A warm twist on classic Caprese, this salad pairs air-fried gnocchi with cherry tomatoes, mozzarella pearls and basil, no boiling required. Season the gnocchi straight from the package with salt, paprika, Italian herbs and olive oil, then air-fry at 200°C (400°F) for 10 minutes. That thin coat of oil is what lets them crisp rather than dry out, and a single layer in the basket keeps them from steaming and fusing. They’re ready when the outsides turn golden and the centers stay soft and pillowy. Toss everything together while the gnocchi are still hot, drizzle with olive oil, and serve warm. Diced mozzarella works if you can’t find pearls.
Instructions
- 1
Put the gnocchi in a bowl. Add salt, paprika, Italian herbs, and a drizzle of olive oil, then toss until evenly coated.
- 2
Spread the gnocchi in a single layer in the air fryer basket. Cook at 200°C (400°F) for 10 minutes, until golden outside and soft inside.
10:00 - 3
While the gnocchi cooks, halve the cherry tomatoes and prepare the mozzarella and basil.
- 4
Tip the hot crispy gnocchi into a bowl with the tomatoes, mozzarella, and basil. Drizzle with olive oil and toss gently. Serve warm.
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Frequently Asked Questions
Do I boil the gnocchi first?
No — toss it straight from the package with oil and seasoning and air-fry. It crisps outside and turns pillowy inside without any boiling.
How do I stop them sticking together?
Coat with a little oil and spread in a single layer in the basket. Shake partway through so they crisp on all sides instead of fusing.
Can I add protein?
Yes — crispy pancetta, grilled chicken or white beans turn it into a meal. Add them at the end so the gnocchi stays crisp.