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Air-Fried Gnocchi with Pesto-Mayonnaise Dip
Air Fryer
serves 4
Fresh gnocchi turn crisp outside and fluffy inside after a short blast in the air fryer. Toss them with a little oil, seasoning and vegetarian hard cheese, then serve hot with a bright basil pesto mayonnaise for dipping.
It is a low-effort starter, party nibble or relaxed lunch that feels much more special than the ingredient list suggests.
10 mins prep15 mins cook25 mins total
Heat the air fryer to 190°C. If the gnocchi are very floury, shake off any excess before cooking.
Tip the gnocchi into a bowl with the olive oil, garlic granules, salt and black pepper. Toss well so every piece is lightly coated, then add the vegetarian hard cheese if using.
Spread the gnocchi in a single layer in the air-fryer basket. Cook for 12–15 minutes, shaking halfway, until puffed, crisp at the edges and golden. Cook in batches if needed.
Meanwhile, stir the mayonnaise, basil pesto and lemon juice together in a small bowl. Taste and add a little more lemon or black pepper if you like.
Serve the gnocchi immediately with the pesto-mayonnaise dip and lemon wedges on the side.
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