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Crispy Air Fryer Gnocchi with Garlic, Tomato & Spinach
21 December 2025
20
total time
2
servings
20 kcal
calories
Introduction to Crispy Air Fryer Gnocchi
Crispy Air Fryer Gnocchi with Garlic, Tomato & Spinach is a weeknight dream: a dish that feels special without demanding hours in the kitchen. The beauty of this recipe lies in its balance between texture and brightness. The gnocchi—tender on the inside with a crackly, golden crust on the outside—gets a flavor kick from garlic, while the sweetness of blistered tomatoes and the vibrant bite of fresh spinach keep the dish lively and fresh. Cooking gnocchi in the air fryer reduces the need for oil compared with traditional frying, letting you enjoy a crisp finish with less fat. The result is satisfying and comforting, yet light enough for a midweek dinner. This recipe aligns well with vegetarian diets and can be easily adapted for vegan needs by swapping cheese for a plant-based alternative or omitting it altogether. You’ll notice that the garlic aroma fills the kitchen as the gnocchi cooks, and the tomatoes release their juices to mingle with the greens. The spinach adds color and a nutrient boost without overpowering the other flavors. Whether you’re cooking for one, feeding a small family, or serving guests, this dish delivers a cozy, restaurant-style feel in a fraction of the time. Keep a squeeze of lemon handy for a final bright note, if you like.
Gathering Ingredients
Gathering the right ingredients for Crispy Air Fryer Gnocchi with Garlic, Tomato & Spinach lays the foundation for a dish that tastes bright and fresh. Start with two cups of cherry tomatoes, halved, and three cups of fresh spinach—these bring color and a lively contrast to the golden gnocchi. For the gnocchi, 1 pound (about 450 grams) of potato gnocchi works best; look for dry, light gnocchi rather than the moist, soft varieties. Fresh garlic cloves, about three large or four small, deliver the aromatics that bind the dish together, while two tablespoons of olive oil lightly coat the gnocchi for crisp edges. A small handful of fresh basil or parsley can be torn for garnish if you like. Grated Parmesan or Pecorino cheese adds a salty finishing note. For seasoning, keep salt and black pepper close at hand, and consider a pinch of red pepper flakes if you want a subtle kick. Optional extras include a splash of balsamic vinegar to deepen the sweetness of the tomatoes or a teaspoon of lemon zest to brighten the whole plate. Gather everything on the counter before you start; this is a one-pan vibe even though you’ll finish in the air fryer. Having all components prepared ensures you can assemble the dish quickly once the gnocchi are crisp.
Choosing the Right Gnocchi
Potato gnocchi are the most common and forgiving option for this dish. Store-bought gnocchi is convenient and yields reliable crispness in the air fryer. Look for gnocchi labeled 'potato' rather than fresh, as the dry variety tends to hold up better to air frying. If you can, choose gnocchi without heavy sauces or added fillings—the plain variety crisps evenly and absorbs the garlic-tomato spinach flavors well. If you want a lighter option, you can try semolina gnocchi or even make your own gnocchi at home, though that increases prep time. Comforting and versatile, gnocchi come in many shapes and sizes; the bite should be firm enough to hold its shape during air frying. When you first try this recipe, consider a small batch to determine your preferred level of crispness and flavor. Some brands offer 'super crisp' varieties that deliver extra crunch. If you are cooking for gluten-free guests, check that the gnocchi is gluten-free; many brands offer rice-flour or gluten-free options. The important thing is to avoid over-saucing the gnocchi at the start, which can weigh it down and prevent proper browning. With the right gnocchi, the air fryer does the heavy lifting and you’re left with a dish that’s uniformly crisp and deeply flavorful, with the garlic and tomato sauce clinging to the surface in every bite.
Prep and Seasonings
Before you cook, season the gnocchi lightly with salt and pepper, then toss with a teaspoon of olive oil to help the surface brown. In a hot pan, gently sauté minced garlic in a little oil until fragrant, being careful not to burn it. The garlic acts as the aromatic base; once it perfumes the air, add the halved cherry tomatoes so they begin to blister and release their juices. This creates a light sauce without heavy cream or butter. Spinach can be added toward the end just to wilt; its bright greens provide color and a nutrient boost. If you like, a pinch of red pepper flakes adds a subtle heat that pairs nicely with the garlic and tomatoes. For finishing, a splash of lemon juice or zest brightens the dish and ties the flavors together. If you prefer extra richness, finish with a drizzle of extra virgin olive oil and a handful of grated Parmesan. The goal is to balance crisp gnocchi with the juicy tomatoes and delicate spinach; you want each bite to offer crunch, warmth, and a touch of brightness. Measurements can be adjusted depending on how many servings you’re making, but the essential technique remains simple: crisp the gnocchi, heat the aromatics, and fold in the vegetables at the end to preserve their color and texture.
