Crispy Potato Balls
Enjoy these delicious and versatile Crispy Potato Balls made from gnocchi and a blend of spices, served with a creamy vegan dip.
Ingredients
For the Crispy Potato Balls
- 450 g gnocchi (shelf, fridge, or frozen – regular/cauliflower/sweet potato) Use any type of gnocchi based on preference.
- 1 tbsp neutral oil For tossing the gnocchi.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 tbsp vegan parmesan Tossed with the hot gnocchi.
For the Dip
- 115 ml vegan mayo Base for the dip.
- 2 tsp sriracha Add to taste.
- 1 tbsp parsley, chopped
- 1 tsp lemon juice
Instructions
Preparation
- Preheat the air fryer to 200°C and grease the basket, or preheat the oven to 220°C and line a tray with parchment paper.
- Toss the gnocchi with the neutral oil and all the spices. If using frozen gnocchi, there is no need to thaw them first.
Cooking
- For the air fryer, cook fresh gnocchi for 11-14 minutes or frozen gnocchi for 13-16 minutes, making sure to shake the basket often for even cooking.
- For the oven, cook fresh gnocchi for 20-25 minutes or frozen gnocchi for 25-30 minutes, stirring halfway through. Broil for 1-2 minutes at the end to achieve extra crispiness if needed.
- Once cooked, toss the hot gnocchi with vegan parmesan.
Dip Preparation
- In a separate bowl, mix the dip ingredients: vegan mayo, sriracha, chopped parsley, and lemon juice. Chill the dip in the fridge for the best flavor.
Serving
- Serve the hot gnocchi with the chilled dip. Enjoy!
Notes
For best results, monitor cooking time based on appliance and type of gnocchi used. Use proper oil usage to avoid sogginess.