Air Fryer Gnocchi (with Mediterranean Roasted Vegetables)

gnocchi and roasted mediterranean vegetables in a bowl on a blue background

Air Fryer Gnocchi (with Mediterranean Roasted Vegetables)

Enjoy crispy air fryer gnocchi and vegetables tossed with roasted Mediterranean flavours and a maple balsamic dressing. I've paired this gnocchi from the air fryer with spring vegetables (that just so happen to correlate with mediterranean vegetables) to help keep costs down. Gnocchi and vegetables is an effortless, hearty dinner that’s ready in minutes!

5 from 1 vote

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course, Salad

Cuisine Italian

Servings mains (8 sides)

Calories 524 kcal

Equipment

Air Fryer, optional, alternatives given for other cooking methods

Ingredients

Gnocchi and Vegetables

500 g (1 lb) gnocchi, see Note 1
300 g (11 oz) (~1 medium) eggplant, cut 1 inch pieces
200 g (7 oz) (~1 medium) red capsicum (pepper), sliced
200 g (7 oz) (~2 small) zucchinis, cut 1 inch pieces
250 g (9 oz) (1 ½ cups) cherry tomatoes
200 g (7 oz) (~8 regular) asparagus, ends trimmed
30 ml (2 tablespoon) olive oil
10 g (1 tablespoon) dried basil, dried

Maple Balsamic Sauce (notes on ingredients in that specific recipe card)

60 ml (¼ cups) (¼ cup) balsamic vinegar
60 ml (¼ cups) (¼ cup) olive oil, extra virgin
30 ml (2 tablespoon) (2 tbsp) maple syrup
5 g (1 teaspoon) (1 tsp) dijon mustard
6 (6) basil leaves, finely diced
2 (2) garlic cloves , finely diced or minced

Topping (optional)

50 g (1 ¾ oz) (¼ cup) feta, optional
Fresh basil, optional

Instructions

Prep

Prepare the vegetables per the instructions (sliced evenly into approx. ~1inch pieces). Mince 2 garlic cloves and 6 basil leaves.
In one air fryer compartment, toss the 500 g (1 lb) gnocchi with half the 30 ml (2 tablespoon) olive oil to coat. In the other compartment, mix the 300 g (11 oz) (~1 medium) eggplant200 g (7 oz) (~1 medium) red capsicum (pepper), 200 g (7 oz) (~2 small) zucchinis200 g (7 oz) (~8 regular) asparagus with the other half of the olive oil, 10 g (1 tablespoon) dried basilsalt, and pepper.
Mix together dressing ingredients (60 ml (¼ cups) (¼ cup) balsamic vinegar, 60 ml (¼ cups) (¼ cup) olive oil, 30 ml (2 tablespoon) (2 tbsp) maple syrup, 5 g (1 teaspoon) (1 tsp) dijon mustard, minced garlic and diced basil leaves). Set aside.

Cook Gnocchi & Vegetables

Air fry the vegetables at 180°C (350°F) for 30 minutes and the gnocchi for 15 minutes. Shake the gnocchi and toss the vegetables every 10 minutes.
If using one compartment, cook the vegetables for 40 minutes and add the gnocchi with 25 minutes remaining, tossing everything more frequently for even cooking.
With 10 minutes left, add the 250 g (9 oz) (1 ½ cups) cherry tomatoes to the vegetables, toss gently, and continue air frying.
When done, the gnocchi should be golden and crispy, and the vegetables tender with slightly caramelized edges. If needed, air fry for an extra 2–3 minutes.

Serve and Enjoy

Combine the crispy gnocchi with the roasted Mediterranean vegetables, drizzle with the dressing and serve warm, or enjoy as a cold gnocchi salad.
optional: top with 50 g (1 ¾ oz) (¼ cup) feta and Fresh basil. Add Roast Chicken for extra protein.

Video

Notes

Note 1 - Gnocchi

Fresh gnocchi from the fridge section crisps up better in the air fryer compared to the shelf-stable variety. If you have time, try making homemade gnocchi for an extra-special touch.

Serve with

This recipe is on the lower end of protein, so if you're having it for a main meal, I recommend serving it alongside some Roast Chicken, Roast Turkey, or even some Tuna or Chickpeas.

Storing

Store the cooked gnocchi and vegetables in airtight containers in the refrigerator for up to 4 days. If storing with the dressing, add this at the bottom.

Reheating

Reheat the gnocchi and vegetables in the air fryer for a few minutes to restore crispness, or warm them in a skillet for a lightly sautéed finish. Avoid microwaving, as it can make the gnocchi rubbery.

You can also enjoy this as a cold salad (which tastes equally as amazing).

Freezing

While freezing is not ideal for the cooked gnocchi, the roasted vegetables can be frozen for up to 2 months - but the tomatoes, in particular, will change texture due to the amount of water in them. Thaw the vegetables in the fridge overnight and reheat them alongside freshly cooked gnocchi for a quick meal.

Nutrition

Calories: 524kcalCarbohydrates: 69gProtein: 11gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 11mgSodium: 601mgPotassium: 711mgFiber: 8gSugar: 17gVitamin A: 2584IUVitamin C: 93mgCalcium: 148mgIron: 7mg

Keyword Gnocchi recipe, vegetarian meal prep, vegetarian recipe

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