Air Fryer Caputo Flour Gnocchi and Sage Butter Salad

Name: Air Fryer Caputo Flour Gnocchi and Sage Butter Salad
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cups (180 g) Caputo tipo 00 flour; 3 medium (450 g) russet potatoes (about 1 pound), peeled and halved; 1 large egg yolk, at room temperature; ½ teaspoon (3 g) fine sea salt; ⅛ teaspoon (½ g) freshly grated nutmeg; 1 pound (450 g) butternut squash, peeled and seeded, cut into ¾-inch cubes; 2 tablespoons (30 ml) extra-virgin olive oil; fine sea salt, to taste; freshly ground black pepper, to taste; 4 tablespoons (57 g) unsalted butter, cold; 12 leaves (12) fresh sage leaves, roughly torn; 2 cloves (2) garlic cloves, thinly sliced; ⅛ teaspoon (½ g) red pepper flakes; 1½ ounces (42 g) Parmigiano-Reggiano cheese, freshly grated; ½ teaspoon (2 g) fresh lemon zest (optional)

From the MyKitchenBank Kitchen

Pillowy homemade gnocchi made with Caputo flour air-fried until golden and crispy, tossed with nutty brown butter infused with sage, roasted butternut squash, crispy sage leaves, and sharp Parmigiano-Reggiano. A warm Italian pasta salad that's elegant enough for company but simple enough for weeknight dinner.

Prep: 45 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 50 min
Makes: 4 servings (about 1.5 cups per plate)

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Ingredients

4 servings

For the gnocchi
1½ cups (180 g) Caputo tipo 00 flour
3 medium (450 g) russet potatoes (about 1 pound), peeled and halved
1 large egg yolk, at room temperature
½ teaspoon (3 g) fine sea salt
⅛ teaspoon (0.5 g) freshly grated nutmeg
For the salad
1 pound (450 g) butternut squash, peeled and seeded, cut into ¾-inch cubes
2 tablespoons (30 ml) extra-virgin olive oil
fine sea salt, to taste
freshly ground black pepper, to taste
For the sage butter
4 tablespoons (57 g) unsalted butter, cold
12 leaves (12) fresh sage leaves, roughly torn
2 cloves (2) garlic cloves, thinly sliced
⅛ teaspoon (0.5 g) red pepper flakes
For serving
1½ ounces (42 g) Parmigiano-Reggiano cheese, freshly grated
½ teaspoon (2 g) fresh lemon zest (optional)

Equipment (6)

Stand mixer or mixing bowl and wooden spoon
Bench scraper or knife
Parchment paper
Air fryer basket (or two baskets if cooking in batches)
Large bowl for tossing
Small saucepan for brown butter

Steps

Before you start

Preheat your air fryer to 380°F (193°C) 10 minutes before cooking the gnocchi
Cut squash into ¾-inch cubes and toss with olive oil, salt, and pepper
Have all ingredients mise en place; gnocchi dough should rest 15–20 minutes after shaping before air frying

