Air Fryer Gnocchi with Burst Tomato Sauce

For the air fryer gnocchi:

• 500g (1 lb.) shelf stable gnocchi
• 1 1/2 tsps extra virgin olive oil

For the burst tomato sauce:

• 3 tbsps butter
• 2 garlic cloves, minced
• 2 anchovies (packed in oil, drained)
• 1/2 tsp Aleppo pepper (or red pepper flakes)
• 1 lb cherry tomatoes (just over 1 pint)
• 2 tbsps water
• freshly grated Pecorino Romano (for garnish, or substitute with parmigiano reggiano)
• fresh basil, chiffonade (for garnish)
• salt and pepper, to taste

1. Preheat the air fryer to 390ºF.
2. Pour the gnocchi into the air fryer and drizzle with the oil. Bake for 13 to 15 minutes, tossing occasionally, until crispy. Set aside until the sauce is ready.
3. While the gnocchi is baking, make the sauce. In a skillet, over medium heat, add the butter and brown until fragrant and toasted, about four to five minutes.
4. Reduce the heat to medium-low and add the garlic and cook for 30 seconds, until fragrant. Add in the anchovies and pepper flakes and cook for about one minute.
5. Pour in the tomatoes along with the water and cook until tender and starting to burst. Use the back of a wooden spoon to press down and burst some of the tomatoes. This should take about six to eight minutes. Season with salt and pepper.
6. Once the tomatoes have burst and become jammy with the sauce, pour in the gnocchi. Toss to combine everything.
7. Garnish with the cheese and fresh basil. Taste and season with more salt and pepper as needed. Serve and enjoy immediately.