[laughing Kitchen Creative Dishes] Kimchi Italian Gnocchi

Name: [laughing Kitchen Creative Dishes] Kimchi Italian Gnocchi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g potato; 1 piece egg; 150g Flour; 150g kimchi; 100g Pork belly; 100g butter; 50g Light cream; 50ml chicken soup; 30g Parmesan cheese; 100g onion; 500g squash; 20g salt; Some Black pepper; Some olive oil; 50g Korean Hot Sauce

by Smile kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

[laughing Kitchen Creative Dishes] Kimchi Italian Gnocchi

1. Take a large pot, add enough cold water, add 10 grams of salt, potatoes with skin, and cook for about 20 minutes. Drain the cooked potatoes, peel them off, and mash them while they are hot. Add eggs, flour, salt and black pepper to the mashed potatoes, and stir well until the potatoes have absorbed all the seasonings.

[laughing Kitchen Creative Dishes] Kimchi Italian Gnocchi recipe

2. Put the processed mashed potatoes on a wooden board, sprinkle some flour on the wooden board; knead the dough with both hands until the dough is smooth; divide the large dough into fist-sized dough and roll it into strips about 3 cm thick.

3. Cut into 2 cm pieces.

4. Knead it smoothly with your hands, and gently press out the texture with a food fork to make Italian gnocchi. Place the finished gnocchi on a tray sprinkled with flour, leaving space between each piece to prevent the gnocchi from sticking together.

5. Boil a large pot with water and add 10 grams of salt; put the spaghetti gnocchi in the boiling water.

6. Cook until the gnocchi is fully cooked and rinse with cold water to cool down and control the moisture.

7. Shred the onion, cut the zucchini into pieces, and slice the pork belly; put butter and olive oil in the pot, stir-fry the pork belly until the oil comes out, add the onion and fry until it is soft and fragrant.

8. Add zucchini, stir fry, add Korean kimchi, cooked spaghetti gnocchi, and Korean chili sauce, stir and fry well, then add light cream and chicken broth, mix well and cook for 1 minute.

9. Turn off the heat and serve, and finally put on the Parmesan cheese.

Tips:
Tips:

1. When boiling potatoes, do not pour the potatoes into boiling water, use cold water to prevent the potato skin from cracking, so as to prevent the potatoes from being too moist.

2. Cooked spaghetti can be stored for 2-3 days in cold storage; frozen can be stored for 3 months; quick-frozen spaghetti should be cooked in boiling water for 6-7 minutes when eating.