20-Minute Air Fryer Gnocchi with Pesto & Mozzarella Bliss

Oh my gosh, you have to try this air fryer gnocchi with pesto & mozzarella – it’s my go-to lazy dinner that feels fancy! I discovered this recipe one night when I was raiding my fridge, desperate for something quick. Those pillowy gnocchi get SO crispy in the air fryer, and the way the mozzarella melts into the pesto? Absolute magic. Best part? It’s ready in under 20 minutes from fridge to plate. Trust me, once you try this, you’ll be making it weekly like I do!

Why You’ll Love This Air Fryer Gnocchi with Pesto & Mozzarella

This recipe is a total game-changer, and here’s why:

• Crispy perfection: The air fryer gives those gnocchi the most satisfying crunch while keeping them pillowy inside.
• Crazy fast: Dinner’s ready in under 20 minutes – even faster than ordering takeout!
• No mess: Just one bowl and the air fryer basket to clean (my kind of cooking).
• Vegetarian win: Packed with flavor but completely meat-free, so everyone can enjoy it.

Seriously, this dish checks all the boxes – easy, delicious, and with that restaurant-quality wow factor.

Ingredients for Air Fryer Gnocchi with Pesto & Mozzarella

You only need a handful of simple ingredients to make this magical dish happen. Here’s what you’ll need:

• 500g potato gnocchi – store-bought or homemade, both work like a charm
• 2 tbsp olive oil – for that perfect crispy coating
• 100g fresh pesto – homemade if you’re feeling fancy, or good quality jarred works great
• 150g mozzarella, diced – fresh mozzarella gives the best melt
• ½ tsp salt – to bring out all the flavors
• ¼ tsp black pepper – just enough for a little kick

That’s it! Simple, right? Now let’s turn these ingredients into something amazing.

Equipment Needed

One of the best things about this recipe? You barely need any equipment! Here’s what I grab from my kitchen:

• Air fryer – obviously! Any size works, but don’t overcrowd the basket
• Mixing bowl – just one medium-sized one for tossing everything together
• Spatula – for stirring and serving (wooden or silicone works great)

Pro tip: If you want to make cleanup even easier, grab some parchment liners made for air fryers. They catch all those crispy bits and prevent sticking – total game changer when the melted cheese gets everywhere!

How to Make Air Fryer Gnocchi with Pesto & Mozzarella

Okay, let’s get cooking! This recipe comes together so fast you’ll barely have time to pour yourself a drink while it cooks. Just follow these simple steps and you’ll have the crispiest, cheesiest gnocchi of your life in no time.

Step 1: Preheat and Prep

First things first – preheat that air fryer to 200°C (about 400°F). While it’s heating up, toss your gnocchi in a bowl with the olive oil, salt, and pepper. Don’t be shy with the tossing – you want every little pillow of gnocchi coated in that delicious oil!

Step 2: Air Fry the Gnocchi

Now the magic begins! Spread your gnocchi in a single layer in the air fryer basket – don’t overcrowd them or they won’t get crispy. Cook for 10 minutes, but here’s the key – at the 5-minute mark, pause to give that basket a good shake! This ensures every side gets golden and crispy. You’ll hear them sizzling away – that’s the sound of deliciousness happening!

Step 3: Add Pesto and Cheese

Once they’re perfectly crispy, carefully pull out the basket (it’s hot!) and dump those golden gnocchi back into your mixing bowl. Add the pesto and diced mozzarella and stir gently to coat everything evenly. Return the mix to the air fryer and cook for just 2 more minutes – just until that mozzarella gets melty and gooey. Warning: The smell at this point is absolutely intoxicating!

A little tip: If you want extra crispy cheese bits (and who doesn’t?), sprinkle some cheese directly on top before that final cook – it’ll get all bubbly and golden. Just be careful when you take it out – that melted mozzarella is lava-hot!

Tips for Perfect Air Fryer Gnocchi

After making this dish countless times (okay, maybe slightly obsessively), I’ve learned all the tricks for air fryer gnocchi perfection. These little nuggets of wisdom will save you from the dreaded soggy or unevenly cooked gnocchi – trust me, I learned the hard way so you don’t have to!

Give them space to breathe

This is the golden rule: don’t overcrowd the basket! I know it’s tempting to dump all the gnocchi in at once, but they need room for the hot air to circulate. If you pile them on top of each other, they’ll steam instead of crisp up. Do two batches if you need to – it’s worth the extra few minutes.

