Air Fryer Gnocchi and Salami Skewers with Sundried Tomato Pesto
Makes Approx.
30 Skewers
Preparation
30 Minutes
Cooking Time
16 Minutes
Ingredients
– Pesto
– 1 x 270g jar sundried tomatoes in oil, roughly chop the tomatoes and reserve the oil
– 4 cloves garlic, crushed
– 1 1/2 tablespoons chopped rosemary leaves
– A good pinch of chilli flakes, optional
– 1/3 cup shredded Parmesan
– 1/4 cup roasted almonds or cashews
– Juice of a medium lemon
– Light olive oil, if needed
– Salt and pepper, to taste
– 500g Grand Italian Potato Gnocchi
– 30 x 10 cm diameter slices salami, halved (a spicy salami works well)
– 1/3 - 1/2 cup shredded Parmesan, extra
Method
1. Soak 30 cocktail bamboo skewers in boiling water.
2. 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 whilst processing if needed to achieve a thick sauce like texture. Season to taste and place into a serving bowl. Refrigerate until required.
3. 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.
4. Air fry the skewers in 2-3 batches (space permitting), Parmesan side up at 175°C for 6-8 minutes until golden and a salami is a little crisp. Serve immediately with prepared pesto.
