· recipe ·
Thai Basil Pork Gnocchi
Thai basil has a sweet, anise-like aroma that differs from the basil used in pesto. Adding it at the end keeps that aroma fresh.
Time and servings
- Prep
- 45 min
- Cook
- 85 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 700
- Protein
- 35 g
- Fat
- 35 g
- Carbs
- 62 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.
Mix the stir-fry sauce
Finely grate the garlic and thinly slice the chiles. Stir the fish sauce, oyster sauce, and brown sugar together until the sugar begins to dissolve.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Cook the pork
While the water heats, heat a skillet over medium-high heat. Add the pork and cook, breaking it into small crumbles, until browned and the thickest crumbles reach 160°F71°C. Add the garlic and chiles for 30 seconds, then add the stir-fry sauce and reduce until glossy.
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 and combine
Warm 2 tablespoons30 ml olive oil in a second skillet over medium-high heat and crisp the gnocchi on their broad sides. Fold them into the pork off direct heat with the Thai basil, keeping the leaves bright.
Cook the fried eggs
Warm 1 tablespoon15 ml olive oil over medium heat in the now-empty gnocchi skillet. Fry the eggs until their edges are crisp and both whites and yolks are firm. Serve them straight from the skillet over the gnocchi.
Add the eggs
Divide the basil pork gnocchi among bowls and place one fully cooked fried egg over each portion. Serve immediately.
