Melon baller gnocchi

Who knew store-bought mash potatoes could be turned into this crispy, melt-in-your-mouth, garlic butter soaked gnocchi dinner? Using a melon baller, you can create the perfect round morsels of potatoey goodness that you only see at Italian restaurants!

Allergens: Recipe may contain gluten, milk, soy, sesame and egg.

6 Ingredients

  • 2 x 350g tub bought mashed potato

  • 225g (1 1/2 cups) plain flour

  • 1 egg, lightly whisked

  • 60ml (1/4 cup) extra virgin olive oil

  • 1/4 cup fresh sage leaves

  • 125g packet garlic butter, chopped

3 Method Steps

  • Step 1

    Place potato
    (2 x 350g tub bought mashed potato)
    in a medium bowl and stir until smooth. Add flour
    (225g (1 1/2 cups) plain flour)
    and egg
    (1 egg, lightly whisked)
    and stir until dough comes together. Use a melon baller dipped in flour to scoop balls from mixture (see notes).

  • Step 2

    Heat oil
    (60ml (1/4 cup) extra virgin olive oil)
    in a large frying pan over medium heat. Cook sage
    (1/4 cup fresh sage leaves)
    for 1 minute or until crisp. Transfer to a plate lined with paper towel to drain.

  • Step 3

    Add gnocchi to pan and cook, in batches, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Add garlic butter
    (125g packet garlic butter, chopped)
    to pan and cook for 2 minutes or until melted and just starting to brown. Return gnocchi to pan and stir gently until combined. Top with crispy sage to serve.
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Recipe Notes

If you don’t have a melon baller, simply roll 2 teaspoonfuls of the mixture into balls.

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