Air Fryer Crispy Gnocchi

• 1 lbshelf-stable potato gnocchi — the vacuum-packed kind from the pasta aisle — contains wheat; do not boil first
• 1 1/2 tbspolive oil
• 1/2 tspgarlic powder
• 1/4 tspfine sea salt — go easy — the gnocchi and parmesan both carry salt
• 1/4 tspred pepper flakes — optional
• 1/3 cupparmesan — finely grated — the dairy in this dish
• 2 tbspfresh basil or parsley — torn, to finish

Method

1. 01

   Open the packet and break up any gnocchi that have fused together. No boiling, no thawing, no prep beyond this — the whole recipe rests on skipping the pot.

2. 02

   Toss the gnocchi with the olive oil, garlic powder, salt, and pepper flakes until every dumpling is slicked.

3. 03

   Tip into the basket in a single-ish layer and air fry at 390°F for 15–18 minutes, shaking the basket every 5 — they brown unevenly without the shuffle.

4. 04

   They're done when deep golden with blistered ridges and they rattle against the basket like croutons. If in doubt, eat one: crackly shell, chewy middle.

5. 05

   Tip into a wide bowl and toss immediately with the parmesan so it melts into the hot ridges. Finish with the herbs and serve straight away, alone or over greens, wilted spinach, or a smear of marinara.