This air fryer pesto gnocchi with burrata tastes like something from your favorite Italian restaurant, but it takes only 20 minutes and a handful of ingredients. Store-bought gnocchi go straight into the air fryer with cherry tomatoes and garlic, where they turn golden and crispy on the outside while staying soft and pillowy inside. Tossed with basil pesto and topped with a whole creamy burrata, toasted pine nuts and a little lemon zest, it is an easy weeknight dinner that feels special.
The recipe comes from a short video on the Airfryworld Facebook page. Here you will find exact amounts, timings and tips for the crispiest gnocchi.
Air Fryer Pesto Gnocchi with Burrata
Course: Main, DinnerCuisine: ItalianDifficulty: Easy3
servings5
minutes15
minutes535
kcal15
g56
g27
g3
g20
minutesCrispy air fryer gnocchi and blistered cherry tomatoes tossed in basil pesto, topped with creamy burrata, toasted pine nuts and lemon zest. A restaurant-style dinner in just 20 minutes, with no boiling needed.
Ingredients
500 g (1.1 lb) store-bought potato gnocchi
200 g (7 oz) cherry tomatoes
1 tablespoon olive oil, plus extra for drizzling
2 garlic cloves, minced
3 tablespoons basil pesto
2 tablespoons grated Parmesan cheese
1 ball burrata (about 125 g / 4.5 oz), at room temperature
2 tablespoons pine nuts, toasted
Fresh basil leaves
Zest of 1/2 lemon
Salt and black pepper, to taste
Directions
- Season the gnocchi and tomatoes
Take the gnocchi straight from the package, without boiling. Toss them in a bowl with the cherry tomatoes, olive oil, garlic, salt and pepper. - Air fry
Spread the gnocchi and tomatoes in the air fryer basket in a single layer. Air fry at 400°F (200°C) for 12 to 15 minutes, shaking the basket every 4 to 5 minutes, until the gnocchi are golden and crisp and the tomatoes are blistered. - Toast the pine nuts
While the gnocchi cook, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring, until lightly golden. - Toss with pesto
Transfer the hot gnocchi and tomatoes to a serving bowl and toss them with the pesto and Parmesan. - Add the burrata
Place the burrata in the center and gently tear it open with a fork so the creamy center spills over the gnocchi. - Finish and serve
Top with toasted pine nuts, fresh basil, lemon zest, black pepper and a drizzle of olive oil. Serve immediately.
Notes
- Shelf-stable vacuum-packed gnocchi get the crispiest. Refrigerated gnocchi work too.
- Do not overcrowd the basket. Cook in two batches if your air fryer is small.
- Add the pesto after cooking. Basil burns quickly in the hot air and turns bitter.
- Take the burrata out of the fridge 20 minutes before serving so it is soft and creamy.
Julia’s Tip: Don’t boil the gnocchi first. Put them straight from the package into the air fryer. That is what gives them the crispy, golden outside that makes this dish so good.
Why Make Air Fryer Pesto Gnocchi?
Most gnocchi recipes start with boiling, then pan-frying. The air fryer skips both steps: the hot circulating air crisps the gnocchi directly, so you get a crunchy crust and a soft center with only a tablespoon of oil. At the same time the cherry tomatoes roast in the same basket until they burst and turn sweet and jammy. Fewer pots, less mess and dinner on the table in about 20 minutes.
The Best Gnocchi for Air Fryer Pesto Gnocchi
- Shelf-stable gnocchi in vacuum packs are drier and get the crispiest. They are the best choice for this recipe.
- Refrigerated fresh gnocchi work too, but are softer. Add 1 to 2 minutes and shake the basket well.
- Frozen gnocchi can be cooked from frozen. Add about 4 to 5 minutes and break up any that stick together.
- Cauliflower gnocchi are a lower-carb option. Cook them a little longer, as they release more moisture.
What Is Burrata, and What Can You Use Instead?
Burrata is a fresh Italian cheese from Puglia. On the outside it looks like a ball of mozzarella, but inside it is filled with stracciatella, a mix of soft cheese shreds and cream. When you cut it open, the creamy center spills out and mixes with the warm gnocchi and pesto into an almost sauce-like coating. If you cannot find burrata, use fresh mozzarella torn into pieces, a few spoonfuls of ricotta or small mozzarella balls (bocconcini).
Quick Homemade Basil Pesto
Store-bought pesto works perfectly, but if you have 5 minutes, homemade pesto tastes even fresher. Blend these ingredients until smooth:
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts
- 1 small garlic clove
- 1/4 cup grated Parmesan
- 1/3 cup olive oil
- A squeeze of lemon juice and a pinch of salt
Mistakes to Avoid with Air Fryer Pesto Gnocchi
- Boiling the gnocchi first: they absorb water and will not get crispy.
- Overcrowding the basket: the gnocchi steam instead of crisping. Use a single layer.
- Adding pesto before cooking: the basil burns and the pesto turns dark and bitter.
- Serving the burrata cold: straight from the fridge it is firm and less creamy.
Ways to Make Air Fryer Pesto Gnocchi Your Own
- Add sliced air fryer chicken breast or Italian sausage for extra protein.
- Toss in a handful of baby spinach right after cooking so it wilts in the heat.
- Use sun-dried tomato pesto or a vegan basil pesto for a different flavor.
- Add a drizzle of balsamic glaze or a pinch of chili flakes before serving.
Frequently Asked Questions
Do I need to boil gnocchi before air frying?
No. Store-bought gnocchi are already cooked, so they can go straight into the air fryer. Boiling them first would make them soft and prevent them from getting crispy.
Can I make air fryer pesto gnocchi ahead?
It is best eaten fresh, while the gnocchi are crisp and the burrata is creamy. Leftover gnocchi can be reheated in the air fryer at 375°F (190°C) for 3 to 4 minutes.
Is this recipe vegetarian?
Yes, as long as your Parmesan and pesto are made with vegetarian rennet. Traditional Parmigiano-Reggiano uses animal rennet, so check the label if needed.
Can I make it gluten-free?
Yes. Use gluten-free gnocchi, which are available in many supermarkets, and check that your pesto contains no gluten.
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