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Forget everything you thought you knew about gnocchi. This unusual recipe transforms soft potato dumplings into crispy, addictive bites coated in Greenfields Cajun Seasoning and served with a zingy lime yoghurt dip. Think popcorn chicken vibes, but with a pillowy centre and a fiery southern twist. Whether you’re serving it as a cheeky snack, an unexpected starter, or a Netflix-night munch, this is a recipe guaranteed to surprise and delight.
Prep time: 10 minutes
Cooking time: 15 minutes
For the Cajun Popcorn Gnocchi:
500g shop-bought fresh gnocchi
2 tbsp cornflour
1 tbsp Greenfields Cajun Seasoning
½ tsp Greenfields Smoked Paprika (optional for extra depth)
½ tsp sea salt
Vegetable oil, for frying
For the Lime Yoghurt Dip:
150g Greek-style yoghurt
Zest and juice of 1 lime
½ tsp Greenfields Garlic Powder
Pinch of Greenfields Cracked Black Pepper
Pinch of salt
Boil the gnocchi:
Bring a pan of salted water to a gentle boil. Cook the gnocchi for 2–3 minutes until they float. Drain and let cool slightly.
Dry and coat:
Pat the gnocchi dry with a clean tea towel. In a large bowl, mix the cornflour, Cajun seasoning, smoked paprika (if using), and salt. Toss the gnocchi in the spice mix until evenly coated.
Fry until crispy:
Heat about 2cm of vegetable oil in a frying pan over medium-high heat. Fry the coated gnocchi in batches, turning frequently, for 2–3 minutes or until golden and crisp. Drain on kitchen paper.
Make the dip:
In a small bowl, mix the yoghurt with lime zest, juice, garlic powder, pepper, and a pinch of salt. Adjust to taste.
Serve immediately:
Serve the hot gnocchi popcorn-style in a bowl or cone with the lime dip on the side.
Energy: 295 kcal
Fat: 14g
Carbs: 35g
Protein: 7g
Salt: 0.8g
I served this at a garden party and no one could believe it was gnocchi
The ingredients used in this recipe could also be used to create…
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