Stuffed gnocchi donuts
Peel, cut and cook the potatoes in salted water. Then drain and mash them with the egg yolk, flour, milk, baking powder and salt. Mix until you get a smooth dough.
Place the dough on a floured surface and roll it out with a rolling pin. Once rolled out, cut 4 rectangles that are 20 x 8 cm.
Place 2 bacon rashers vertically on a chopping board spaced apart. Place the first dough rectangle horizontally across the bacon, and place into the middle of the dough thin slices of cherry tomato and a layer of ricotta. Add a few basil leaves, sliced mozzarella and a drizzle of olive oil. Close the dough together and roll the bacon up around it, and fold it together to form a ring. Repeat the process to form 4 donuts.
Fry the donuts in hot oil until they have a nice golden colour. Drain them on some kitchen paper to remove the excess oil, then enjoy hot.
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