Asian gnocchi stir-fry
with endives, spring onion, mushrooms and cabbage
The sauce and vegetables give these homemade gnocchi a traditional Asian taste and will for sure surprise your guests.
egg, wheat, soya, gluten, sesame
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the gnocchi: wash the potatoes and boil the whole potatoes in their skin in plenty of water. Once tender, drain the water and peel them while they're still hot. Use a clean cloth, so you don't burn yourself. Make a puree of the potatoes and place it in a bowl with half of the flour (75g), 2 pinches of salt and nutmeg. Beat the egg with a fork to liquid and place 3 tablespoons of the beaten egg in the bowl with the potatoes. Mix all the ingredients until you get a smooth dough. Divide the dough into 4 buns, and with the help of the remaining flour (to avoid sticking), roll it out into a cylinder of approx. 1cm thick. Cut it into small balls of 1cm each side. Repeat this for the remaining dough. Place the gnocchi on a plate covered with flour. You can use a fork to give them their traditional shape.
Bring plenty of water to a boil in a pot and add salt to taste.
Wash the vegetables. Cut the pepper, carrot, cabbage, spring onion and endives into thin strips. Cut the mushrooms into slices and chop the garlic. Heat 3 tablespoons of oil in a frying pan and sauté all the vegetables for a few minutes until they're tender without losing their crispiness. Once the vegetables are ready, add the oriental sauce and mix it well. Once it comes to a boil, reduce the heat to a minimum.
Cook the gnocchi in the boiling water. Once they start floating, reduce the heat and cook them for 1 more minute. Drain the water.