Crispy Pesto Gnocchi Skillet Delight

Ingredients

• 250g gnocchi
• 200g cherry tomatoes
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 150g baby potatoes, halved
• 3 tablespoons olive oil
• 3 tablespoons pesto
• Salt and pepper to taste
• Fresh basil for garnish

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Place them in the air fryer basket and cook for 10 minutes, shaking halfway through.

3. 3

   After 10 minutes, add the gnocchi to the basket with the baby potatoes and continue to cook for an additional 8 minutes.

4. 4

   After 8 minutes, add the cherry tomatoes, zucchini, and red bell pepper to the basket. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Shake gently and cook for another 6 minutes.

5. 5

   Once done, open the basket and check for crispness. If desired, add an extra 2 minutes for a crispier texture.

6. 6

   Remove everything from the basket and place it in a large serving bowl. Drizzle with the remaining pesto and toss gently to combine.

7. 7

   Let it rest for 2 minutes, garnish with fresh basil, and serve immediately.

Swaps & variations

• Use sweet potatoes instead of baby potatoes
• Replace gnocchi with pasta of choice
• Add chickpeas for extra protein

Storing & freezing

Store in an airtight container in the fridge for up to 3 days; reheat in the air fryer for about 5 minutes at 180°C (350°F).