Air Fryer Crispy Gnocchi and Tomato Sauce. This is a meal the entire household can agree on.
I love Gnocchi is my favorite pasta! Because gnocchi is heavier than other pasta noodles. Gnocchi should be a smaller part of something bigger. This recipe showcases tiny tomatoes with Gnocchi as the crowning jewel of the dish!
I love it when my son, Zac, suggests new things for me to try! I have never heard of air-fried Gnocchi before he brought it to my attention. I’m so glad he did! This is a perfect dish for this Summer and your kids will love it!
Crispy Gnocchi and Tomato Sauce
For the tomato sauce
- 2-4 cloves of garlic, minced
- 1/4 cup olive oil
- 2 pints cherry tomatoes
- 1 tsp. salt
- Freshly black pepper
- 1/4 cup fresh Parmesan cheese, shredded
- 2 Tbsps chives, minced
For the gnocchi
- 1 (1-lb.) package gnocchi
- 4 Tbsp. (1/2 stick) butter
- 2-3 Tbsp. can grated Parmesan
- 2 cloves garlic, minced
To make the sauce: Combine olive oil and garlic. Rinse the tomatoes well, then slice in half and throw them into the bowl with the cheese, chives, salt, and pepper. Toss to make sure everything is well coated, then cover and set aside on the counter for at least 20 minutes. (If you’d like the tomatoes to break down into a saucier consistency, let them hang out in the fridge for at least an hour, or for a day or so.)
To make the gnocchi: Fill a medium saucepan with water, add a heavy pinch of salt, and bring to a boil. In a microwave-safe bowl; add the butter and garlic and cook in the microwave for 1-2 minutes until the garlic is fragrant. Add the cheese, stir well with a fork until things are mostly blended, and set next to the pot on the stove.
When the water comes to a boil, begin preheating your air fryer to 400 degrees. Add the gnocchi to the pot of water; when they begin to float, scoop them up in batches with a handheld strainer, gently shake to drain off excess water, then plop them into the bowl of miso butter and use a silicone spatula to gently fold until they are well coated.
Put the gnocchi in the air fryer for 3 minutes, then give them a good shake to make sure they’re separated (the butter should keep them from sticking, but if they do, just pry them apart with a fork). Air fry for another 3 minutes, shake again and continue frying until they are crispy and golden brown on the outside. In my basket model, this took 10 minutes, but cooking times will vary depending on your make and model. Just keep an eye on things.
When you’re ready to serve, give the tomatoes a little taste, then add more salt and pepper as you see fit. Spoon the tomatoes into bowls, and top with fried gnocchi. Pour some of the juices that have settled at the bottom of the tomato bowl on top, add some grated cheese if you’re feeling it, and enjoy.
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