Seungwoo Dad's Potato Gnocchi
A pasta made by steaming potatoes without excess moisture, mixing with minimal flour to create a light dough, boiling, and then pan-frying in a savory butter sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid overworking or kneading the dough like sujebi dough, as it will develop gluten, causing the potato's delicate melt-in-your-mouth texture to become tough and chewy like rice cakes.
- When browning the butter, the golden time to remove from heat is very short; if missed, the sauce can quickly blacken and burn. Once the color changes, immediately turn off the heat.
Recommended for
- Those who want to perfectly recreate at home the authentic potato gnocchi that melts like cotton candy in your mouth, as served at restaurant brunch spots.
- Those who wish to indulge in the fantastic harmony of deep, nutty brown butter sauce and soft roasted potatoes.
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