Air Fryer Pasta Gnocchi (Print Version)

Crispy, golden pasta shells tossed with herbs and spices, cooked to perfection for a delightful bite.

# What You'll Need:

→ Pasta

01 - 9 oz medium pasta shells (conchiglie)

→ Oil & Seasonings

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

→ Optional for Serving

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

# How to Make:

01 - Boil pasta shells in salted water according to package directions until al dente. Drain and rinse with cold water to halt cooking. Pat dry thoroughly using paper towels.
02 - In a large bowl, combine cooled pasta shells with olive oil, garlic powder, smoked paprika, Italian herbs, salt, and black pepper. Toss until evenly coated.
03 - Set air fryer to 400°F and preheat for 3 minutes.
04 - Place pasta shells in a single layer inside the air fryer basket. Avoid overcrowding by working in batches if necessary.
05 - Cook for 12 to 15 minutes, shaking the basket halfway through cooking until shells turn golden and crisp.
06 - Transfer to a serving bowl. While hot, optionally sprinkle with Parmesan and chopped parsley. Serve immediately with marinara sauce for dipping.

# Expert Advice:

01 -
  • It turns everyday pasta into something unexpectedly addictive and fun to eat
  • The air fryer does all the heavy lifting while you sit back and wait for the magic
  • You can season it a hundred different ways depending on your mood or what's in the pantry
  • It's a sneaky way to make vegetables exciting if you toss in some roasted veggies afterward
02 -
  • Drying the cooked pasta thoroughly is non-negotiable, any lingering moisture will steam them instead of crisping them up
  • Don't skip shaking the basket halfway through or you'll end up with unevenly cooked shells that are burnt on one side and pale on the other
  • If your air fryer runs hot, start checking at the 10 minute mark to avoid turning them into charcoal
03 -
  • Let the cooked pasta air dry on a clean kitchen towel for 10 minutes before seasoning for the ultimate crunch
  • Use a spray bottle with olive oil to lightly mist the shells if you want to reduce the amount of oil without sacrificing texture
  • Make a big batch and use them as a salad topper or soup crouton, they add unexpected texture and flavor
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