Airfryer potato balls with vodka sauce

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 317, total fat 10 G., saturated fats 5 G., proteins 9 G., carbohydrates 38 G., fiber 3 G., cholesterol 54 mg, sodium 599 mg, sugar 4 G.

These potato puffs are so delicious, everyone at your next party will be asking for more. They're made with the same dough as Italian gnocchi. After being air-fried, they become crispy and golden on the outside and tender on the inside. Serve them as an appetizer with a tomato vodka sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Potato balls

700 g Russet-Burbank potatoes
3/4 cup premium flour + extra for working with the dough
1 large egg, lightly beaten
Olive oil cooking spray
Special equipment: press-puree or grater; 6-liter air fryer

Vodka sauce

1 tbsp extra-virgin olive oil
1/2 small onion, finely diced (about 1/3 cup)
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
0.5 cups of vodka
1 can (425 g) of tomato sauce
1/3 cup heavy cream
1/4 tbsp. freshly grated Parmesan (about 45 g)
4 torn basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mashed potatoes, vodka, tomato sauce, Parmesan cheese, basil

Cooking the dish according to the recipe:

Potato balls:

Place the potatoes in a large saucepan and cover with cold water to a depth of 2 cm. Bring to a boil over medium-high heat. Cook, adding more water if necessary, until the potatoes are tender when pierced with the tip of a knife, 40–50 minutes. Drain and set the potatoes aside to cool slightly and handle.
Meanwhile, prepare the vodka sauce.:

In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red pepper flakes, and a generous pinch of salt and black pepper and continue cooking, stirring, until fragrant, about 30 seconds. Remove the saucepan from the heat and add the vodka and tomato sauce. Return the saucepan to medium heat and simmer, stirring frequently, until all the alcohol has evaporated, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce has thickened slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep the sauce warm.

Peel the potatoes and cut the flesh into large pieces. Press the potato flesh through a potato masher (or grate it on a coarse grater) to form a mound on a clean work surface and sprinkle with 1 teaspoon of salt. Let the potatoes cool completely.
Sprinkle the potato mound with flour. Pour in the egg and begin mixing with a fork until everything starts to stick together. Gently knead the dough with your hands for about 2 minutes, being careful not to compact it too much. Form the dough into a ball.
Line a baking sheet with parchment paper. Cut the dough into 4 wedges. Working with one piece at a time, on a lightly floured surface, roll the dough into a 2cm-wide rope. Cut the rope into 2cm-long pieces. Roll each piece between your palms into a ball. Place on the prepared baking sheet. Repeat with the remaining dough.
Place half of the potato dough balls evenly spaced in the air fryer basket and spray generously with olive oil cooking spray. Cook at 350°F (175°C), turning once, until golden brown, about 12 minutes. Fry the remaining balls in the same manner. Serve with warm vodka dipping sauce.