Servings
30
Prep time
Cook time
Recipe
Ingredients
- 270g jar sundried tomatoes in oil, roughly chop the tomatoes & reserve oil
- 4 cloves garlic, crushed
- 1½ tbsp chopped rosemary leaves
- Good pinch chilli flakes, optional
- 1/3 cup shredded parmesan
- ¼ cup roasted almonds or cashews
- Juice 1 medium lemon
- Light olive oil, if needed
- Salt & pepper, to taste
- 500g Grand Italian Potato Gnocchi
- 30 x 10cm-diameter slices salami, halved (a spicy salami works well)
- 1/3-½ cup shredded parmesan, extra
Method
- Soak 30 cocktail bamboo skewers in boiling water.
- Combine the chopped tomatoes, reserved oil, garlic, rosemary and chilli flakes in a food processor and process until finely chopped. Add the parmesan, nuts and lemon juice and process until smooth, adding a drizzle of oil while processing if needed to achieve a thick sauce-like texture. Season to taste and place into a serving bowl. Refrigerate until required.
- Wrap a half slice of salami around each piece of gnocchi and thread 2 onto each skewer to make 30 skewers. Fold down the top edge of the salami on each gnocchi like a collar and sprinkle a little parmesan into each. Refrigerate until required.
- Air fry the skewers in 2-3 batches (space permitting), parmesan side up, at 175°C for 6-8 mins until golden and the salami is a little crisp. Serve immediately with prepared pesto.
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