How do you store Gnocchi?

Keeps for up to 2 days in the refrigerator. Reheat at 160°C – 10 to 12 minutes with Steam & Fry in the large basket.

How do you store fennel wedges?

Keeps for 1 day in the refrigerator. Reheat at 180°C – 5 minutes in the small basket

Gratinated gnocchi alla Norma with sun-dried tomatoes & grilled Parmesan-artichoke-fennel wedges

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50min

•

Medium

Pasta recipes Air fryer

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This gratinated gnocchi alla Norma is the ultimate comfort dish from the Philips Airfryer Dual Basket with steam function.Soft gnocchi with roasted eggplant, creamy ricotta, and sun-dried tomatoes, finished with a cheesy topping of mozzarella and Parmesan cheese. Thanks to the Steam & Fry function, everything cooks beautifully inside and gets that delicious crispy layer on top. In the small basket, you serve grilled fennel wedges enriched with a spicy artichoke-Parmesan cream. With the synchronization function, everything is ready to serve at the same time – warm, golden brown, and bursting with flavor.

Download my FREE e-book hereThis gratinated gnocchi alla Norma is the ultimate comfort dish from the Philips Airfryer Dual Basket with steam function.Soft gnocchi with roasted eggplant, creamy ricotta ...

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Ingredients

What do you need?

Quantity: 3P

For the gnocchi alla Norma (large basket - baking accessory):
2 eggplants, diced
1 medium onion, finely chopped
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper
2 tomatoes, chopped
150 g ricotta
150 ml cream
450 g gnocchi (fresh or ready-made)
250 g sun-dried cherry tomatoes + extra for garnish
1 ball of mozzarella, sliced
2 tbsp grated Parmesan cheese
Some fried aubergine cubes (keep aside for finishing)
A few sprigs of oregano or marjoram (optional)

For the grilled artichoke-fennel wedges (small basket):
1 large fennel bulb, cut into firm wedges (leaving the bottom intact)
4-5 marinated artichoke hearts, drained
1 clove of garlic
10 fresh or dried basil leaves
2 tbsp grated Parmesan cheese
1 tbsp mustard
Dash of olive oil
Salt and pepper

2 eggplants, diced
1 medium onion, finely chopped
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper
2 tomatoes, chopped
150 g ricotta
150 ml cream
450 g gnocchi (fresh or ready-made)
250 g sun-dried cherry tomatoes + extra for garnish
1 ball of mozzarella, sliced
2 tbsp grated Parmesan cheese
Some fried aubergine cubes (keep aside for finishing)
A few sprigs of oregano or marjoram (optional)

1 large fennel bulb, cut into firm wedges (leaving the bottom intact)
4-5 marinated artichoke hearts, drained
1 clove of garlic
10 fresh or dried basil leaves
2 tbsp grated Parmesan cheese
1 tbsp mustard
Dash of olive oil
Salt and pepper

Preparation method

How do you make this?

Step 1: Roast eggplant (large basket- baking accessory)

Place the baking accessory in the large basket.
Add the eggplant cubes, onion, olive oil, garlic powder, salt and pepper. Mix well.
Set to200°C – 15 minutes (Steam & Fry). Stir halfway through.
Set aside 2 tablespoons of the roasted eggplant for garnish.

Step 2: Mixing gnocchi

Mix the tomatoes, ricotta, cream, herbs and basil into a sauce.
Add the gnocchi and sun-dried tomatoes to the sauce and stir well.
Add this mixture to the baking accessory with the roasted eggplant and mix everything well.

Step 3: Gratinate the gnocchi

Place the mozzarella slices on top, sprinkle with Parmesan cheese.
Finish with the reserved aubergine cubes and extra sun-dried tomatoes.
Set the large basket to170°C – 25 minutes (Steam & Fry).

Step 4: Prepare fennel wedges (small basket)

Mix the artichokes, garlic, basil, Parmesan, mustard, salt and pepper into a coarse tapenade.
Mix this with the fennel wedges and sprinkle with olive oil.
Place in the small basket. Set to190°C – 20 minutes (Fry). Shake halfway through.

Step 5: Synchronizing the preparation