Crispy Gnocchi & Tomato Dip

📝 Ingredients

• 300 g fresh potato gnocchi
• 3 tsp olive oil (2 for the gnocchi, 1 for the sauce)
• 20 g grated Parmesan (10 g before cooking, 10 g when they come out)
• 1 tsp herbes de Provence
• 200 g tinned chopped tomatoes (½ of a 400 g tin)
• 1 tbsp tomato purée (15 g)
• 1 garlic clove
• 1 tsp dried basil
• Salt, black pepper

🍴 Utensils

• Air fryer
• Small saucepan
• Mixing bowl
• Wooden spoon
• Wooden cocktail sticks

📖 Steps

1. Make the dip: finely chop the garlic and fry it gently for 1 min over a low heat in 1 tsp olive oil in a small saucepan, without letting it brown. Add the tomato purée and stir for 30 seconds.
2. Pour in the chopped tomatoes, dried basil, a pinch of salt and some pepper. Simmer for 10 to 12 min over a medium-low heat, stirring from time to time, until the sauce thickens and coats the spoon. Set aside.
3. Meanwhile, preheat the air fryer to 200 °C for 3 min. Separate the gnocchi with your fingertips if they are stuck together. Whatever you do, don't boil them first: they need to stay dry to crisp up properly.
4. In a mixing bowl, coat the gnocchi with 2 tsp olive oil, the herbes de Provence, 10 g Parmesan, a pinch of salt and some pepper, mixing gently so as not to squash them.
5. Spread them out in the basket in a single layer, in two batches if needed, and cook for 12 to 15 min at 200 °C, shaking the basket every 4 min, until puffed up, golden and crispy. Without an air fryer: 20 to 25 min in the oven at 220 °C on a baking tray.
6. Tip them straight into a dish, sprinkle with the rest of the Parmesan and serve hot with the dip, warm or cold, and the wooden cocktail sticks. The gnocchi soften as they cool, so cook them at the last minute.