Introduction
Gnocchi, those little dumplings of joy made from potatoes, flour, and eggs, are a delight on any plate. Traditionally Italian, gnocchi have found a place in the hearts of food lovers around the world. Today, we’re elevating their natural charm by adding fresh herbs and achieving that sought-after crispy texture using an air fryer, making them an ideal dish for any occasion.
Ingredients
- 500g potatoes, preferably floury ones such as Maris Piper
- 100g plain flour, plus extra for dusting
- 1 egg yolk
- Salt, to taste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Olive oil spray
- Grated Parmesan, for serving
Steps to Create Herby Gnocchi
- Prepare the Potatoes: Boil the potatoes with their skins on until they are fork-tender. This typically takes about 20 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling. It’s essential to start with whole, unpeeled potatoes to reduce moisture content.
- Mash the Potatoes: Use a potato ricer or masher to mash the potatoes into a smooth consistency. Avoid leaving any lumps as this could affect the texture of your gnocchi.
- Create the Dough: Dust a clean work surface with flour, add the flour, mashed potatoes, egg yolk, salt, rosemary, and thyme. Gently bring the mixture together with your hands until you form a soft dough. Be careful not to overwork it, ensuring the gnocchi remain light and fluffy.
- Roll the Gnocchi: Divide the dough into quarters. Roll each piece into a long sausage shape about 2 cm in diameter. Use a knife to cut into 2 cm pieces. Optionally, use a fork to create ridges on each piece for a traditional look.
- Preheat the Air Fryer: Set your air fryer to 190°C (375°F) and allow it to preheat for about 5 minutes.
- Cook the Gnocchi: Arrange the gnocchi in the fryer basket in a single layer. Spray lightly with olive oil to encourage crispness. Fry for 8-10 minutes, shaking the basket halfway through for an even cook.
Serving Suggestions
Once golden and crispy, your herby gnocchi are ready to serve. Plate them up with a generous sprinkle of grated Parmesan and a touch of cracked black pepper. They pair wonderfully with a simple tomato sauce or even as a side dish to grilled meats or fish.
Tips for Success
- Potato Choice: A floury potato like Maris Piper will give you the best texture. Waxy potatoes can result in dense, less fluffy gnocchi.
- Moisture Control: Ensure the potatoes are as dry as possible. Excess moisture can negatively affect the dough consistency, so avoid boiling cut pieces.
- Herb Variation: Feel free to experiment with other herbs. Basil, parsley, or sage can offer delightful variations of this recipe.
- Batching: If cooking for a larger group, you may need to cook gnocchi in batches to avoid overcrowding the air fryer.
Conclusion
Crispy on the outside and delightfully tender on the inside, these herby gnocchi present a different take on a classic dish. The air fryer manages to transform usually soft textured gnocchi into a beautifully crisp treat, making it a perfect addition to your arsenal of quick and delicious recipes. Give it a try and enjoy the crunchy texture with the aromatic kick of fresh herbs.
