Lee Jae-hoon's Potato Gnocchi

Name: Lee Jae-hoon's Potato Gnocchi
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 300g potato; 500g bread flour; 1 egg; 100ml fresh cream; 50g cheese; 0.5 teaspoon chicken stock; 10g almond; a pinch of salt

A potato gnocchi recipe where boiled potatoes are mixed with flour and egg to create a chewy dough, then tossed in a smooth cream sauce.

35 min Difficulty Normal Noodles & bunsik

Main ingredients

potato bread flour egg fresh cream cheese almond

Ingredients needed

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potato bread flour egg fresh cream cheese almond

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Recipe

Pass the boiled potatoes through a sieve while still warm.
Add bread flour and egg to the sieved potatoes and knead well to make the gnocchi dough.
Dust the work surface and dough with flour, then roll it out into a long rope, cut into bite-sized pieces, and shape them.
Bring salted water to a boil in a pot, add the gnocchi dough, and blanch for 2–3 minutes until they float to the surface.
In a pan, add fresh cream, cheese, and chicken stock, and simmer until the sauce reduces and thickens slightly.
Add the blanched gnocchi to the cream sauce pan and gently toss until well coated.
Plate the finished gnocchi and top with grated cheese and sliced almonds to finish.

Mix mashed potatoes with bread flour and egg to make the gnocchi dough.
Shape the dough, cut it, and blanch in salted water.
Toss the gnocchi in a fresh cream and cheese sauce, then garnish and serve.

Cooking tips

Pass the potatoes through a sieve while they are still warm to create a smooth dough without lumps.
When blanching the dough, if they float to the surface, it means they are fully cooked inside, so remove them immediately.