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Air Fryer Cacio Pepe-Style Gnocchi & Chickpeas
- Category: Comfort |
Cacio e pepe is an ancient pasta recipe made with lots of butter, Parmesan and black pepper. Every time I have it, it just instantly transports me to my travels in Rome. Enjoy a taste of Italy with every bite!
SERVES
4
CALORIES
471
COOKING TIME
20 mins
DIFFICULTY
simple
This Air Fryer Cacio Pepe-Style Gnocchi & Chickpea dish is taken from my brand new cookbook Air Fryer 30 Minute Meals. Cacio I’ve borrowed the flavours of Italy to create this gorgeous air-fried gnocchi dish made that little bit more nutritious with the addition of chickpeas. If you’re not veggie then you don’t have to worry about finding vegetarian Parmesan, just use the stuff you usually buy in the supermarket.
Tags:
Method
Step 1
Add the gnocchi to the air fryer and spray with the oil spray, then air-fry for 8 minutes at 200°C (390°F). Add the chopped onion and celery, then cook for a further 4 minutes.
Step 2
Add all the remaining ingredients, except the basil, give it a good stir and air-fry at 200°C (390°F) for a further 5 minutes, stirring halfway through.
Step 3
Scatter over the basil leaves and serve with extra black pepper, if you like. For more quick and easy air fryer recipes like this, you can pick up a copy of my airfryer cookbooks Air Fryer 30 Minute Meals and The Healthy Air Fryer Book on Amazon today.
Ingredients
500g (1 lb 2 oz) gnocchi
Low-calorie oil spray
1 onion, finely chopped
1 celery stick, finely chopped
400g (14 oz) of chickpeas, drained and rinsed
1 garlic clove, grated
250ml (1 cup) hot chicken or veggie stock
1 tbsp white wine vinegar
50g (2 oz) butter
75g (3 oz) grated vegetarian parmesan
1 tbsp soft cream cheese
2 tsp coarsely ground black pepper
Extra handful of fresh basil leaves to serve
