Air Fryer Recipe
Crispy Spinach and Ricotta Gnocchi
Spinach and ricotta gnocchi are a treat when their centres remain soft and milky, while the outside develops a fine, savoury crust. The air fryer excels at this, using fast-moving convection heat to dry the surface quickly, allowing a small amount of oil to crisp them up without excess fat.
Ingredients
- 250g ricotta, preferably full-fat, drained for 20–30 minutes if wet
- 200g fresh spinach, washed, or 120g frozen chopped spinach, fully defrosted
- 1 medium egg, beaten
- 60g finely grated Parmesan or vegetarian hard cheese
- 90g plain flour, plus 2–3 tbsp extra for shaping
- 35g fine semolina or fine polenta, for coating and crispness
- 1 small garlic clove, finely grated
- ¼ tsp ground nutmeg
- ½ tsp fine sea salt, plus extra for finishing
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil, plus 1 tsp extra if needed
- Finely grated zest of ½ lemon
- Optional: 1 tbsp chopped basil or parsley [use dried Italian herb mix if fresh herbs are not available]
Method
- Wilt the fresh spinach in a dry frying pan over medium heat for 2–3 minutes until collapsed. If using frozen spinach, warm briefly if still icy.
- Tip spinach into a sieve, cool, then squeeze firmly in a clean tea towel until no more liquid drips out. Chop finely.
- Put drained ricotta in a mixing bowl and beat with a spoon for 20 seconds to smooth out lumps.
- Stir in egg, Parmesan, garlic, nutmeg, salt, pepper, and lemon zest.
- Add chopped spinach and mix until evenly green, then fold in 90g plain flour. Adjust with more flour if needed until dough holds a rough mound.
- Dust a tray or board with flour. With floured hands, divide mixture into 24 small oval gnocchi, about 18–20g each.
- Scatter semolina or polenta in a shallow bowl. Roll each gnocchi through it, coating all sides, then place on a parchment-lined tray.
- Chill shaped gnocchi for 20 minutes, or freeze for 10 minutes if the kitchen is warm.
- Preheat air fryer to 190°C for 3 minutes. Lightly brush or spray basket with oil, then arrange gnocchi in a single layer with at least 1cm between them.
- Brush or mist tops with 1 tbsp olive oil in total. Air fry at 190°C for 7 minutes, then gently turn gnocchi.
- Continue cooking for 4–6 minutes until crisp at the corners and lightly golden.
- Rest cooked gnocchi in the open basket for 2 minutes before serving.
Nutrition
Calories: 250
