A warming lunch or supper with a bit of help from our favourite garlic infused cooking oil!
Recipe by The Devilled Egg | The Online Cookery School.
- 500g cooked potatoes grated
- 150g plain flour
- 1 whole egg
- 1 egg yolk
- 10g softened butter
- 1 teaspoon of salt
- 500g parboiled gnocchi
- 100g spicy Nduja
- 1 teaspoon of Fussels Garlic Rapeseed Oil (The perfect garlic oil for cooking!)
- 200g cherry tomatoes, halved
- 1 ball of mozzarella, torn
- 1 small bunch of wild garlic, sliced
For the gnocchi:
add flour, eggs, butter and salt to the grated potatoes and knead until you get a smooth dough.
Roll into little finger shapes and set aside (or roll into little balls). You could keep this in the fridge for a few days or freeze to use later.
Bring a pan of salted water to boil, place gnocchi into the boiling water and boil until they come to the surface (about 2 minutes).
Preheat the oven to 200C.
Combine the gnocchi with the rest of the ingredients and bake for 20 minutes until piping hot and the cheese is melted and turning golden.