Main Dish

U.S. Potato Gnocchi with Spicy Tom Yum Cream

  • Ready Time: 25min
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  • Prep Time: 5min
    Cook Time: 20min
  • Cuisine: Thai
  • Serves: 1-2
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Any Gnocchi fans here? A beautiful fusion of Gnocchi with spicy tom yum cream is absolutely thirst-quenching. Help yourself with another serving too.


For Filling

  • 70g U.S. Dehydrated Potato Granules
  • 240g Boiling water
  • 1 Egg, beaten
  • 5g Salt
  • 3g Ground black pepper
  • 190g All-purpose flour

For Spicy Tom Yum Cream

  • 100g Yellow Zucchini
  • 25g Garlic cloves, finely chopped
  • 10g Lemongrass, finely chopped
  • 20g Yellow Onion, finely chopped
  • 4pcs Red Chilies, sliced
  • 2pcs Shitake Mushrooms, thinly sliced
  • 250ml Cooking Cream
  • 5g Salt
  • 5g Cracked Black Pepper
  • 20g Thai Basil
  • 1pcs Red Chili, sliced
  • 30g Sugar
  • 50g Tom Yum Paste
  • 30g Coriander Leaves, chopped

Prep Time: 5min | Cook Time: 20min

Methods to Prepare Filling

  1. Place the U.S. Dehydrated Potato Granulesin a medium-size bowl. Pour in boiling water; stir until the mixture rehydrates and becomes mashed potatoes. Set aside to cool. Add egg, salt, pepper and stir.Blend in sufficient flour to make a fairly stiff dough. Turn dough out on a well-floured board and knead lightly.
  2. Divide dough in half. Shape each half into a long thin roll, similar to a breadstick thickness. Dip a knife in flour and cut the dough into bite-size pieces.
  3. Place a few gnocchi in boiling water. Remove with a slotted spoon once the gnocchi rise to the top. Repeat until all gnocchi are cooked.

Methods to Prepare Sauce

  1. Heat pan and add in the oil. Add in onion, garlic, lemongrass and sauté until fragrant. Add in tom yum paste and continue to sauté before adding in the rest of ingredients except for the salt, sugar and pepper.
  2. Sauté the ingredients until soft. Add in cooking cream & season to taste.
  3. Add in gnocchi and toss. Serve on a large plate.


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