I’ve been having fun playing with my new air fryer. For this dish I used store-bought gnocchi, but of course you can make your own if you’d prefer.
Air Fryer Gnocchi with Leeks and Mushrooms
Ingredients:
1 350 g package gnocchi
1 227 g pkg white mushrooms, sliced
1 leek (white part only), chopped
1 shallot, chopped
1 clove garlic, finely chopped
2 tbsp butter, melted
1 tbsp olive oil
Salt and pepper
1 cup arugula leaves
2 tbsp chopped green onion
For Vinaigrette:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 clove garlic, finely chopped
For serving:
1 scoop of creamy goat cheese (optional)
Directions:
Preheat air fryer to 350 degrees. In large
bowl stir together gnocchi, mushrooms, leek, shallot, and garlic. Drizzle with
melted butter and oil. Toss to coat, add salt and pepper
Spray air fryer basket with cooking spray.
Spread gnocchi mixture in single layer in basket. Cook 8 minutes.
Prepare vinaigrette by combining oil,
vinegar, and garlic. Season with salt and pepper.
Transfer gnocchi to bowl, and mix with vinaigrette,
then return to the air fryer for about six minutes more.
When done, put gnocchi in serving dish and
mix with arugula and green onion. A spoonful of creamy goat cheese can be added
if desired.
Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor.
You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of
Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at
@vickidelany.bsky.social
Now Available for Pre-Order: Shot Through the Book, the 12th
Lighthouse Library mystery by Eva Gates, coming May 6 from Crooked Lane Books. Shot
Through the Book by Eva Gates: 9798892420440 | PenguinRandomHouse.com: Books
