|
Delicious Enough is a newsletter by Simply Sissom. An exclusive + absurdly simple 30 minute or less recipe delivered to your inbox every Saturday morning. |
|
|
Crispy Air Fryer Gnocchi Skillet
Pasta night, but make it crispy.
BAILEY SISSOM
August 24, 2025
|
|
|
Hello, here is a recipe for crispy gnocchi with chicken sausage and creamy tomato sauce. And let me say this first so you don’t click away: you do not need an air fryer to make this. A hot skillet on the stovetop will crisp gnocchi just as well.
I kept seeing people on TikTok making gnocchi in the air fryer, which felt… unnecessary? Ridiculous? Both? But then, of course, I tried it and it was good. Really good. Golden and crisp on the outside, soft and chewy inside, the kind of thing you snack on with your fingers straight from the basket while burning your mouth a little because you couldn’t wait.
On its own, the crispy gnocchi is enough. It can absolutely be dipped into marinara, dragged through pesto, and then eaten standing over the counter. But because I am not someone who wants to call a bowl of plain gnocchi dinner (though you could, and I would not judge), I built it into a full meal.
I tossed the crispy air fried gnocchi into a skillet with browned chicken sausage, garlic, crushed tomatoes, cream, and spinach until everything was saucy, silky, and ready to be showered with Parmesan and basil. Best part, the whole thing came together in under 30 minutes.
You can use whatever gnocchi you have. Frozen, shelf stable, or straight from the refrigerator case, they all crisp up beautifully. The air fryer is the easiest, but a skillet will get the job done. Just let the gnocchi get golden before you toss them into the sauce or you’ll lose the magic. And please don’t skip the Parmesan and basil at the end. They make it taste like you tried harder than you did. And let's be honest .. that's always the goal.
–Bailey
|
|
|
Gnocchi 101:
Gnocchi (pronounced nyo-kee) are Italian potato dumplings. Not technically pasta, not quite bread. They are like little chewy, pillowy bites made from mashed potatoes, flour, and egg.
You can use whatever gnocchi you already have OR grab it from any grocery store. Frozen, shelf stable, or refrigerated all work.
The air fryer is my go-to because it makes them the crispiest with the least effort. If you don’t have one, pan frying in a skillet with olive oil works too. Don’t worry, I spelled out the directions for pan frying in the notes section of the recipe.
|
|
|
Crispy Air Fryer Gnocchi Skillet
Servings: 6
Time: 30 minutes
Ingredients
- 1 (16–18 oz) package gnocchi (shelf-stable, refrigerated, or frozen)
- 2 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 12 oz pre-cooked Italian chicken sausage, sliced into rounds
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes (fire-roasted if available)
- ½ cup heavy cream (or half-and-half)
- 2 cups baby spinach
- ¼ teaspoon red pepper flakes
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh basil, for garnish
Instructions
Preheat the air fryer to 390°F.
Toss 1 lb. gnocchi with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Cook shelf-stable or refrigerated gnocchi for 10-13 minutes, shaking halfway through, until golden and crispy. If using frozen, add 2-3 minutes to your cooking time.
While the gnocchi cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 12 ounces chicken sausage and sauté until lightly browned, 5–6 minutes. Stir in 3 cloves garlic and cook for 1 minute, then add (1) 14 ounce can of crushed tomatoes and 1/4 tsp red pepper flakes. Simmer for 5 minutes. Reduce the heat, stir in 1/2 cup cream and 2 cups baby spinach, and cook until the spinach wilts, 2–3 minutes.
Add the crispy gnocchi to the skillet and gently stir to coat in the sauce. Sprinkle with 1/4 cup Parmesan and season to taste. Garnish with fresh basil. Serve immediately.
|
|
|
No air fryer? Pan fry instead. Heat 2–3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook for 10–12 minutes, stirring occasionally, until all sides are golden and crisp. Don’t crowd the pan. Work in batches if needed.
Frozen gnocchi. No thawing necessary. Cook straight from frozen and add 2–3 extra minutes to the air fryer or pan time.
Vegetarian version. Swap chicken sausage for plant-based sausage or a big skillet of mushrooms. Cannellini beans also work nicely for a creamy, protein-rich swap.
Make it dairy-free. Replace heavy cream with full-fat coconut milk or a plant-based creamer, and use vegan Parm (or nutritional yeast) for topping.
Feeding kids. Save a portion of the crispy gnocchi before adding it to the sauce and serve with marinara or ketchup for dipping. My kids will eat them like fries.
Leftovers. Store up to 3 days in the fridge. Reheat in a skillet with a splash of cream, broth, or milk to loosen the sauce.
Serving ideas. Garlic bread or a simple green salad turn this into a full dinner. A glass of red wine doesn’t hurt either.
|
|
|
Gnocchi: Swap in cooked short pasta like rigatoni, penne, or orecchiette. You’ll lose the crispy texture, but the sauce still works beautifully.
Olive oil: Avocado oil or neutral oils like canola or grapeseed. Butter works in a pinch but will brown faster.
Garlic powder: Onion powder or a small pinch of granulated garlic.
Italian seasoning: Dried oregano + dried basil + thyme. Or just use oregano if that’s all you have.
Italian chicken sausage (pre-cooked): Any pre-cooked sausage (turkey, pork, or plant-based). Cooked rotisserie chicken or even shrimp also work.
Garlic (fresh, minced): Garlic paste, jarred minced garlic, or shallots.
Crushed tomatoes: Tomato puree, blended canned diced tomatoes, or tomato sauce.
Heavy cream: Half-and-half, whole milk, or a dairy-free option like coconut cream, oat milk, or cashew cream.
Baby spinach: Kale (remove ribs and chop small), Swiss chard, or arugula. Frozen spinach works too — just squeeze out the liquid first.
Red pepper flakes: Cayenne pepper or hot sauce. If you don’t like spice, skip it.
Parmesan cheese: Pecorino Romano, Grana Padano, Asiago, or nutritional yeast for a dairy-free swap. Pre-shredded Parmesan works, though grated melts better.
|
|
|
