Prep time: 15 mins  
Cooking time: 15-20 mins 
Serves: 4

Ingredients 

• 500g Gnocchi
• 1 tsp Dry Oregano
• ½ Cup Grated Parmesan Cheese
• 1 Brown Onion
• 3 Garlic Cloves
• 700g Tomato passata
• ½ Tbsp Brown Sugar
• ¼ Bunch basil 
• 200g Fioretto
• ¼ Cup Walnuts
• 100g Rocket and Spinach Salad mix
• ½ Lemon
• ½ Cup Olive oil  
• Salt and Pepper
• ¼ Cup Sliced Black olives  
• 180g Bocconcini HFM 

Method 

1. Open the packet of Gnocchi and place them in a bowl. Drizzle with olive oil, season with salt and pepper, add ¼ Cup of the parmesan cheese and add the oregano. Toss well and place it on the air fryer at 200°C for 15 mins until golden brown. Stir them through half-time during the cooking so they crisp evenly.  

2. Meanwhile, finely chop the onion and slice 2 of the garlic cloves. Bring a large casserole-type dish to high heat, drizzle with olive oil, and add the onion. Cook for 3 mins and add the garlic. Cook for a further 2 mins and add the passata, rinse the jar halfway with water or stock and add to the pan.  

3. Season with salt, pepper, and brown sugar, add the basil and stir well, cook for 10mins on medium heat.  

4. Cut the Fioretto into florets and submerge into the sauce. Cook for 3 mins with the lid on.  

5. Place the walnuts and the remaining garlic clove in a Mortar and Pestle or into a blender. Mix well untill smooth, then add the olive oil and ¼ cup of the grated Parmesan. Season with salt and pepper, squeeze the juice of ½ a lemon and keep pounding or blend until smooth. Set aside. 

6. Remove the Gnocchi from the air fryer and add to the pan, submerge them halfway into the sauce and sprinkle with the olives, tear the bocconcini cheese on top. Add some dollops of the rocket and spinach pesto and serve hot.