Air Fryer Gnocchi with Pesto
A 15 minute air fryer dinner that you'll love! The crispy finish of pan fried or roasted gnocchi is achieved so quickly and easily in the air fryer, you may never make it any other way. Topped with cherry tomatoes and a drizzle of pesto, it's a perfect weeknight meal that feels like a treat.
Ingredients
- 18 oz (500 g) gnocchi, the dry, shelf stable kind
- ½ cup (125 g) pesto
- 1.5 cups (250 g) baby tomatoes, halved or quartered
- olive oil, for cooking
Instructions
- Preheat the air fryer to 200C / 400F.
- Toss your gnocchi with just enough olive oil to give it a light coating. Add salt and pepper.
- Once the air fryer is ready, pour the gnocchi in and cook for 10-12 minutes until crisp and golden to your taste. Give the basket a shake one or twice while it's cooking, to help it cook evenly.
- While the gnocchi is cooking, prepare your cherry tomatoes. Place in a large mixing bowl, and drizzle with couple of teaspoons of olive oil and salt and pepper, to taste.
- Once the gnocchi is ready, plate it all up. Add the gnocchi to a bowl, top with the tomatoes and drizzle the pesto on top.
Notes
Nutritional information - takes into account 3 tablespoons of olive oil. It's hard to say exactly how much olive oil will be retained by the gnocchi in the air fryer, so this is very approximate.
Serving size - this is based on 125g (4.5oz) of gnocchi per person which is the recommended portion size. Realistically, this won't feel like enough for a hearty meal for 4 adults if you aren't adding any side dishes. More like 2 adult + 2 child portions, or 2 adults + 1 leftover lunch size.
Calories: 427kcal, Carbohydrates: 49g, Protein: 7g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 2mg, Sodium: 721mg, Potassium: 136mg, Fiber: 4g, Sugar: 3g, Vitamin A: 931IU, Vitamin C: 14mg, Calcium: 82mg, Iron: 5mg