Any Gnocchi fans here? A beautiful fusion of Gnocchi with spicy tom yum cream is absolutely thirst-quenching. Help yourself with another serving too.
70g U.S. Dehydrated Potato Granules
240g Boiling water
1 Egg, beaten
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 Cracked Black Pepper
20g Thai Basil
1pcs Red Chili, sliced
50g Tom Yum Paste
30g Coriander Leaves, chopped
Prep Time: 5min | Cook Time: 20min
Methods to Prepare Filling
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.
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.
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
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.
Sauté the ingredients until soft. Add in cooking cream & season to taste.
Add in gnocchi and toss. Serve on a large plate.
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