Tuscan Mushroom Gnocchi
For an easy yet impressive dinner, try this air fried gnocchi recipe with a creamy mushroom and sun-dried tomato sauce.
Introduction
Gnocchi in the air fryer is crispy on the outside and deliciously soft on the inside. Trust me when I say you’ll never cook it any other way once you try this! You can also fry it in a frying pan if you don’t have an air fryer, just make sure your gnocchi gets really golden on all sides for the same air-fried effect.
Ingredients
| 500g | gnocchi |
| vegetable oil | |
| 2 tbsp | salted butter |
| 1 | white onion, chopped |
| 4 cloves of | garlic, minced |
| 150g | jarred sun-dried tomatoes in oil, roughly chopped |
| 1 tbsp | sun-dried tomato oil |
| 500–600g | ready-sliced frozen mushrooms (depending on the bag size) |
| 1 tsp | smoked paprika |
| 1 tsp | dried oregano |
| 200ml | vegetable stock (made with 200ml boiling water or 100ml water + 100ml white wine) |
| 2 tbsp | mascarpone cheese |
| 50g | grated Grana Padano cheese, plus a little extra for dusting |
| 3 handfuls of | baby spinach leaves, washed |
| 1 tsp | fresh parsley, chopped |
| salt and pepper, to taste |
Method
Put the gnocchi into the air fryer with a drizzle or spray of oil and air fry on 200°C for 15 minutes until golden and crispy. Alternatively, fry the gnocchi in some oil in a frying pan over a medium heat for 7–8 minutes, turning to get them golden on all sides.
While the gnocchi is cooking, make the sauce. Add the butter to a large frying pan over a medium heat, add the chopped onion and fry for 2–3 minutes until soft, then add the garlic, sun-dried tomatoes and the sun-dried tomato oil and fry for a further 2 minutes. Add the mushrooms, smoked paprika and oregano and cook for about 5 minutes until they have softened and are starting to brown.
Pour in the stock and simmer for a few minutes until the sauce has thickened up, before reducing the heat and adding the mascarpone and Grana Padano and mixing into a creamy sauce.
Add the spinach leaves and gnocchi and mix everything together until the spinach leaves wilt. Add the parsley and season with salt and pepper to taste. Serve in a large bowls with warm bread and butter.
Reviews
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