Stuffed Gnocchi Balls in the Tupperware Football Mould

Name: Stuffed Potato Gnocchi Balls
Prep time: 15 min
Cook time: 38 min
Total time: 55 min
Yield: 6 pieces
Ingredients: 1 floury potato (about 240 g / 8 1/2 oz); 20 g (1 1/2 tbsp) butter; 2 ml (1/2 tsp) dried baker's yeast; 50 g (1 3/4 oz) mozzarella; 100 g (3 1/2 oz) smoked bacon matchsticks (lardons); 1 egg; 75 g (3/4 cup) grated parmesan or emmental; 70 g (1/2 cup) flour; 1 ml (1/4 tsp) salt; Poppy seeds or golden sesame seeds

Stuffed Potato Gnocchi Balls

A potato and parmesan dough, close to gnocchi, wrapped around a centre of smoky bacon and melting mozzarella. The potato and bacon are cooked in the MicroCook Pitcher, and the Mini Football Mould holds the filled dough in shape while it bakes to a golden crust.

In brief Stuffed Potato Gnocchi Balls is a snacks & party food recipe cooked in the Tupperware Silicone mould. It takes 55 minutes in total and serves 6 pieces.

Total time

55 min

Prep

15 min

Cook

38 min

Rest

2 min

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Method

Prick the potato skin and cook it with 10 ml (2 tsp) water in the Tupperware MicroCook Pitcher 1 l for about 6 minutes at 600 W. Leave to stand for 2 minutes.
Drain and peel the potato, then mash it with the butter and dried yeast using a potato masher.
Cut the mozzarella into small pieces. Cook the bacon in the rinsed pitcher for 2 minutes at 600 W, then drain it. Heat the oven to 180 °C (350 °F), conventional setting.
Stir the egg, parmesan, flour and salt into the potato with a silicone spatula until the dough is even.
Scatter a few seeds in the middle of each cavity of the Tupperware Mini Football Mould set on the cold oven rack, then share the dough between them.
Hollow out the centre of each portion, fill it generously with bacon and mozzarella and fold a little dough back over to close it. Press gently so the dough sticks to the sides of the mould.
Bake on a low shelf for about 30 minutes. Serve warm as a snack or a starter, with rocket salad if you like.