Crispy Air Fryer Gnocchi with Brown Butter, Sage and Toasted Pine Nuts

Serves: 4

INGREDIENTS

1 x 500g Gnocchi (shelf stable)

2 tbsp olive oil

1 tsp paprika

½ tsp salt

Canola Oil Cooking Spray

For the sauce:

60g FreshLife Pine Nuts

50g butter

10-15 fresh sage leaves

To serve:

Freshly grated parmesan cheese

METHOD

  • Preheat the air fryer to 200 C. Spray the basket lightly with cooking oil.

  • Combine the gnocchi with the oil, paprika, and salt in a bowl and mix to coat the gnocchi. Tip the gnocchi into the air fryer basket and spread out as much as possible. Try to avoid overlapping the gnocchi.

  • Cook for 10 minutes, then turn the gnocchi over and cook for another 5-7 minutes or until golden and crispy. Divide the gnocchi over 4 bowls.

  • To make the sauce: while the gnocchi is cooking, heat a small pan and dry toast the pine nuts until golden and toasty. Don't let them burn! Remove from the pan and set aside.

  • Return the pan to the heat and add the butter. As it heats it will start to foam up - keep cooking, swirling the pan every so often, until the butter is a nutty brown colour. Add the sage leaves and cook for a few more seconds.

  • Pour the browned butter over the cooked gnocchi, scatter the toasted pine nuts over each serving and grate some parmesan over the top.

 
Main Meals, FakeawaysSarah BlazeyPinenuts