Recipe
Air-Fried Gnocchi with Pesto-Mayonnaise Dip
Crisp air-fried gnocchi with a quick pesto-mayonnaise dip for dunking.
Ingredients
Method
10 mins prep14 mins cook24 mins total
Heat the air fryer to 190°C. Pat the gnocchi dry with kitchen paper if it feels damp.
Toss the gnocchi with olive oil, Parmesan, garlic granules, smoked paprika and a good grind of black pepper.
Tip the gnocchi into the air-fryer basket in a single layer, working in batches if needed so the pieces can crisp rather than steam.
Air-fry for 12–14 minutes, shaking the basket halfway through, until the gnocchi is golden, puffed and crisp at the edges.
Meanwhile, stir the mayonnaise, pesto and lemon juice together in a small bowl. Taste and add more lemon or pepper if needed.
Pile the hot gnocchi onto a plate, scatter with basil if using, and serve immediately with the pesto-mayonnaise dip.
About this recipe
Air-fried gnocchi turns golden and chewy-crisp without needing a pan of oil, making it a brilliant snack, starter or side for pasta-night appetites.
The pesto mayonnaise takes seconds to stir together and gives each bite a creamy basil lift. Serve straight from the air fryer while the gnocchi is at its crispest.
