Air Fryer Gnocchi & Salami Skewers with Sundried Tomato Pesto
By: WellBeing Team
Grand Italian has been making pasta for Australians for more than 30 years and is proud and passionate about authenticity and tradition.
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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