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Air-fryer salads · 24 minutes

Crispy Gnocchi Panzanella

Shelf-stable gnocchi go straight from the package into the air fryer and come out crisp outside and pillowy inside, taking the place of stale bread in a summer tomato salad.

Prep
10 min
Cook
14 min
Total
24 min
Serves
3
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VeganDairy-freeEgg-freeAir fryer

Panzanella depends on bread that soaks up tomato juice without collapsing, and that usually means planning a day ahead. Shelf-stable gnocchi skip the wait. No boiling: toss them with oil, air-fry them, and they come out like little golden croutons with a soft, potato-y middle that drinks up the dressing.

The rest is a classic. Salt the tomatoes first so they give up their juice, then whisk that juice into the vinaigrette. Make this when tomatoes are good and cheap, from late July through September; a winter tomato won’t make enough juice to dress anything.

The recipe

Crispy Gnocchi Panzanella

Prep 10 min · Cook 14 min · Total 24 min · Serves 3

Ingredients

Tap to tick off as you go.

For the gnocchi

For the salad

For the dressing

Method

  1. Step 1: Salt the tomatoes

    Toss the tomatoes with the ½ tsp salt in a colander set over a bowl. Leave them to drain while you cook; you want about 3 tbsp of juice in the bowl.

  2. Step 2: Crisp the gnocchi

    Break apart any gnocchi stuck together and toss with the oil, garlic powder and salt. Air-fry at 400°F for 12–14 minutes, shaking every 4 minutes, until puffed, golden and crisp on the outside.

  3. Step 3: Soak the onion

    Meanwhile, put the sliced onion in the red wine vinegar for a few minutes to soften its bite.

  4. Step 4: Make the dressing

    Lift the onion out of the vinegar and set it aside. Whisk the tomato juice, olive oil, garlic, Dijon and plenty of pepper into the vinegar.

  5. Step 5: Toss and rest

    Combine the tomatoes, cucumber, onion and hot gnocchi in a large bowl, pour over the dressing and toss. Let it sit 3–5 minutes so the gnocchi absorb some juice, then fold in the basil and serve.

Good to know

  • Don’t boil the gnocchi first. Shelf-stable gnocchi crisp best straight from the package; boiled ones turn gummy in the air fryer.
  • Shake the basket often in the first few minutes. Gnocchi stick to each other and to the basket until a crust forms.
  • The gnocchi stay crisp for about 15 minutes once dressed. If you’re serving later, keep them separate and toss at the table.

Swaps

Shelf-stable gnocchi
Cauliflower gnocchi from the freezer, cooked from frozen at 400°F for 15–17 minutes (check the label for gluten-free)
Cucumber
Sliced fennel or roasted red peppers from a jar
Nothing (to make it a meal)
Torn fresh mozzarella or burrata, or a drained can of cannellini beans for a vegan version

Questions people ask

Can you air-fry gnocchi without boiling?

Yes. Shelf-stable potato gnocchi go straight from the package into the air fryer, tossed in a little oil, and take 12–14 minutes at 400°F.

Is gnocchi vegan?

Most shelf-stable gnocchi are made from potato, wheat flour and starch, so they’re vegan. Some fresh and refrigerated brands contain egg or cheese, so check the ingredients.

What is panzanella made of?

Panzanella is a Tuscan salad of ripe tomatoes, bread, onion, basil, olive oil and vinegar. The bread soaks up the tomato juices, which is the whole idea.

Get the tomatoes, cucumber and basil from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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