Cooking Process
Now comes the heart of the method: cooking the gnocchi in the air fryer to achieve that irresistible crackle on the outside while keeping the interior fluffy. Start by preheating the air fryer to 200°C (about 390°F). Toss the gnocchi with a light coating of olive oil and a pinch of salt, then spread them in a single layer in the basket. Shake or flip halfway through, about 8 to 10 minutes in, until the edges turn golden and the centers soft. When the gnocchi are nearly done, scatter minced garlic and halved cherry tomatoes over them for the last 2–3 minutes; the garlic will toast and the tomatoes will blister, infusing fragrance into the gnocchi. Remove from the basket and immediately toss with fresh spinach just long enough to wilt. The residual heat will lightly cook the spinach, preserving its vibrant green color. If you prefer a deeper chew in the gnocchi, you can cook a minute or two longer, but monitor closely to avoid burning the garlic. The result should be crisp, caramelized edges, a garlicky aroma, and tomatoes that burst with flavor. This step is where the magic happens: the air fryer does the heavy lifting, giving you a dish that feels indulgent without the extra oil. peau
Tossing with Tomatoes and Spinach
With crisp gnocchi ready, it’s time to finish the dish by folding in the tomatoes and spinach. The brightness of the tomatoes comes alive when warmed with the hot gnocchi; let them blister slightly to release juices that lightly baste the pieces. Add the wilted spinach and toss everything gently until the spinach is just bright green and tender. If you like, add a pinch more salt, black pepper, and a drizzle of extra virgin olive oil to finish. The cheese can be added at this stage or reserved for garnish; grated Parmesan or Pecorino provides a salty, nutty finish that complements the tomato brightness. This step is relatively quick but is crucial for texture and color. You want the gnocchi crisp on the outside and tender inside, with the tomatoes still juicy enough to pop when bitten. The spinach should contribute a fresh note without becoming mushy. The mixture should feel cohesive but not soggy; the goal is to have every bite showcase a balance of crunch, brightness, and chew. Serve immediately, and consider a light squeeze of lemon or a handful of chopped herbs to finish—this elevates the dish without adding heaviness. This finishing toss ensures all components mingle while preserving the best textures of each ingredient.
Tips and Variations
Here are some practical tips to customize Crispy Air Fryer Gnocchi with Garlic, Tomato & Spinach. If you prefer extra crispness, increase the air fryer time by 2–3 minutes, but check frequently to prevent burning. For a cheesier version, finish with more Parmesan or a light dusting of mozzarella during the last minute in the oven or air fryer. If you enjoy smoky flavors, add a pinch of smoked paprika to the gnocchi before cooking. Want more greens? Try kale or arugula in place of spinach for a peppery contrast. To make the dish more substantial, serve it over a bed of quinoa or with a side of crusty bread. For a vegan version, skip cheese or use a vegan parmesan substitute. You can also experiment with different tomatoes, such as grape or sun-dried tomatoes, to alter sweetness and intensity. Finally, storing leftovers is simple: refrigerate in an airtight container for up to 3 days; reheat in the air fryer for best texture, adding a splash of olive oil if needed. The beauty of this recipe is its flexibility: you can adjust ingredients to suit your pantry while preserving the essential balance of crisp gnocchi, garlicky aroma, and fresh vegetables. Tip: to keep the dish vibrant, avoid overcooking the spinach; fold it in at the last moment so it remains a bright, delicate note rather than a heavy presence.
Final Presentation
Presentation matters as much as flavor when serving Crispy Air Fryer Gnocchi with Garlic, Tomato & Spinach. Plate the gnocchi in a shallow bowl or on a wide, flat plate to show off the crisp edges and vibrant colors. Give a light drizzle of olive oil and a final dusting of grated Parmesan or Pecorino cheese. Garnish with a few torn basil leaves, parsley, or a light lemon zest for a pop of color and aroma. The dish shines with the contrast of golden gnocchi, ruby tomatoes, and emerald spinach, which catches the eye and tempts the palate. A simple side salad or a slice of sourdough bread complements the meal without stealing attention from the star of the plate. If you’re image-conscious, photograph this dish with natural light from a window, arranging the components so the gnocchi catches the light for a glossy, appetizing finish. For meal-prep, store remaining components separately: gnocchi and vegetables can be kept refrigerated and reassembled for quick reheating. Remember that portion size matters; a generous serving of this crispy gnocchi can stand alone as a satisfying main course or pair nicely with a light starter or dessert. Whether you’re cooking for family or friends, this dish delivers a memorable combination of texture and brightness that’s sure to impress.
Crispy Air Fryer Gnocchi with Garlic, Tomato & Spinach
Crispy air fryer gnocchi tossed with garlic, tomatoes and spinach for a quick, flavorful weeknight dinner.
total time
20
servings
2
calories
20 kcal
ingredients
- 1 (16 oz / 450 g) package potato gnocchi 🥔
- 2 tablespoons olive oil 🫒
- 2 cloves garlic, minced 🧄
- 1 cup cherry tomatoes, halved 🍅
- 1/4 cup grated parmesan cheese 🧀
- 2 cups fresh spinach leaves 🌱
- 1/2 teaspoon dried oregano 🌿
- 1/4 teaspoon chili flakes 🌶️
- Salt and black pepper to taste 🧂
instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, toss the gnocchi with olive oil 🫒, minced garlic 🧄, oregano 🌿, chili flakes 🌶️, and a pinch of salt and pepper 🧂.
- Spread the gnocchi in a single layer in the air fryer basket and cook for 8 minutes, shaking halfway, until they're golden and crisp.
- Add the halved cherry tomatoes 🍅 and cook for another 4 minutes, until the tomatoes blister and soften.
- Toss in the fresh spinach leaves 🌱 and cook 1–2 minutes until just wilted.
- Remove, sprinkle with grated parmesan 🧀, adjust seasoning, and serve hot.
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