Air Fryer Burrito

This recipe was inspired by “Gnocchi alla Sorrentina” in Rosie Kellett’s In for Dinner, which I reviewed here. I used Trader Joe’s gluten-free cauliflower gnocchi instead of potato gnocchi, and air-fried them instead of boiling them. The result is as “luxurious and comforting” as the original, but gluten-free. I was surprised by the soft pillowy texture of the gnocchi after baking.

The only improvement I’d make would be to use a creamier cheese like ricotta inside. The melty mozzarella is good, but it doesn’t really stick to the gnocchi on reheat. Also, the recipe can be made even easier by using store-bought tomato sauce.

Here’s how I made it:

• olive oil
• 6 garlic cloves, minced
• salt and pepper
• seasoning that includes dried basil (I used a pizza seasoning mix)
• 1 tbsp tomato paste
• 28oz can fire-roasted crushed tomatoes (could also use two 14.5oz cans)
• 1 tsp red wine vinegar
• 1.5 lbs gluten-free cauliflower gnocchi (two bags of the Trader Joe’s frozen kind)
• 1 lb mozzarella balls, torn or chopped into small pieces
• grated Parmesan
• optional roasted cherry tomatoes

1. Make the sauce (skip if using store-bought tomato sauce): Heat a saucepan over medium-high heat, then add a couple of tablespoons of olive oil. When hot, add the minced garlic and cook until fragrant (about 30 seconds or so). Add salt, pepper, and basil/pizza seasoning to taste. Then add the tomato paste and cook for 3 minutes, stirring everything together. Finally, stir in the crushed tomatoes and red wine vinegar, bring to a boil, and simmer for 20 minutes. At the end of 20 minutes, stir in half of the mozzarella until melted.
2. In the meantime, air-fry the gnocchi. I followed the package directions, which were to air fry at 400 F for 14 minutes, stirring once halfway. I lined the basket and sprayed the gnocchi with cooking spray for less sticking.
3. Preheat the oven to 425 F and grease a casserole pan.
4. Mix the gnocchi into the tomato sauce, and then pour into the casserole pan.
5. Add the second half of the mozzarella on top. I had some leftover roasted cherry tomatoes that I also added. Then sprinkle with the grated Parmesan, a drizzle of olive oil, and extra salt, pepper, and seasoning.
6. Bake for 30 minutes, until bubbling and browned on top.