· recipe ·
Kimchi Fried Gnocchi with a Jammy Egg
Older, tangier kimchi is especially useful in cooked dishes. Its sourness balances rich bacon and egg.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 560
- Protein
- 20 g
- Fat
- 27 g
- Carbs
- 59 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the jammy eggs
Lower the pasteurized eggs into simmering water and cook for 7 minutes. Transfer them to cold water, then peel carefully. The whites should be set and the yolks thick but still jammy.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Separate the kimchi and brine
While the water heats, squeeze the kimchi gently over a bowl and reserve its liquid. Cut the cabbage into bite-size pieces. Cut the bacon crosswise and thinly slice the scallions.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the bacon and gnocchi
Cook the bacon over medium heat until crisp and transfer it to a plate. Add the gnocchi to the rendered fat and let their broad sides turn golden before moving them.
Add the kimchi finish
Add the kimchi solids and gochugaru and cook for 2 minutes. Add the reserved brine and sesame oil and toss until the liquid glazes the gnocchi. Return the bacon and remove from direct heat.
Top each portion
Halve the jammy eggs and place them over the gnocchi. Finish with the scallions and tear the gim over the top immediately before serving.
