Air Fryer Pasta Gnocchi (Printer View)

Crispy, herb-seasoned pasta shells transformed into crunchy bites using an air fryer for snack or appetizer.

# Components:

→ 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

# Method:

01 - Boil pasta shells in a large pot of salted water until al dente according to package directions. Drain, rinse under cold water to halt cooking, and pat dry thoroughly with paper towels.
02 - In a large bowl, toss the cooled pasta shells with olive oil, garlic powder, smoked paprika, dried Italian herbs, salt, and black pepper until evenly coated.
03 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
04 - Place pasta shells in a single, even layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
05 - Cook for 12 to 15 minutes, shaking the basket halfway through, until the shells are crisp and golden brown.
06 - Transfer crispy pasta shells to a serving bowl. While hot, sprinkle with grated Parmesan and chopped parsley if desired. Serve immediately with marinara sauce for dipping.

# Expert Advice:

01 -
  • It transforms plain leftovers into something so crispy and crave-worthy you'll find yourself making pasta just to air fry it.
  • Takes less time than it takes to preheat your oven, yet tastes like you've been fussing in the kitchen.
  • Works as a snack, appetizer, salad topper, or party finger food without any real effort.
02 -
  • Drying the pasta after boiling is non-negotiable; any moisture left behind will steam instead of crisp, and you'll end up with chewy shells instead of crunchy ones.
  • Shaking the basket halfway through matters more than you think, because the shells on top and bottom cook at different speeds without that intervention.
  • These are best eaten immediately while still warm and crispy; they soften after sitting, though leftover ones still make a great salad topper the next day.
03 -
  • Pat the pasta completely dry after boiling; moisture is the enemy of crispiness, and this step makes all the difference between chewy and crunchy.
  • Don't crowd the air fryer basket; the shells need air circulation on all sides to crisp evenly, so work in batches if you have to.
  • Toss everything in the oil and seasonings while the pasta is still slightly warm, so the flavors stick better and distribute more evenly.
Return