Air Fryer Pasta Gnocchi

I discovered this recipe by accident on a lazy Sunday afternoon when I had leftover cooked pasta shells and a newfound obsession with my air fryer. Instead of reheating them the usual way, I tossed them with oil and spices and threw them in, half expecting a disappointing experiment. What came out was pure magic—crispy, golden bites that tasted nothing like the soft pasta I started with, each shell shattering between my teeth. My partner walked into the kitchen asking what smelled so incredible, and within minutes we were both standing at the counter, unable to stop eating them straight from the basket.

The first time I served these at a dinner party, I almost hid them in the kitchen because I wasn't sure if they'd be taken seriously as a real appetizer. But watching someone's face light up as they grabbed a handful, then immediately reach for more, told me everything I needed to know. Since then, they've become my go-to when I want something that tastes homemade and thoughtful without actually requiring much effort or skill.

Ingredients

• Medium pasta shells (conchiglie), 250 g: The shell shape is essential—it traps air inside and becomes impossibly crispy while staying tender at the core, creating the best texture contrast.
• Olive oil, 2 tbsp: This is your secret weapon for crispiness; don't skimp or substitute with spray, as the coating needs to be generous and even.
• Garlic powder, 1/2 tsp: Fresh garlic will burn in the air fryer, so powder is actually the better choice here despite what cooking purists might say.
• Smoked paprika, 1/2 tsp: It adds color and a subtle warmth that makes people ask what the special ingredient is.
• Dried Italian herbs, 1/2 tsp: A blend of oregano, basil, or thyme works beautifully; mix and match based on what's in your cabinet.
• Sea salt and black pepper to taste: Season generously at this stage because you're coating pasta, not seasoning a sauce—the flavors need to be bold enough to shine on their own.
• Grated Parmesan cheese, 30 g (optional): Add it while the shells are still steaming hot so it melts slightly into all those crevices.
• Fresh parsley and marinara sauce: These are your finishing touches that make it feel restaurant-quality without the fuss.

Instructions

Cook the pasta until just al dente:

Follow the package instructions but aim for the shorter end of the cooking time so the shells still have a tiny bit of resistance in the center. This matters because they'll continue cooking and crisping in the air fryer, and you don't want mushy results.

Drain, rinse, and dry thoroughly:

After cold water stops the cooking, pat each shell dry with paper towels as if you're handling something precious. Any excess moisture will create steam instead of crispiness, and you're after that satisfying crunch.

Coat everything evenly:

Toss the cooled shells with oil and seasonings in a large bowl, making sure each piece gets kissed with the mixture. Use your hands if you need to—there's no polite way to coat pasta, and thoroughness matters here.

Preheat your air fryer:

Set it to 200°C (400°F) and let it warm for the full 3 minutes so the shells start crisping the moment they hit the heat.

Arrange in a single layer:

Spread the shells out so they're not touching or stacked; overcrowding is the enemy of crispiness. If your basket is small, work in batches without frustration—the second batch will be just as good.

Air fry and shake halfway:

At the 7-minute mark, shake the basket gently so everything cooks evenly and none of them hide in corners and get left behind. They'll smell incredible and start turning golden after about 10 minutes, so listen for your cue.

Serve while hot and crispy:

Transfer to a bowl immediately, sprinkle with Parmesan if using, and serve with marinara for dipping. The shells will soften slightly as they cool, so eating them right away is part of the whole experience.

Save It

There's something magical about transforming something as ordinary as leftover pasta into finger food that everyone gravitates toward at parties. It reminds me that the best cooking isn't about fancy ingredients or complicated techniques—sometimes it's just about seeing potential where others see scraps.

Why Air Frying Changes Everything

Before I started experimenting with my air fryer, I thought crispy pasta was only possible by deep frying, which felt wasteful and messy for such a simple dish. The air fryer accomplishes something incredible without any oil splatter or lingering kitchen smell—just dry, circulating heat that evaporates moisture and creates that golden exterior everyone loves. It's one of those kitchen tools that doesn't get enough credit for how it quietly transforms the everyday.

Customizing Your Shells

The beauty of this recipe is that it welcomes improvisation without apologizing for it. I've made batches with everything from rosemary and lemon zest to cajun spices and even a parmesan-truffle combination that honestly shouldn't have worked but somehow did. You can swap pasta shapes if conchiglie isn't what you have on hand—rigatoni, penne, and even small orecchiette all crisp up beautifully, though timing might shift by a minute or two depending on the shape's size.

Serving Ideas and Storage

These work equally well as a standalone snack eaten straight from the basket, an appetizer passed around at parties, or even crumbled on top of salads for unexpected crunch and flavor. They also make a brilliant salad topper if you're looking for something more substantial than croutons but with similar textural impact. Storage is straightforward—keep leftovers in an airtight container and re-crisp in the air fryer when you're ready to eat them again.

• Pack them in a container for snacking at your desk or on a road trip since they travel well and taste great at room temperature.
• Double the recipe if you're entertaining because people eat these faster than you'd expect, and having extras means no one feels like they're rationing.
• Try mixing in different grated cheeses like pecorino, asiago, or even nutritional yeast for dairy-free friends—the variation keeps things exciting.

Save It

This recipe taught me that sometimes the best dishes come from curiosity and willingness to experiment with what you already have. It's become my answer to that question of what to cook when you want something tasty, impressive, and achievable all at once.

Common Questions About Recipes

→ How do I achieve the best crispiness for pasta shells?

Ensure pasta is cooked al dente and dried thoroughly before tossing with oil and seasonings. Air fry in a single layer and shake halfway for even crisping.

→ Can I use other pasta shapes?

Yes, shapes like rigatoni or penne work well and provide different textures when crisped in the air fryer.

→ What seasonings enhance the dish?

Garlic powder, smoked paprika, dried Italian herbs, salt, and pepper create a balanced, savory flavor profile.

→ Is it okay to add cheese on top?

Sprinkling grated Parmesan after air frying adds a salty, creamy contrast that complements the crispy shells.

→ How should I serve these pasta shells?

Serve immediately with marinara sauce for dipping or as a crunchy topping on salads or main dishes.

→ Can this be made gluten-free or dairy-free?

Use gluten-free pasta and omit or replace Parmesan with nutritional yeast for dietary preferences.