The best air fryer gnocchi and Mediterranean vegetable bake

Step 1/4

• 1 red onion
• 1 zucchini
• 1 yellow bell pepper
• 250 g cherry tomatoes
• 2 cloves garlic

• cutting board
• knife

For air fryer gnocchi and vegetables, start by peeling onion and cutting into 1 cm/0.4 in. thick slices. Then cut zucchini into 1.5 cm/0.6 in. thick slices and yellow bell pepper into rough pieces. Halve cherry tomatoes. Peel garlic cloves.

Step 2/4

• 2 tsp dried basil
• 1 tsp thyme
• 2 tsp oregano
• 1 tsp chili flakes
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt
• pepper

• air fryer basket
• air fryer parchment paper
• garlic press
• air fryer

Spread gnocchi, onion, zucchini, bell pepper and cherry tomatoes on an air fryer liner with the air fryer parchment paper on it. Press the garlic cloves over the vegetables. Sprinkle dried basil, thyme, oregano, and chili flakes over everything and drizzle with half of the olive oil and balsamic vinegar. Season with salt and pepper, mix everything well and bake in the air fryer for approx. 15–20 min. at 180°C/356°F. Toss around twice within the duration.

Step 3/4

• 40 g basil
• 150 g ricotta cheese
• 20 g blanched almonds
• 1 lemon

• immersion blender
• fine grater

For the basil ricotta dip, finely chop basil. Put ricotta and almonds in a blender. Grate some lemon zest, cut lemon in half and squeeze the juice, then add both to the ricotta mix. Blend everything in a standing or immersion blender. Fold in chopped basil and the remaining olive oil. Season with salt and pepper and set aside.

Step 4/4

• Parmesan cheese (optional)

Once the vegetables are done baking, take the liner out from the air fryer and let it cool briefly. Serve directly from the liner with the basil ricotta dip. Sprinkle with Parmesan cheese if desired.

Enjoy your meal!