This recipe offers a delicious variation of the classic gnocchi alla sorrentina, enriched withpomodorini confit and prepared with an air fryer for light, crispy cooking.
Sorrento-style gnocchi with confit cherry tomatoes represent an irresistible dish that combines the creaminess of gnocchi with the sweetness and intensity of confit cherry tomatoes. Cooking in an air fryer gives the gnocchi a crispy, golden texture, while the melted cheese and caramelized cherry tomatoes add a hint of freshness and flavor. A first course to serve on special occasions or to delight the palates of family and friends.
Start by preparing the confit tomatoes: cut the cherry tomatoes in half and season in a bowl with salt, a drizzle of oil, pepper and oregano.
Place them on an air fryer-friendly baking sheet lined with baking paper
Bake at 150°C for about 15 minutes, until soft and slightly caramelized.
Meanwhile, cook the gnocchi in boiling salted water until they come to the surface, then drain and gently run them under cold water to stop cooking.
Arrange the gnocchi in the baking dish with the cherry tomatoes and add the diced mozzarella, mixing well
Sprinkle with plenty of grated Parmesan cheese and chopped fresh basil.
Bake in an air fryer at 180°C for about 10 minutes, until the gnocchi are golden brownand the cheese is melted and slightly crispy.
Below is a list of products useful for preparing the dish
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