Make Sautéed Potato "Gnocchi" Balls
Enter the Sautéed Potato Ball a dish that feels like a cross between a soft Italian gnocchi and a savory Asian street food snack.
Servings: 4
Ingredients
- The Potato Dough:
- 4 –5 Medium Potatoes Boiled and peeled
- 1 cup Cornstarch adjust as needed for a non-sticky dough
- 1 tsp Salt or to taste
- The Aromatic Sauce:
- 2 tbsp Butter
- 4 cloves Garlic minced or thinly sliced
- 1 tsp Red Pepper Powder Paprika
- 1 tsp Dried Mint
- 1 tbsp Soy Sauce
Instructions
- Create the Smooth Base
- Mash: Place the warm, boiled potatoes in a large bowl. Mash them thoroughly until completely smooth and free of any lumps.
- Season: Stir in the salt and a portion of the cornstarch.
- Knead the Dough
- Incorporate: Gradually add the remaining cornstarch while kneading by hand.
- Texture: Continue kneading until the dough reaches a soft, pliable, and non-sticky consistency (similar to modeling clay).
- Shape and Boil
- Form: Pinch off small pieces of dough and roll them into uniform, bite-sized balls between your palms.
- Boil: Drop the balls into a pot of boiling salted water.
- Timing: Cook for 4–5 minutes. Once the balls float to the surface, remove them with a slotted spoon.
- Sauté the Aromatics
- Melt: In a separate large skillet, melt the butter over medium heat.
- Sizzle: Add the garlic and sauté until fragrant. Stir in the red pepper powder, soy sauce, and dried mint to create a vibrant, savory base.
- The Final Toss
- Glaze: Add the cooked potato balls to the skillet.
- Coat: Toss gently for 2–3 minutes until every ball is thoroughly coated in the red garlicky butter and slightly seared. Serve immediately.