15-minute Pesto and Pea Gnocchi - Recipe by Becky Excell

Ingredients

Vegetable oil in a spray bottle, for greasing
500 g fresh gluten-free gnocchi
3 Tbs green pesto
50 g Parmesan, finely grated
150 g sun-dried tomatoes, roughly chopped, plus 2 Tbs oil from the jar
1/4 tsp each of salt and ground black pepper
100 g frozen peas
4 Tbs pine nuts

Method

Heat or preheat the air fryer to 200 C.

Lightly grease the base of the air fryer basket or crisping tray by spraying it with a little oil. Add the gnocchi in an even layer, generously spray with oil and air fry for 8 minutes until the gnocchi is a little golden, turning them halfway through.

Meanwhile, combine the pesto, Parmesan, sun-dried tomatoes, sun-dried tomato oil, salt and pepper in a small dish.

Add the pesto mixture and frozen peas to the gnocchi in the air fryer and turn everything over a few times until the gnocchi are well coated. Air fry for 4 minutes, turn everything over once more, then scatter the pine nuts on top and air fry for a final 3 minutes or until the pine nuts are lightly golden brown.

Optionally serve scattered with fresh basil and rocket (arugula) and with gluten-free garlic bread on the side.

Tip:

You can find a recipe for homemade gnocchi in my first book, How to Make Anything Gluten Free. The supermarket gluten-free gnocchi I use is fresh and stored in the chillers along with all the other gluten-containing pasta. You can often find ambient gluten-free gnocchi in the free-from aisle too – the ambient version isn’t ‘fresh’ so you’ll need to prepare it according to the packet instructions before using it in this recipe.

Credits: This is an edited extract from Gluten Free Air Fryer by Becky Excell published by Quadrille. Photography: Hannah Hughes. RRP $445.

Photo Credits: This is an edited extract from Gluten Free Air Fryer by Becky Excell published by Quadrille. Photography: Hannah Hughes. RRP $445.