Makes 4
2 tipsAir fryer Gnocchi in Pancetta, Tomato and Parmesan Sauce
Method
Make the gnocchi
- 1Preheat the air fryer to 170°C for 3 minutes.
- 2Add pancetta lardons to the air fryer drawer and cook for 7 minutes until crispy.
- 3Stir in the crushed garlic and cook for 1 more minute.
- 4Pour 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.
- 5Increase the air fryer temperature to 190°C and cook for 20 minutes, stirring occasionally.
- 6Meanwhile, bring 3 litres of salted water to a boil in a large saucepan.
- 7Cook the gnocchi according to the packet instructions— once they float, they’re done. Drain well.
- 8Tip the gnocchi into the air fryer drawer over the cooked sauce and mix gently but thoroughly.
- 9Top with the remaining Parmesan and cook for a final 10 minutes.
- 10Serve 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
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Substitute the pancetta with chopped courgettes for a vegetarian version.
Substitute the pancetta with chopped courgettes for a vegetarian version.