Fresh mozzarella is a game changer

While shredded mozzarella works in a pinch, fresh mozzarella (the kind packed in water) makes all the difference. It melts so much creamier and creates those dreamy cheese pulls we all love. Just pat it dry before dicing to prevent excess moisture. Pro tip: Tear it with your hands for irregular, rustic cheese pockets!

Add some acid for balance

The rich pesto and cheese can feel heavy – that’s why I love tossing in halved cherry tomatoes before the final cook. They burst slightly, adding bright acidity that cuts through the richness. Sun-dried tomatoes work great too if you prefer more intense flavor. A squeeze of lemon at the end is another easy trick.

Shake it like you mean it

That mid-cook shake isn’t just a suggestion – it’s essential for even crispiness. I set a timer for 5 minutes religiously. And don’t just wiggle the basket – really shake it good so all the gnocchi flip over. You’ll see the difference in those perfectly golden edges on every piece!

Play with textures

Want extra crunch? Sprinkle some panko breadcrumbs or grated parmesan over the top before the final cook. The parm gets all crispy and golden – it’s like little flavor bombs in every bite. Just watch it closely as it can burn quickly!

Variations for Air Fryer Gnocchi

One of the best things about this recipe? It’s like a blank canvas for your cravings! I’ve played around with so many versions of this air fryer gnocchi that my friends joke I should open a gnocchi bar. Here are my favorite twists that keep things exciting:

Switch up the sauce

Not feeling pesto? No problem! Marinara sauce turns this into a crispy gnocchi parmesan situation – just mix in a cup of sauce instead of pesto and top with extra parmesan before the final cook. For something creamy, try alfredo sauce or even just a big spoonful of ricotta stirred in at the end. Oh, and if you’re a spice lover like me, pesto arrabbiata (spicy tomato pesto) is absolute fire!

Go wild with cheese

While mozzarella is classic, don’t be afraid to mix it up. Burrata plopped on top after cooking creates the most luxurious creamy center. For something sharper, try fontina or smoked gouda – they melt beautifully with tons of flavor. And for that fancy restaurant feel, finish with shaved pecorino romano – the salty crunch is to die for!

Add some veggie power

I love tossing in whatever veggies I have on hand. Roasted garlic (just throw whole cloves in with the gnocchi) makes everything better. Sautéed mushrooms add meaty texture, while charred broccolini gives a nice bitter contrast. My current obsession? Adding roasted red peppers – their sweetness plays so well with the crispy gnocchi!

Make it protein-packed

While it’s perfect as a vegetarian meal, sometimes I bulk it up. Crispy pancetta or prosciutto crumbled on top adds salty crunch. For seafood lovers, shrimp tossed in during the last few minutes cooks up perfectly. And my carnivore husband’s favorite? Italian sausage – just brown it first before mixing in!

The possibilities are endless – that’s why this recipe never gets old in my kitchen. Once you master the basic technique, you can riff on it forever. What variations will you try first? If you enjoy experimenting with different flavors, you might also like this air fryer street corn chicken rice bowl.

Serving Suggestions

Now that you’ve got this gorgeous pile of crispy, cheesy gnocchi, let’s talk about how to serve it up right! I’ve found that what you pair with this dish can take it from “wow” to “OH MY GOODNESS” status. Here are my absolute favorite ways to plate it up:

The perfect simple salad

A bright arugula salad is my go-to side – the peppery greens cut through the richness beautifully. Just toss arugula with lemon juice, olive oil, and shaved parmesan. The acidity balances all that cheesy goodness perfectly. If you want to get fancy, throw in some toasted pine nuts for crunch!

Bread for dipping (duh!)

That pesto-cheese sauce at the bottom of the bowl is liquid gold – you’ll want something to scoop it up! Garlic bread is obviously amazing, but I also love serving it with warm focaccia or crusty baguette slices. Pro tip: Rub the bread with a cut garlic clove while it’s still warm – game changer!

Wine pairings

For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc works wonders. Prefer red? Go for a light Chianti – the acidity cuts through the richness. And if you’re feeling fancy, a chilled glass of Prosecco with this dish? Absolute perfection! Understanding the science behind food and wine pairing can elevate simple meals like this.

