6 servings — 60 minutes
A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!
As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!
Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.
These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.
Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.
- russet potatoes 3 medium
- whole wheat flour 140 g
- bamboo charcoal powder 15 g
- salt 1.25 g
- Preheat oven to 200 °C (400 °F).
- Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).
- Sift 140 g (1 1/4 cup) of whole wheat flour, 15 g (1 tbsp) bamboo charcoal powder and 1.25 g (1/4 tsp) of salt together in a bowl.
- Mix the potatoes in gradually, and knead until you get a consistent dough.
- Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate 2 cm diameter.
- Proceed to cutting up the ropes into 2 cm sections.
- To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.
- Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.
- soy sauce 90 ml
- mirin 45 ml
- granulated sugar 20 g
- shiitake 5
- scallions 5 branches
- daikon 1/3 cup
- wakame 45 g
- shichimi togarashi To taste
- Rehydrate 45 g (3 tbsp) of wakame as well in a separate cup. Let stand for 5 minutes, drain, rinse and cut into smaller pieces.
- Chop up 5 scallion stalks and grate 5 cm of daikon. Squeeze water out of daikon, and set aside.
- When gnocchi are cooked, sauté in a pan with the sauce and 5 shiitake for 4-5 minutes.
- Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some shichimi togarashi on top!