Air Fryer Pasta Gnocchi (Print)

Golden, crispy pasta shells seasoned with Italian herbs and air fried to perfection for a delicious bite.

# What you'll need:

→ Pasta

01 - 9 ounces medium pasta shells (conchiglie)

→ Oil & Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, or thyme)
06 - 1/2 teaspoon sea salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper

→ Optional for Serving

08 - 1 ounce grated Parmesan cheese
09 - Fresh parsley, chopped
10 - Marinara sauce for dipping

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until just al dente. Drain and rinse under cold water to halt cooking. Pat dry thoroughly with paper towels.
02 - In a large bowl, toss the cooled pasta shells with olive oil, garlic powder, smoked paprika, dried Italian herbs, sea salt, and black pepper until evenly coated.
03 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
04 - Place pasta shells in a single, even layer inside the air fryer basket. Avoid overcrowding by working in batches if necessary.
05 - Air fry for 12 to 15 minutes, shaking the basket halfway through, until the shells are crisp and golden brown.
06 - Transfer to a serving bowl. While hot, sprinkle with grated Parmesan and chopped parsley if desired. Serve immediately with marinara sauce for dipping.

# Expert Tips:

01 -
  • It turns everyday pasta into something completely unexpected and wildly addictive.
  • You get that deep-fried crunch without any heavy oil or mess to clean up afterward.
  • It comes together in under half an hour using ingredients you probably already have.
  • Perfect for impressing guests who think they've seen every pasta trick in the book.
02 -
  • Drying the pasta thoroughly after cooking is non-negotiable, wet pasta will steam instead of crisp and you'll end up with chewy disappointment.
  • Shaking the basket halfway through is the difference between unevenly browned shells and perfectly golden bites on all sides.
  • Don't skip the preheat, starting with a hot air fryer gives you that immediate sizzle that locks in texture.
03 -
  • If your air fryer runs hot, start checking at the 10-minute mark to avoid burning, every model behaves a little differently.
  • For an extra cheesy version, toss the hot shells with a handful of finely grated Parmesan right after cooking so it melts into every crevice.
  • Make a big batch and freeze the seasoned, uncooked shells on a tray, then air fry them straight from frozen whenever a craving hits.
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