Stuffed gnocchi donuts

Mamma mia...



Total time: 45 minutes

Ingredients for 2 people

1 kg potatoes

500 g flour

8 rashers of streaky bacon

1 large mozzarella ball

4 tbps ricotta cheese

1 egg yolk

1 small glass of milk

8 cherry tomatoes

2 tsp baking powder

1 tbsp salt

Basil

1/2 L vegetable oil

Olive oil


Step 1/4

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.

Step 2/4

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.

Step 3/4

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.

Step 4/4

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.