Seungwoo Dad's Potato Gnocchi

Name: Seungwoo Dad's Potato Gnocchi
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Potato (enough); Flour (measured amount); Egg 1; Butter (plenty); Salt a little; Pepper a little

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.

40 min Difficulty Hard Noodles & bunsik

Main ingredients

PotatoFlourEggButterSaltPepper

Ingredients needed 2 servings

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Potato Flour Egg Butter Salt Pepper

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Potato (enough)

Flour (measured amount)

Egg 1

Butter (plenty)

Salt a little

Pepper a little

Recipe

Steam potatoes until fluffy and dry, then immediately pass them through a garlic press or ricer while hot to finely mash. Let cool slightly.
Over the fine potato mash, add egg yolk and the measured amount of flour precisely.
Do not knead the dough vigorously, as it will ruin the texture. Instead, use a scraper or the side of your hand to cut and gently fold the dough together into a single mass, as if chopping.
When the dough comes together smoothly without excess flour, dust the work surface with flour, then roll the dough into a long, rounded log.
Using a knife, cut the log into uniform small pieces about the size of a finger joint, in a rectangular shape.
Lightly press each piece against a gnocchi board or the back of a fork, rolling it to create ridges that will hold the sauce.
Add the gnocchi to salted boiling water and cook until they float to the surface, about 1 to 1.5 minutes. Drain them gently.
In a dry pan, melt plenty of butter over low heat until the foam subsides and the butter turns a clear brown color with a nutty aroma, making brown butter sauce.
Season the brown butter sauce lightly with salt and pepper, then add the boiled gnocchi. Fry until both sides are crispy and golden brown.

Finely mash steamed fluffy potatoes, then mix with egg and flour by cutting and folding to avoid gluten development, forming a dough.
Roll the dough into a long snake, cut into small pieces, roll over the back of a fork to create indentations, then boil in water for 1 minute.
In a pan, gently brown butter until nutty and golden, then add the boiled gnocchi and fry until crispy and browned on both sides.

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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