Ingredients
Basil Pesto
- 3 cups, stems removed Fresh Basil Leaves
- 1 Garlic Clove
- 0.25 cup Pine Nuts
- 0.5 cup, freshly grated Parmesan Cheese
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 0.25 cup Fresh Lemon Juice
- 0.3 cup Extra Virgin Olive Oil
- 0.25 cup Water
Airfyer Gnocchi
- 16 ounces Gnocchi
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 2 Tablespoons Extra Virgin Olive Oil
Directions
These airfryer crispy gnocchi with fresh pesto make for an easy and fast week-night meal.
This recipe is vegetarian and takes less than 30 minutes to make.
Airfrying the gnocchi gives them this highly addictive crisp and chew that pairs perfectly with the creamy and herby pesto.
Making your own homemade pesto is elite and so much easier than you think.
I like making a big batch of pesto and storing it in the refrigerator for up to 1 week and use it for sandwiches, scrambled eggs, salad dressings and more.
Since basil pesto only has a few ingredients, I recommend using high-quality ingredients for the best outcome.
It starts with fresh basil. When shopping for herbs, always look for the most vibrant, firm and aromatic option.
Extra virgin olive is key in a homemade pesto. Get an extra virgin olive oil that comes in a dark glass bottle and is not a blend.
Using freshly grated parmesan, parmigiano reggiano to be exact, makes a big difference in homemade pesto.
Parmigiano reggiano has a slightly sweet and nutty flavor that really comes through in the pesto.
Alternatively, pecorino romano is also a great option but it does have more of an intense flavor.
Garlic, fresh lemon juice, salt and black pepper season the pesto. Don’t skip out on these.
Lastly, toasted pine nuts. Toasting the pine nuts in a dry skillet is important to intensify the flavor and aromatics.
The heat from the skillet releases the nut’s oils.
I like using classic potato gnocchi but you can use any kind of gnocchi that looks good to you.
If you are gluten-free, you may be able to find a gluten-free gnocchi version such a cauliflower and potato gnocchi.
When in the grocery store, the gnocchi can be found in the pasta aisle or the fresh pasta refrigerated section.
If you do not have an airfryer, simply boil the gnocchi in salted water according to the package instructions.
Please leave your review for this airfryer crispy gnocchi recipe below.
For questions and other comments, send me a message on Instagram.
Steps
1 Done | Quick PrepWash, dry and remove stems of the basil leaves. Lightly toast the pine nuts in a dry skillet on medium-low heat, stirring often until fragrant and lightly golden brown. Grate the parmesan cheese. Using freshly grated parmesan makes a big difference in homemade pesto. |
2 Done | Airfry The GnocchiAdd the gnocchi to a large bowl and season with salt and black pepper. Drizzle with extra virgin olive oil then toss to coat evenly. Transfer the gnocchi into the air fryer basket and air fry at 400°F for 15 minutes. |
3 Done | Make Basil PestoWhile the gnocchi are in the airfryer, make the pesto. Add the basil leaves to a food processor along with garlic clove, toasted pine nuts, salt, and black pepper. Pulse to chop then add freshly grated parmesan cheese, fresh lemon juice, water and extra virgin olive oil. Turn on the food processor and blitz until well combined and lighter in color. Taste and adjust seasoning if needed. |
4 Done | ServeTo serve, toss the crispy gnocchi with the pesto. Top with more freshly grated cheese, chili flakes (if desired) and fresh basil leaves. Store leftover pesto in an air-tight jar in the refrigerator for up to 1 week. |
