Air fried buffalo cauliflower gnocchi is crispy, has the perfect kick, and is made using only two ingredients, without all of the oil and fat from a traditional fryer. Perfect for football games, parties, or a quick dinner at home!
Okay believe me when I say this is a straight-up game changer. A MUST TRY recipe. And I don’t say that very often – if ever. This recipe requires two ingredients, is gluten free and vegan, is husband approved and you’d never believe it is actually healthy too. If eating cauliflower gnocchi for dinner is wrong I don’t want to be right. And I think you will agree once you try it too.
This was my OG air fried cauliflower gnocchi recipe but after I had this I was hooked, so I started experimenting quite a bit with it. So if you love it too and want to try some other fun gnocchi recipes be sure to check out my air fried everything bagel cauliflower gnocchi, my hot honey cauliflower gnocchi, and for a fun sweet spin you should definitely try my air fried cinna bun cauliflower gnocchi.
Ingredients You’ll Need for your Buffalo Cauliflower Gnocchi:
It almost feels silly putting this section in here for this recipe because there are only two, but here they are:
- Cauliflower Gnocchi – duh! I have only used the Trader Joe’s gnocchi but I am sure any other brand would be just fine!
- Buffalo Sauce– I use good old Franks Hot buffalo sauce for my recipe, but again, any brand that you like will work!
- Optional – a dip! I have served these with both ranch and blue cheese dressing to really feel them make like you are serving wings, but I also think they are good on their own.
How to Make Buffalo Cauliflower Gnocchi
Tips for the Perfect Air Fried Buffalo Cauliflower Gnocchi:
- Use an air fryer – might sound obvious because it says air fried in the title, but I like these best out of an air fryer for the best crisp. If you don’t have one you could make them in the oven though. Check out my air fryer here.
- Cooking times may vary – don’t just cook your gnocchi for exactly 12 minutes because that is what the recipe says, I’d check on it at about 8 minutes and shake the gnocchi around to help make sure they cook evenly, and if they look done then, take them out. If they don’t look crispy enough after 12 minutes, let them cook a little longer.
- Why microwave? I microwave my gnocchi first to make sure I can separate each piece so they don’t cook together as well as to get any freezer burn off of them. You could certainly try skipping this step, but I never have!
In addition to the listed ingredients, you will need:
- an air fryer
- optional: a bowl to toss the gnocchi and sauce in if you don’t want to do it right In the air fryer
Let me know what you think of this one in the comments section below!Print