· recipe ·
Potato Gnocchi with Gochujang Butter
Gochujang combines fermented chile flavor with salt and sweetness. Its sugars can scorch, so it is most useful here as a brief finishing glaze.
Time and servings
- Prep
- 50 min
- Cook
- 65 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 9 g
- Fat
- 18 g
- Carbs
- 65 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.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the gochujang butter
While the water heats, mash the gochujang with 3 tablespoons45 ml softened butter and the rice vinegar until smooth. Thinly slice the scallions.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Melt the remaining butter over medium-high heat. Add the gnocchi and let their broad sides turn golden before turning them to color another side.
Glaze and serve
Lower the heat and add the gochujang butter, tossing just until the glaze coats the ridges. Remove from direct heat and finish with scallions and toasted sesame seeds.
