Air fryer gnocchi pollo pesto

Method

1. 1

   Butterfly the chicken breasts, season with salt and pepper, and spread 1 tbsp of the pesto evenly over them

2. 2

   Air fry at 180°C for 20 minutes, turning halfway. Once cooked, slice and set aside

3. 3

   Remove the crisper tray from the air fryer, give it a clean if needed, then add the gnocchi with a bit of spray oil and cook for 5 minutes at 200°C to start crisping up

4. 4

   Add the onion, mushrooms, garlic granules, and black pepper to the gnocchi, give it a stir, spray again with oil, and air fry for another 5 minutes at 200°C

5. 5

   Meanwhile, mix the stock, cream cheese, remaining pesto, and 50g of mozzarella in a bowl to make your sauce

6. 6

   Pour the sauce into the air fryer, stir everything together, and cook for a further 5 minutes at 200°C

7. 7

   Finally, add the cooked chicken, sprinkle over the rest of the mozzarella and the Parmesan, and cook at 180°C for 5 more minutes or until golden on top