Recipe Stuffed Potato ‘Gnocchi’ Balls
Show more
If there’s one complaint we’ve ever had about gnocchi, it’s that those soft little heavenly pillows could be BIGGER. And maybe, stuffed with plant-based cheese, please? This recipe delivers just that.
You will need
Serves 5
For the gnocchi:
- 4 Dutch creams or non-waxy potatoes
- 3 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- Salt and pepper
- 2 tablespoons plant-based butter
- 1 tablespoon soy milk
- 1 block plant-based mozzarella, cut into 1-inch cubes
For the mayo:
- 100ml aquafaba (chickpea tin liquid)
- 1 tablespoon Dijon mustard
- 2 tablespoons liquid from the capers*
- 1 teaspoon smoked paprika
- 350ml grapeseed oil
- Pinch of salt
For the salad:
- 200g mixed salad leaves
- 2 tablespoons capers
- 2 tomatoes, diced
- 1/2 red onion, finely sliced
- 3 tablespoons olive oil
- 1 lemon, juice only
- Salt and pepper to taste
Recipe: Simon Toohey
Directions
-
Step 1
Preheat the oven to 180℃ and line a baking tray with baking paper.
-
Step 2
For the gnocchi, place the potatoes in cold water with salt and bring to boil. Cook until they are soft / breaking down. Drain and then place in a large mixing bowl.
-
Step 3
Dust over the flour, then add the onion & garlic powders, mustard, salt and pepper and mash it all up together. Then add your butter and soy milk and continue mashing until well combined.
-
Step 4
Roll a ball of mash in your hand (roughly palm-sized, but really it’s up to you!) and press your thumb into the centre. Place a square of cheese in the hole, and cover up with a little more mash.
-
Step 5
Place each potato ball in baking tray, drizzle with a little oil and bake in the oven for 20 minutes.
-
Step 6
For the mayonnaise, place all the ingredients in a high jug and with a stick blender starting from the bottom, slowly lift it up to the top until the sauce has thickened.
-
Step 7
Mix all the salad ingredients together in a bowl.
-
Step 8
Plate up some salad next to a potato ball (or two!), along with a generous dollop of your spiced mayo. Enjoy :)
Variation
*You can use lemon or vinegar for this too if you don’t have enough liquid from your capers!
Recipe: Simon Toohey
More nut-free dishes
Stuffed Potato ‘Gnocchi’ Balls
Directions
15 mins to prep
30 mins to cook
-
Step 1
Preheat the oven to 180℃ and line a baking tray with baking paper.
-
Step 2
For the gnocchi, place the potatoes in cold water with salt and bring to boil. Cook until they are soft / breaking down. Drain and then place in a large mixing bowl.
-
Step 3
Dust over the flour, then add the onion & garlic powders, mustard, salt and pepper and mash it all up together. Then add your butter and soy milk and continue mashing until well combined.
-
Step 4
Roll a ball of mash in your hand (roughly palm-sized, but really it’s up to you!) and press your thumb into the centre. Place a square of cheese in the hole, and cover up with a little more mash.
-
Step 5
Place each potato ball in baking tray, drizzle with a little oil and bake in the oven for 20 minutes.
-
Step 6
For the mayonnaise, place all the ingredients in a high jug and with a stick blender starting from the bottom, slowly lift it up to the top until the sauce has thickened.
-
Step 7
Mix all the salad ingredients together in a bowl.
-
Step 8
Plate up some salad next to a potato ball (or two!), along with a generous dollop of your spiced mayo. Enjoy :)
Variation
*You can use lemon or vinegar for this too if you don’t have enough liquid from your capers!
You will need
Serves 5
For the gnocchi:
- 4 Dutch creams or non-waxy potatoes
- 3 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- Salt and pepper
- 2 tablespoons plant-based butter
- 1 tablespoon soy milk
- 1 block plant-based mozzarella, cut into 1-inch cubes
For the mayo:
- 100ml aquafaba (chickpea tin liquid)
- 1 tablespoon Dijon mustard
- 2 tablespoons liquid from the capers*
- 1 teaspoon smoked paprika
- 350ml grapeseed oil
- Pinch of salt
For the salad:
- 200g mixed salad leaves
- 2 tablespoons capers
- 2 tomatoes, diced
- 1/2 red onion, finely sliced
- 3 tablespoons olive oil
- 1 lemon, juice only
- Salt and pepper to taste