Family-style feast

When I’m feeding a crowd, I’ll often make a big batch of this gnocchi and serve it right in the air fryer basket (lined with parchment for easy cleanup). Surround it with small bowls of roasted veggies, charcuterie, and marinated olives for a casual, shareable spread. Bonus: Less dishes to wash!

Honestly, these gnocchi are so flavorful they can stand alone, but these pairings make it feel like a proper meal. My husband always jokes that I should open a food truck with this dish – maybe one day!

Storage and Reheating

Okay, let’s be real – there’s a good chance you won’t have leftovers because this dish disappears FAST at my house. But if you somehow manage to resist eating it all (impressive willpower!), here’s how to keep it tasting amazing:

Storing your crispy treasures

Pop any leftovers in an airtight container – I like using glass so the flavors stay fresh. They’ll keep for about 2 days in the fridge, though the texture is best the first day. Pro tip: Store the pesto-coated gnocchi separately from any extra cheese if you can – it helps prevent sogginess!

The magic of air fryer reheating

Microwaving is a sad, soggy mistake – trust me, I learned the hard way! For that just-made crispiness, reheat in your air fryer at 180°C (about 350°F) for 3 minutes. The hot air brings back that perfect crunch while gently warming the cheese. If it’s looking dry, spray a tiny bit of oil before reheating.

Leftover makeovers

Got more than a snack’s worth left? Toss them in a skillet with beaten eggs for the best gnocchi frittata you’ll ever eat. Or chop them up and stir into minestrone soup for the ultimate comfort food upgrade. My personal favorite? Use them as crispy salad toppers the next day – way better than croutons! If you’re looking for more ways to use up leftovers, check out this dump and bake meatball casserole for inspiration.

Fair warning: The cheese might not be as gooey when reheated, but it still tastes incredible. Honestly, I sometimes make extra just to have these crispy bites ready for midnight snacks – no judgement!

Nutritional Information

Okay, let’s talk numbers – but keep in mind these are just estimates since your exact ingredients might vary slightly. For one generous serving (about ¼ of the recipe), you’re looking at roughly:

• 380 calories – perfect for a satisfying meal
• 18g fat – mostly from that good olive oil and cheese
• 42g carbs – thanks to those pillowy gnocchi
• 12g protein – the mozzarella really pulls its weight here!

Now, here’s the thing – if you use homemade pesto with extra nuts or a heavier hand with the cheese (no judgement!), those numbers might creep up a bit. And if you’re watching carbs, you can totally swap in cauliflower gnocchi – just adjust the cooking time since they’re more delicate. For more information on the general nutritional breakdown of pasta products, you can consult resources like the USDA FoodData Central.

The beauty of this dish is how balanced it feels – you’ve got carbs for energy, protein to keep you full, and just enough fat to make every bite taste luxurious. It’s the kind of meal that leaves you satisfied but not stuffed – well, unless you go back for seconds like I usually do!

Frequently Asked Questions

I get asked about this air fryer gnocchi recipe ALL the time – here are the questions that pop up most often in my kitchen (and my honest answers after making this dish about a million times)!

Can I Use Frozen Gnocchi?

Absolutely! Frozen gnocchi works great, but here’s my trick: thaw it first and pat it dry with paper towels. If you toss it in frozen, the extra moisture can make it steam instead of crisp up. I usually leave mine in the fridge overnight or run it under cool water for a quick thaw. Once it’s thawed, treat it just like fresh – toss with oil and get that air fryer going!

Can I Make This Vegan?

Totally! I’ve made this for my vegan friends and it’s just as delicious. Swap the pesto for a dairy-free version (check the label – some have cheese) and use your favorite vegan mozzarella. The Violife brand melts surprisingly well! For extra richness, I sometimes add a spoonful of nutritional yeast with the pesto – it gives that cheesy umami kick without any dairy.

How Do I Prevent Soggy Gnocchi?

Oh honey, I feel your pain – nothing worse than sad, mushy gnocchi! The two golden rules: don’t overcrowd the basket (seriously, do two batches if needed) and shake that basket like you’re mad at it halfway through! Also, make sure your gnocchi is patted dry if it’s been sitting in water, and go easy on the pesto until after cooking – too much moisture at the start is the enemy of crispiness. Trust me, follow these tips and you’ll get perfect crispy-chewy gnocchi every time!

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