Name: Air fryer Gnocchi in Pancetta, Tomato and Parmesan Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g pancetta lardons; 1 large garlic clove, crushed; 2 400 g cans chopped tomatoes - 2 tbsp tomato purée; 10 basil leaves; 80 g finely grated Parmesan cheese; 800 g good-quality potato gnocchi (store-bought); Salt and freshly ground black pepper

Air fryer Gnocchi in Pancetta, Tomato and Parmesan Sauce

Makes 4

metric

2 tips

Method

Make the gnocchi

1
Preheat the air fryer to 170°C for 3 minutes.
2
Add pancetta lardons to the air fryer drawer and cook for 7 minutes until crispy.
3
Stir in the crushed garlic and cook for 1 more minute.
4
Pour in the chopped tomatoes, tomato purée, basil leaves, half the Parmesan, ½ tsp salt and ¼ tsp black pepper. Stir well with a wooden spoon.
5
Increase the air fryer temperature to 190°C and cook for 20 minutes, stirring occasionally.
6
Meanwhile, bring 3 litres of salted water to a boil in a large saucepan.
7
Cook the gnocchi according to the packet instructions— once they float, they’re done. Drain well.
8
Tip the gnocchi into the air fryer drawer over the cooked sauce and mix gently but thoroughly.
9
Top with the remaining Parmesan and cook for a final 10 minutes.
10
Serve immediately.

...And that's it, enjoy!

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Ingredients

For the gnocchi
- 150 g pancetta lardons
- 1 large garlic clove, crushed
- 2 400 g cans chopped tomatoes - 2 tbsp tomato purée
- 10 basil leaves
- 80 g finely grated Parmesan cheese
- 800 g good-quality potato gnocchi (store-bought)
- Salt and freshly ground black pepper