. The air fryer gives the gnocchi the most satisfying golden crust—like a mini roastie in pasta form. It gets that lovely chewy middle, crisp outside, and it’s genuinely addictive. I’ve tossed it in parmesan, smoked paprika, and garlic powder here to max out on flavour, but you can totally tweak it with chilli flakes, different herbs, or even lemon zest if you’re feeling a bit fruity.
I’ve used pre-made gnocchi because I wanted something quick. But if you’ve got more time on your hands, you can check out my homemade gnocchi recipe. Mine might not win any awards for uniformity, but rustic charm? Absolutely.
So if you’re someone who usually throws gnocchi in a pot and tops it with a supermarket sauce, prepare to level up. These are crispy, salty, carby little bites of joy—especially when dunked into a zhuzhed-up tomato dip. Add a hint of hot paprika if you’re someone who likes a bit of extra spice. They’re snacky, satisfying, and will have you wondering why you ever boiled gnocchi in the first place.
Go on—give the air fryer a spin.
More air fryer recipes please!
If you’re still discovering the wonders of your air fryer, check out more recipes here. OR have a browse through my bestselling book, Poppy Cooks: The Actually Delicious Air Fryer Cookbook.
Air fryer crispy gnocchi & tangy tomato dip
By Poppy Cooks
https://www.poppycooks.com/recipes/air-fryer-crispy-gnocchi-tangy-tomato-dip/
Ingredients
For the crispy gnocchi
- 500g pre-made gnocchi
- 50g grated parmesan cheese, plus extra for serving
- 1 tsp dried mixed herbs
- 1 tsp smoked paprika
- 1/2 tsp garlic pepper
- 2-3 tbsp olive oil, or enough to make a paste
- Basil, for garnish
- Pinch of table salt
Metric
Imperial
For the tangy tomato sauce
- 1 brown onion, finely diced
- 2 cloves garlic, finely sliced
- 1 tsp dried mixed herbs
- 1/2 tsp smoked paprika
- 1 tbsp tomato puree
- 2 tsp red wine vinegar
- 200ml vegetable or chicken stock
- Salt, pepper and sugar
Metric
Imperial
Instructions
- In a mixing bowl, combine the smoked paprika, dried mixed herbs, grated parmesan and garlic pepper. Drizzle in and mix through enough olive oil to make a thick paste, then toss all over the gnocchi.
- Tip the now coated gnocchi into the air fryer and separate to a single layer if you have the space. Cook for 20-25 minutes at 200ºc/400ºf, making sure to give them a good shake halfway through to stop them sticking together too much.
- While the gnocchi is in the air fryer, get started on your tomato sauce. Preheat a saucepan over a medium heat with a glug of olive oil. Add in the diced onion and gently fry for a few minutes until translucent and lightly golden around the edges, then pop in the garlic. Cook for another few minutes until fragrant before scattering in the mixed herbs and smoked paprika with a pinch of salt and pepper.
- Squeeze in the tomato puree before leaving that to cook out for 1 minute. Deglaze the pan with the red wine vinegar, then pour in the stock. Give it a good stir and season with salt, pepper and a pinch of sugar. Leave to bubble away until thickened and saucy.
- Serve a bowl of your warm tomato dip surrounded by the crispy gnocchi straight from the airfryer. Add a little sprig of basil for health, and a generous grating of extra parmesan.