Recipe Ingredients
- 1 (16-ounce) package potato gnocchi
- 1 (15-ounce) bag Birds Eye® Oven Roasters Brussels Sprouts & Carrots
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup jarred basil pesto
- Crushed red pepper flakes, for serving
Recipe Directions
- Preheat air fryer to 400°F. Combine gnocchi, Brussels sprouts and carrots, oil, garlic and sage together in large bowl until coated. Season with salt and pepper.
- Place gnocchi mixture in an even layer in air fryer basket. Cook for 15-20 minutes, shaking air fryer basket halfway through, until vegetables are fully heated through and gnocchi is tender.
- Transfer gnocchi mixture to a large serving platter. Drizzle with pesto, and garnish with crushed red pepper flakes.
