Marry Me Gnocchi with Air Fryer Salmon

Place the cashews in a bowl, cover with boiling water, and set aside to soak. Meanwhile, halve the tomatoes, peel and finely dice the shallot.

Pat the salmon fillets dry with paper towels and cut them into 1½-inch (4 cm) cubes. Place the salmon in a bowl and toss with 1 teaspoon of the oil from the jar of sun-dried tomatoes, along with a little salt and pepper.

Heat 2 teaspoons of the sun-dried tomato oil in a large skillet over medium heat. Add the shallot and a pinch of salt and cook for 2 to 3 minutes, until softened and translucent. Add the tomatoes, cut-side down, and cook for 3 to 5 minutes, until softened. Meanwhile, drain the cashews and blend them with the milk until completely smooth.

Once the tomatoes are nicely softened, add the sun-dried tomatoes and tomato paste to the pan and cook for 1 minute, stirring constantly. Reduce the heat and pour in the cashew cream. Add the water, gnocchi, and spinach, stir well, and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened slightly.

Meanwhile, preheat the air fryer to 365°F (185°C) for 2 to 3 minutes. Arrange the salmon cubes (skin side down) in a single layer in the air fryer basket and cook for 5 to 6 minutes, until just cooked through.

Divide the Marry Me gnocchi between two plates and top with the salmon. Sprinkle with grated Parmesan, if desired, and serve immediately.