World of Gnocchi

· recipe ·

Ube Gnocchi with Coconut Brown Butter

Unsweetened ube and sweetened ube halaya are different products; the latter includes sugar and often added fat.

Ube Gnocchi with Coconut Brown Butter

Time and servings

Prep
35 min
Cook
100 min
Total
135 min
Servings
4

Nutrition per serving

Calories
about 810
Protein
12 g
Fat
47 g
Carbs
91 g
  1. Dry the ube

    Dry the ube

    Start with the completely thawed ube purée (see the thaw-ahead note). Cook it in a wide skillet over medium-low heat until excess moisture evaporates and the purée holds a furrow. Cool for 10 minutes.

  2. Bake and rice the potato

    Bake and rice the potato

    Pierce the potato and bake at 425°F220°C until tender. Peel it while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out briefly so surface steam can escape.

  3. Mix the ube dough

    Mix the ube dough

    Combine the dry ube and warm potato with the egg yolk and 1/2 tsp3 g of the salt. Fold in the flour just until a cohesive purple dough forms; sweetened ube halaya is not interchangeable here.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    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.

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  6. Toast the coconut

    Toast the coconut

    Toast the coconut flakes in a dry skillet until golden, then transfer them to a plate. Thinly slice the red chile and chop the cilantro.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Make the coconut brown butter

    Make the coconut brown butter

    While the water heats, melt the butter over medium heat until its milk solids turn hazelnut brown. Lower the heat, stir in the coconut cream, and simmer gently until cohesive; remove from direct heat before stirring in the calamansi juice.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.

  10. Ube Gnocchi with Coconut Brown Butter

    Coat and finish

    Turn the hot ube gnocchi through the coconut brown butter. Finish with toasted coconut, sliced chile, and cilantro so the purple dumplings remain visible.

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