2 tablespoons chopped fresh flat-leaf parsley or basil
1 cup reduced-sodium marinara sauce, warmed
Preheat air fryer to 375 degrees F. Toss 1 package gnocchi, 1 1/2 tablespoons oil and 2 tablespoons Parmesan together in a large bowl.
Coat the basket of the air fryer with cooking spray. Transfer the gnocchi mixture to the basket; cook for 5 minutes, turning once halfway through. Transfer to a large bowl. Repeat the procedure with the remaining gnocchi and oil and 2 tablespoons Parmesan. Sprinkle the cooked gnocchi with parsley and the remaining 1/4 cup Parmesan. Serve with marinara.
This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.
1 c panko breadcrumbs
¼ c grated Parmesan cheese
½ tsp Italian seasoning or herbs de Provence
1 large egg
1 tbsp water
1 fresh ravioli
2 cups low-sodium marinara sauce
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.
Bake the ravioli until golden brown and crispy, about 15 minutes.
Serve the ravioli with the sauce and more Parmesan, if desired.
This is from Vegan Comfort Classics – and it is so good! It looks like a lot of work but it comes together pretty quickly. I served on lettuce wraps, feel free to use your favorite roll.
2 tbsp ground flax
6 tbsp water
1 c nutmilk
1/4 c Apple cider vinegar
2 tbsp vegan Worcestershire
2 tsp garlic powder
2 tsp dried basil
1 tsp pepper
8 oz oyster mushrooms, cleaned and stemmed
Olive oil spray
Mix flax and water and set aside. Combine the remaining ingredient, stir in the flax and then coat mushrooms. Let marinate for at least 20 min – overnight.
1/2 c panko
1/4 c cornmeal
1 tsp salt
1 tsp cayenne
1 tsp garlic powder
1 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp pepper
Combine in a bowl. Set aside.
Thousand Island Dressing:
1 c vegan mayo
1/2 c pickles
2 tbsp ketchup
1 tbsp apple cider vinegar
1 tbsp hot sauce
1 tsp onion powder
2 tbsp chopped chives
1/4 tsp salt
1/4 tsp pepper.
Combine in a food processor and pulse to chop pickles and combine.
Preheat over to 350 in convention mode or air fryer
Toss mushrooms in the breading – a few at a time. Place on a sprayed “air fryer” sheet with a pan under neath. Spray with olive oil. Cook for 10 -15 minutes flipping half way through until crispy on the outside.