Air fryer gnocchi is the 20-minute appetizer that is going to blow people away. Crispy, crackled on the outside, pillowy on the inside, and served with a two-ingredient Calabrian chili feta dip that is spicy, creamy, and packed with flavor. It's the kind of thing you bring to a party and everyone immediately asks you for the recipe (and you get to say it took you 20 minutes).
Let me tell you, I used to think of gnocchi as a pasta-only situation. Then I started throwing it in the air fryer and never looked back. No boiling, you just toss it in, shake it halfway through, and in 10 minutes you've got the crispiest little bites.
Serve it up alongside some sun-dried tomato dip or crispy goat cheese balls for an abundant appetizer spread!
This Post is Sponsored By DeLallo
This recipe is sponsored by DeLallo, a brand I constantly look for in the grocery store when I want authentic Italian ingredients that always deliver incredible flavor and quality.
I'm using DeLallo Potato Gnocchi here, which is made with real potatoes and has that soft, pillowy inside that crisps up beautifully on the outside.
Thank you for supporting the brands that keep The Cozy Plum going!
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Why We Love It!
- Crispy and chewy textures - The outside of the gnocchi gets golden and crackled while the inside stays soft and pillowy. Textures galore in every single bite!
- Insanely easy - 10 minutes in the air fryer and a two-ingredient dip that comes together while the gnocchi cooks. Twenty minutes, total.
- Made for sharing - Pile these on a platter and watch them disappear. This is the appetizer that has people hovering around the snack table.
- Bold, balanced flavor - The Calabrian chili feta dip is creamy, salty, and has a fruity heat that pairs perfectly with the savory, garlicky gnocchi.
Ingredients
- DeLallo Potato Gnocchi. This is the star of the show. DeLallo's gnocchi is made with real potatoes and has the right texture to crisp up beautifully in the air fryer - a crackled shell on the outside, soft and chewy on the inside.
- DeLallo Crushed Calabrian Chili Peppers. This stuff is the MVP of the dip. It's made from Calabrian chilis grown in southern Italy and brings a fruity, aromatic heat that is so much more interesting than a plain hot sauce. A little goes a long way, but two tablespoons in the dip is just right.
- Seasonings. Olive oil to help crisp them up, garlic powder for a zesty bite, oregano for that classic italian flare, and salt to make all the flavors shine through.
- Feta cheese. Use a block of feta, not pre-crumbled. It blends up smoother and has way more flavor.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap the feta for ricotta or cream cheese for a milder, creamier dip.
- Add a squeeze of lemon juice and a little lemon zest to the dip to brighten it up.
- Stir a teaspoon of the Calabrian chili paste into softened butter and serve alongside parmesan bread bites for a bonus dipping situation.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
- Step 1: Preheat the air fryer and toss the gnocchi with olive oil, garlic powder, oregano, and salt.
- Step 2: Air fry for 10 minutes until crispy.
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- Step 3: While the gnocchi cooks, blend the feta and Calabrian chilis until smooth.
- Step 4: Transfer to a basket or platter and top the gnocchi with freshly grated Parmesan and fresh parsley. Serve immediately!
Pro tip
Dip too thick?
Blend the feta with a few teaspoons of olive oil or water if it's not coming together smoothly. It makes the dip silkier and easier to scoop.
Tips for Success
- Air fry the gnocchi straight from the package (no boiling or cooking first). This is what keeps the outside from getting too soft.
- Cook them in a single layer. Stacking the gnocchi will steam them instead of crisping them up. Batch cook if your air fryer is on the smaller side.
- Shake the basket at the halfway point. This is what gets every side golden and crackled, not just the bottom.
- Make the dip first if you want it done before the gnocchi hits the air fryer - it keeps well at room temperature for 30 minutes or so and actually gets a little easier to scoop as it sits.
- Serve right away. Crispy gnocchi is best the moment it comes out of the air fryer. It will start to soften as it sits, so have your platter ready to go.
- Freshly grated parmesan (not the shelf-stable kind) makes a noticeable difference on top. It melts slightly over the hot gnocchi and adds a nutty, salty bite.
Common Questions
Nope! That's one of the best things about this recipe. The gnocchi goes straight from the package into the air fryer. Boiling it first would make it too soft and it won't crisp up the same way.
Yes! Spread the seasoned gnocchi in a single layer on a baking sheet and roast at 425°F for 20-25 minutes, flipping halfway through. You won't get quite the same crackle as the air fryer, but it still gets golden and delicious.
It has a medium heat level from the Calabrian chili paste. Calabrian chilis have a fruity, building heat rather than a sharp burn. Start with one tablespoon in the dip if you're sensitive to heat, and go from there.
Absolutely. The Calabrian chili feta dip can be made up to two days ahead and stored in an airtight container in the fridge. Give it a quick stir before serving and let it come to room temperature for easier dipping.
Anytime I'm putting together an appetizer spread, I love having at least one dip and one crispy bite on the table. This one covers both.
Storage
Gnocchi: Crispy gnocchi is best enjoyed immediately. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in the air fryer at 375°F for 3-5 minutes to bring the crispiness back. Avoid the microwave, as it will make them soft and chewy.
Feta dip: Store the dip in an airtight container in the fridge for up to four days. It actually gets more flavorful as it sits. Let it come to room temperature before serving, and give it a stir if it has separated at all.
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General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Crispy Air Fryer Gnocchi with Spicy Feta Dip
Equipment
- air fryer
Ingredients
- 1 lb DeLallo Potato Gnocchi
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 4 oz feta cheese
- 2 tablespoons DeLallo Crushed Calabrian Chili Peppers
- Fresh grated parmesan cheese for topping
- Fresh chopped parsley for garnish
Instructions
- Preheat the air fryer for 350℉.
- Toss the DeLallo Potato Gnocchi, olive oil, garlic powder, oregano, and salt in a large bowl until coated.1 lb DeLallo Potato Gnocchi, 2 tablespoons extra virgin olive oil, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon kosher salt
- Add the gnocchi to the air fryer in a single layer and air fry for 10 minutes, giving it a good shake at minute 5, and cook until crispy and slightly crackled.
- While the gnocchi cooks, blend or mash the feta cheese and DeLallo Crushed Calabrian Chili Peppers until smooth.4 oz feta cheese, 2 tablespoons DeLallo Crushed Calabrian Chili Peppers
- Serve immediately on a platter with the dipping sauce. Top the gnocchi with freshly grated parmesan and parsley, if desired.Fresh grated parmesan cheese, Fresh chopped parsley
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