Crispy Gnocchi with Ricotta Ranch

Ingredients

• 1/2 cup whole milk ricotta
• 1/3 cup sour cream
• 1/4 teaspoon grated lemon zest plus 1/2 teaspoon fresh juice, plus more zest for garnish
• 1 1/2 tablespoons ranch seasoning, divided (from 1 [1-ounce] package)
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon chopped fresh dill, plus more for garnish
• 1/2 teaspoon chopped fresh chives, plus more for garnish
• 1 (16-ounce) package shelf-stable gnocchi (3 cups)
• 3/4 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika

Steps

1. Process ricotta, sour cream, lemon zest and juice, 1 tablespoon of the ranch seasoning, 1 teaspoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the garlic powder in a food processor until smooth and well combined, 1 to 2 minutes, stopping to scrape down sides as needed. Transfer ricotta mixture to a small bowl; stir in dill and chives. Cover and refrigerate until flavors meld, 20 to 30 minutes.
2. Preheat a 6-quart air fryer to 400°F for 5 minutes. Toss together gnocchi, Italian seasoning, paprika, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons ranch seasoning, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon garlic powder in a medium bowl until well combined. Add gnocchi mixture to basket in an even layer; cook until golden and crisp, about 15 minutes, shaking basket every 5 minutes. Transfer gnocchi to a bowl and let stand 5 minutes. Serve with ricotta sauce; garnish with more dill, chives, and lemon zest, if desired.