Air Fryer Gnocchi (with Pesto and Mozzarella)
Get dinner on the table in just 15 minutes with this quick and easy red Thai curry noodle soup! You’ll need just 4 ingredients for this seriously flavourful dinner.
You know what makes me feel like a superhero? Getting dinner on the table in 15 minutes… especially when it contains plenty of fresh veg! And that’s just the case with this quick and easy red Thai curry noodle soup. It needs just 4 main ingredients, tossed together in a pan, to create a dinner that’s full of flavour and full of goodness.
Red Thai curry is one of my all-time favourite Asian dishes.
It’s got a nice amount of spice but it isn’t overwhelming, and isn’t overly heavy unlike some other types of curry. It’s more of a sweet and fragrant spice, rather than anything too rich.
Thai curry sauce is usually fairly thin, which is why it’s so easy to adapt any Thai curry to serve it as a soup!
Okay, so I’ve taken a few liberties with counting the ingredients in this recipe, but here’s what you’ll need to make this insanely tasty soup:
If you’ve got these 4 things, you can have this Thai curry noodle soup on the table within about 15 minutes. So, so easy!
If you’re one of those people who cooks everything from scratch, I know that my short cuts might make you raise an eyebrow at this recipe. I enjoy making things from scratch (e.g. my homemade enchilada sauce), but I’d be lying if I said I don’t sometimes prefer the easier option.
And to be honest, there are all sorts of benefits to using shop-bought ingredient short cuts:
No, it’s not. I am not Thai, and I make no claims that this recipe is remotely traditional.
But sometimes food doesn’t need to be an authentic glimpse into another culture – sometimes it can just be something you enjoy eating. And I very much enjoy eating food that tastes incredible, is full of fresh veggies, and only takes 15 minutes to prepare.
The bag of stir fry vegetables that I bought contained a mixture of cabbage, yellow pepper, red onion, and carrots – but any similar stir fry selection will do just fine.
Of course, if you’d prefer to choose your vegetables individually, you can absolutely do this, but it will obviously take quite a bit longer to prepare them all one by one.
Sometimes I use a combination of the two methods – I’ll start with a bag of mixed vegetables to speed things along, but also add anything extra that I particularly want to include, like a handful of mushrooms or some baby corn.
Stir fry the vegetables for just a few minutes to get them going – you still want them to retain some crunch.
Add a few big dollops of Thai curry paste to the pan. It’s up to you how much you add – if you want a milder, creamier noodle soup, just use one or two tablespoons. Or, if you really want your soup to pack a punch, use three or four.
Some shop-bought curry pastes aren’t vegetarian, as they contain fish sauce, so make sure you choose appropriately.
In the UK at least, I find that the supermarket own brands are usually vegetarian, whereas more expensive brands aren’t. I imagine this is because when they’re trying to keep costs down, fish sauce is the first ingredient to go!
You can use any kind of noodle you like – I used egg noodles, but of course you can choose a vegan noodle if needed. I prefer to use the ones that can be thrown straight into the wok, rather than dried noodles, which will need pre-boiling.
Gently stir everything together until the coconut milk melts down, and combines with the curry paste to give a rich and creamy curry sauce. It’s absolutely incredible.
You can add a splash of water if you like, if you want to make your soup more… well, soupy. Otherwise, you’re all done!
Honestly, there are so many vegetables that would work well in this sort of noodle soup that it might actually be quicker to list the veggies that wouldn’t work so well. But here are some of my favourite vegetables to use:
Choose as many different colours and textures as you can! I love the pre-prepared vegetable mixes, as you can get a lot of variety with very little effort.
I like stir fries to retain a bit of crunch, so I try not to choose veggies that get too soft and soggy. They just need a few minutes in the pan to soften a little, while still having a great texture.
The brilliant thing about using such simple ingredients is that it’s so easy to swap things in and out of the recipe.
If you don’t fancy noodles, throw in some leftover rice (or a sachet of pre-cooked rice) instead.
Add a tin of chickpeas or some fried tofu for extra protein.
Skip the additional water for a thicker, less soupy curry.
There are all sorts of ways you can make this recipe your own, and it will always be quick to make, and absolutely delicious.
Green Thai curry paste would also work well.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
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Ahh, gnocchi! Adorable little potato dumplings that taste like little pillowy clouds – soft and fluffy, like little hugs for your mouth. I adore gnocchi cooked with all sorts of flavours, and this easy air fryer recipe involves:
Doesn’t it just sound irresistible?! It couldn’t be easier to make, and the classic Italian flavours are just incredible.
If you’re a regular reader here on Easy Cheesy Vegetarian, you might know that I’m not a fan of boiling gnocchi, and I usually cook it in a frying pan (see my instructions for frying gnocchi!). However, lately I’ve been experimenting with different methods – like baked gnocchi, and oven-roasted gnocchi. This time, I thought I’d use the air fryer!
I use my air fryer several times a week, and I love it. An air fryer is essentially just a mini oven, so whatever you can cook in an oven, you can cook in an air fryer instead (and vice versa) – but it’s a lot quicker when there’s a smaller space to heat up.
Cooking this pesto gnocchi in an air fryer means you can turn it on, leave it to do its thing for a while, and return to perfectly cooked gnocchi. It’s a lot less labour intensive than cooking the gnocchi in a frying pan, and it’s quicker than using the oven. Best of both worlds!
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Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
If you don’t have an air fryer, you could cook this recipe in a regular oven instead, or in a frying pan on the stovetop.
My air fryer is the Ninja Foodi MAX air fryer, which I really love, and I use it several times a week. I love how it has two separate baskets, so you can cook small or large meals easily. One of the baskets was enough to cook this air fryer gnocchi.
Here’s the one I have on Amazon:
Ninja Dual Air Fryer
If you’re in the UK or Canada, click the link to see a local product.
You could easily mix up the gnocchi / vegetables / pesto in advance, then store the mixture in the fridge until you’re ready to air fry, just before serving.
I generally reheat any leftovers in the microwave. If you don’t have a microwave, you could also reheat in the air fryer or in a frying pan, but bear in mind that the sauce will dry up a bit if using these methods, so you may need to mix in a little water to freshen it up.
This recipe can be served on its own, without any additional side dishes. However, if you’d like to serve something on the side, a simple salad would be a great addition.
The post Air Fryer Gnocchi (with Pesto and Mozzarella) appeared first on Easy Cheesy Vegetarian.
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