· recipe ·
Mapo-Inspired Gnocchi with Tofu and Pork
Sichuan peppercorns give a citrusy, tingling sensation alongside chile heat. A little freshly crushed pepper goes a long way.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 640
- Protein
- 35 g
- Fat
- 27 g
- Carbs
- 67 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.
Brown the pork
Warm the olive oil over medium-high heat. Add the pork and cook, breaking it into fine crumbles, until browned and the thickest crumbles reach 160°F71°C.
Fry the aromatics and pastes
Finely grate the garlic and ginger and crush the Sichuan peppercorns. Add them to the pork with the doubanjiang and fermented black beans. Stir over medium heat until the oil turns red and the mixture smells fragrant.
Simmer the tofu sauce
Cut the soft tofu into cubes. Add the chicken broth and soy sauce and bring to a gentle simmer, then slide in the tofu. Simmer without vigorous stirring for 5 minutes.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Thicken the sauce
While the water heats, whisk the cornstarch with 2 tablespoons30 ml cool water. Add it in a thin stream while gently moving the sauce, then simmer until glossy and able to coat a spoon.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Fold and finish
Slide the gnocchi into the sauce and fold only enough to coat them without breaking the tofu. Remove from direct heat, add the sesame oil, and finish with thinly sliced scallions.
