Air Fryer Gnocchi & Salami Skewers with Sundried Tomato Pesto
Air Fryer Gnocchi & Salami Skewers with Sundried Tomato Pesto
Grand Italian has been making pasta for Australians for more than 30 years and is proud and passionate about authenticity and tradition.
Servings
30
Prep time
Cook time
Recipe
Ingredients
- 270g jar sundried tomatoes in oil, roughly chop the tomatoes & reserve oil
- 4 cloves garlic, crushed
- 1½ tbsp chopped rosemary leaves
- Good pinch chilli flakes, optional
- 1/3 cup shredded parmesan
- ¼ cup roasted almonds or cashews
- Juice 1 medium lemon
- Light olive oil, if needed
- Salt & pepper, to taste
- 500g Grand Italian Potato Gnocchi
- 30 x 10cm-diameter slices salami, halved (a spicy salami works well)
- 1/3-½ cup shredded parmesan, extra
Method
- Soak 30 cocktail bamboo skewers in boiling water.
- Combine the chopped tomatoes, reserved oil, garlic, rosemary and chilli flakes in a food processor and process until finely chopped. Add the parmesan, nuts and lemon juice and process until smooth, adding a drizzle of oil while processing if needed to achieve a thick sauce-like texture. Season to taste and place into a serving bowl. Refrigerate until required.
- Wrap a half slice of salami around each piece of gnocchi and thread 2 onto each skewer to make 30 skewers. Fold down the top edge of the salami on each gnocchi like a collar and sprinkle a little parmesan into each. Refrigerate until required.
- Air fry the skewers in 2-3 batches (space permitting), parmesan side up, at 175°C for 6-8 mins until golden and the salami is a little crisp. Serve immediately with prepared pesto.
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