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comment 376
2023 3 years ago
GNOCCH-BOKKI
INGREDIENTS
1 large leek
1 green onion
250g potatoes
65g flour
1 egg
SAUCE
½ cup dashi broth
½ tbsp soy sauce
½ tbsp gochujang
1 tsp fish sauce
1 tbsp mirin or white wine or vinegar
Butter 2 tbsp
Boil water and potatoes in a large pot until chopsticks pass through. Boil it for about 20 minutes.
Once boiled, cool the potatoes and remove the skins. I like to use a kitchen towel to peel the skin.
Pass the potatoes through a fine mesh sieve.
Mix the flour and salt together on a flat surface and make a well for the potatoes and eggs.
Form the dough slowly by mixing with your fingers from the middle. If the dough sticks, sprinkle a little more flour and shape it into a long rope.
Use a small knife or pastry cutter to cut at 2 cm intervals. Sprinkle with enough flour to prevent sticking.
Set aside the gnocchi in the refrigerator for 15 minutes.
While the gnocchi is in the fridge, prepare the sauce.
Mix water, soy sauce, red pepper paste, and cooking wine.
Cut the leeks into the same size as the gnocchi.
Melt the butter in a pan and fry the leeks in the butter over medium-low heat.
When the leeks are cooked, remove it to another bowl. (Once the leeks have finished cooking and golden brown, set aside on a separate plate)
Add the prepared sauce to the pan and bring to a boil over medium heat.
Add the gnocchi and cook for 8 minutes or until the sauce has thickened.
Plate the gnocchi and sauce in a bowl and garnish with roasted leeks. Drizzle with brown butter from the roasted leeks.
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