Air fryers are all the rage. In BECKY EXCELL’s Gluten Free Air Fryer you will find quick and versatile gluten-free recipes will reunite you with all the foods you miss eating.
Here’s a yummy recipe to try.
15-MINUTE PESTO AND PEA GNOCCHI
Serves 2 / Takes 15 minutes
If ever there was a meal that everyone would think you slaved over for hours to prepare, it’s this! In reality, I came up with this dish when I had very little in my fridge apart from gnocchi and cheese, so I raided my cupboards (and the freezer) for the rest … and this was the triumphant result.
Coated in creamy, cheesy pesto with sun-dried tomatoes, peas and crunchy toasted pine nuts, it’s hard to believe you can make this gnocchi in 15 minutes using just six ingredients and a little oil, salt and pepper.
- Vegetable oil in a spray bottle, for greasing
- 500g (1lb 2oz) fresh gluten-free gnocchi
- 3 tbsp green pesto
- 50g (1¾oz) Parmesan, finely grated
- 150g (5½oz) sun-dried tomatoes, roughly chopped, plus 2 tbsp oil from the jar
- ¼ tsp each of salt and ground black pepper
- 100g (3½oz) frozen peas
- 4 tbsp pine nuts
Heat or preheat the air fryer to 200°C/400°F.
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.
ABOUT THE AUTHOR
Becky Excell is a Sunday Times bestselling author and gluten-free cook. Having been dubbed ‘the Queen of gluten-free’ by Nigella Lawson, she creates recipes that show you how to unlock all the foods you miss.
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