Air fryer 15-minute pesto and pea gnocchi

Instructions

1. Heat or preheat the air fryer to 200°C/400°F.
2. 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.
3. Meanwhile, combine the pesto, parmesan, sun-dried tomatoes, sun-dried tomato oil, salt and pepper in a small dish.
4. 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.
5. Optionally, serve scattered with fresh basil and rocket (arugula).

• 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 refrigerated section along with all the other gluten-containing pasta. You can often find ambient (non-chilled) 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.
• To make this dairy-free, use dairy-free pesto and a smoked dairy-free cheese instead of parmesan.
• Once cooked and cooled, freeze for up to 3 months. Air fry from frozen at 180°C (350°F) for 6–7 minutes until piping hot.
• This recipe was created using a 9.5 litre (10 quart) air fryer with two 4.75 litre (5 quart) drawers that measure 15 x 20 cm (8 x 6 inches). Cooking times may vary depending on the model you use.