Air Fryer Crispy Pasta Gnocchi

# 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

# Directions:

01 - Boil the pasta shells in salted water according to package directions until just al dente. Drain and rinse under cold water to halt cooking. Pat dry thoroughly with paper towels.

02 - In a large bowl, toss the cooled pasta shells with olive oil, garlic powder, smoked paprika, Italian herbs, salt, and pepper until evenly coated.

03 - Preheat the air fryer to 400°F (200°C) for 3 minutes.

04 - Place the pasta shells in a single, even layer in the air fryer basket. Air fry in batches if needed 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 shells to a serving bowl. While hot, sprinkle with grated Parmesan and chopped parsley if desired. Serve immediately with marinara sauce.

# Expert Advice:

01 -

The crispy shell exterior with a tender pasta center hits a satisfying textural contrast that regular pasta never gives you.
It's genuinely hard to stop eating these, and they're gone faster than you'd expect at any gathering.
You probably have all the seasonings already, and it uses up leftover pasta nobody wanted to eat cold.

02 -

If you don't dry the cooked pasta thoroughly, the shells will steam instead of crisp—I learned this the hard way with a batch that came out soggy and sad.
Temperature matters more than time; if your air fryer runs hot, start checking at twelve minutes, because overdone shells taste bitter and hollow.

03 -