Crumbed Gnocchi with Smokey Red Pepper Sauce

Makes Approx.
36 Skewers

Preparation
40 Minutes

Cooking Time
10 - 12 Minutes

Ingredients
– 1 x 330g jar Roasted Red Peppers, well drained and roughly chopped
– 1 cup whole egg mayonnaise
– 3 cloves garlic
– 1 teaspoon brown sugar
– 1/2 teaspoon smoked paprika
– Salt and freshly ground black pepper, to taste
– 1/3 cup plain flour
– 3 teaspoons garlic powder
– 3 teaspoons oregano leaves
– 1 teaspoon salt
– 1/4 teaspoon white pepper
– 500g Grand Italian Potato Gnocchi
– 2 eggs, well beaten
– 3-4 cups panko crumbs
– 500mL rice bran oil, for shallow frying

Method
1. In a food processor combine the peppers, mayo, garlic, sugar, paprika and seasonings and process until smooth. Refrigerate until required.
2. Combine the flour with the garlic powder, oregano and seasonings in a bowl. Place the eggs into a second bowl and the crumbs into a third bowl.
3. Toss one quarter of the gnocchi into the flour mixture and toss to coat well. Loosely shake off any excess as you transfer the gnocchi into the beaten egg. Toss the gnocchi through the egg until well coated then allow the excess to drain off as you transfer to the panko crumbs. Toss the gnocchi in the crumbs until well coated then place onto a tray. Repeat until all the gnocchi are coated. Thread 2 gnocchi into each cocktail skewer.
4. Heat the oil in a large frying pan over a med-high heat and shallow fry the skewers until the gnocchi are golden brown, drain well and keep warm until all the gnocchi are cooked. Place onto a serving plate or tasting board with the prepared sauce and serve garnished with fresh herbs. Serve immediately.

NB
Both the sauce and the crumbing of the gnocchi can be done ahead. Fry the gnocchi just prior to serving.