Instructions

1. 1

   Take the gnocchi out of the pack and pat them dry with kitchen paper. They must not go into the basket wet from water — damp gnocchi simply steam away and never build a crust.

2. 2

   Toss the dry gnocchi in a bowl with the olive oil, the salt, pepper to taste and the dried rosemary until they are all thinly coated all over.

3. 3

   Preheat the airfryer to 180 °C. It must not be hotter, because gnocchi are a potato product.

4. 4

   Spread the gnocchi in a single layer in the basket with space between them and do not stack them; cook larger quantities in two batches. Cook at 180 °C.

5. 5

   Pull out the basket, shake it firmly and finish cooking at 180 °C until the gnocchi are golden rather than dark and piping hot at 70 °C right through.

6. 6

   Tip the hot gnocchi straight into a bowl and toss them with the grated hard cheese. Loose cheese does not belong in the basket, as it falls through the grid and burns on the heating element.

7. 7

   Bring them to the table at once, as the gnocchi lose their crust if left standing.