1
Boil and rice potatoes
- Bring a large pot of salted water to a boil.
- Add the halved russet potatoes and simmer until very tender when pierced with a knife, about 15–18 minutes.
- Drain well in a colander, then press through a potato ricer onto a clean kitchen towel to remove excess moisture.
- You should have about 1.5 cups (300 g) of riced potato.
- Spread on a baking sheet to cool for 5 minutes.
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Ready when: Potatoes are easily pierced with a fork; riced potato is fluffy and no longer steaming
Tip: Don't skip the towel—excess moisture makes gnocchi tough and heavy.
2
Mix gnocchi dough
- On a clean work surface, mound the cooled riced potato into a well.
- Sprinkle the Caputo flour, egg yolk, salt, and nutmeg over the top.
- Using a bench scraper or fork, gently incorporate the dry ingredients into the potato, cutting and turning until a soft, slightly sticky dough forms.
- Knead by hand for 1–2 minutes until the dough just comes together.
- Do not overwork—the dough should feel tender, not elastic.
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Ready when: Dough forms a soft, cohesive mass with no visible dry flour
Tip: Overworking the dough develops gluten and makes gnocchi dense. Stop as soon as it comes together.
3
Shape gnocchi pieces
- Divide the dough into 4 equal portions.
- On an unfloured surface, gently roll one portion into a ½-inch-thick rope about 12 inches long, using light pressure from your palms.
- Using a bench scraper or knife, cut the rope into ¾-inch pieces.
- Set the pieces on a parchment-lined baking sheet without crowding.
- Repeat with the remaining 3 portions.
- You should have about 48–56 gnocchi pieces.
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Ready when: All pieces are cut and arranged on the baking sheet
Tip: Rest the shaped gnocchi in the refrigerator for 15–20 minutes before air frying; this helps them hold their shape.
4
Prepare and air fry squashOven 380°F / 195°C
- Toss the butternut squash cubes in a bowl with 2 tablespoons (30 ml) olive oil, a pinch of salt, and black pepper.
- Spread in the air fryer basket in a single layer.
- Air fry at 380°F (193°C) for 18–20 minutes, shaking the basket halfway through, until the squash is golden and tender when pierced with a fork.
- Transfer to a plate and keep warm.
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Ready when: Squash pieces are golden brown and easily pierced with a fork
Tip: Shake the basket halfway through to ensure even browning on all sides.
5
Chill and rest gnocchi
- Place the baking sheet with shaped gnocchi in the refrigerator for 15–20 minutes.
- This resting period helps the gnocchi firm up and prevents them from breaking apart during air frying.
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Ready when: Gnocchi are chilled and feel slightly firm to the touch
Tip: While gnocchi rest, you can prepare the brown butter sauce.
6
Air fry gnocchi in batchesOven 380°F / 195°C
- Lightly spray the air fryer basket with olive oil or cooking spray.
- Working in batches to avoid crowding, arrange the chilled gnocchi in a single layer in the basket.
- Air fry at 380°F (193°C) for 12–14 minutes, shaking the basket gently halfway through, until the gnocchi are puffed, golden, and crispy on the outside.
- Transfer each batch to a large bowl and keep warm.
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Ready when: Gnocchi are puffed, golden brown, and feel crispy on the exterior
Tip: Don't overcrowd the basket—this prevents even browning and crispiness. Two batches are typical for a standard air fryer.
7
Make sage brown butter
- In a small saucepan, melt the butter over medium heat.
- Add the sliced garlic and cook for 1–2 minutes until fragrant and light golden (be careful not to burn).
- Add the torn sage leaves and red pepper flakes, and continue cooking, swirling the pan occasionally, until the butter turns a deep golden-brown and smells nutty, about 3–4 minutes.
- Remove from heat immediately and let cool slightly for 1–2 minutes.
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Ready when: Butter is deep golden-brown and smells distinctly nutty; sage is crispy; garlic is light golden
Tip: Watch carefully—butter can go from golden to burnt in seconds. Remove from heat as soon as it reaches a hazelnut brown color.
8
Toss and plate
- Pour the warm sage brown butter (including all the garlic and sage leaves) over the air-fried gnocchi.
- Add the roasted butternut squash and a pinch of salt and pepper.
- Gently toss until everything is evenly coated, about 1–2 minutes.
- Divide among four shallow bowls or plates.
- Top each serving with freshly grated Parmigiano-Reggiano and lemon zest if using.
- Serve immediately while warm and crispy.
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Ready when: All components are evenly coated and glistening with butter
Tip: Toss gently to keep the crispy gnocchi intact; the residual warmth of the gnocchi will continue to cook the sage butter slightly.

Good to know

Tips

The success of this dish depends on removing moisture from the potatoes after cooking—a potato ricer and kitchen towel are essential for tender gnocchi.
Air frying gnocchi instead of boiling creates a crispy exterior while keeping the inside light and pillowy, which is perfect for a warm pasta salad.
Caputo flour is available online and at Italian specialty stores; its low protein content creates delicate gnocchi, but all-purpose flour is a reliable substitute.
Serve immediately after tossing while the gnocchi are still crispy and warm; the warmth also helps the brown butter coat everything evenly.

Make ahead

Gnocchi dough can be made up to 4 hours ahead and kept covered on the counter, or shaped gnocchi can be frozen on a baking sheet for up to 2 months and air-fried directly from frozen (add 3–4 minutes to cooking time). The butternut squash can be roasted up to 2 hours ahead and gently reheated in a 300°F (149°C) oven for 5 minutes.

Storage & reheating

Best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with an extra knob of butter to restore crispiness, or in a 300°F (149°C) oven for 8–10 minutes. The dish does not freeze well once assembled due to the loss of the gnocchi's crispy exterior.

Substitutions

Caputo tipo 00 flour → all-purpose flour (or a blend of 1 cup all-purpose flour + ½ cup cake flour). Caputo flour produces the silkiest, most tender gnocchi, but all-purpose flour works well and produces similar results, though the dough may need slightly less flour due to differences in protein content.
fresh sage leaves → fresh rosemary leaves or a mix of sage and thyme. Sage is classic, but rosemary or thyme offer a different but equally delicious herbaceous flavor; use the same quantity.
butternut squash, peeled and seeded → roasted pumpkin, delicata squash, or caramelized onions. Any roasted autumn vegetable works; adjust seasoning as needed. Roast or caramelize until tender and slightly caramelized.
Parmigiano-Reggiano cheese → Pecorino Romano or Grana Padano. Both offer sharp, salty umami; use the same weight, though Pecorino will taste slightly more pungent.