Potato Gnocchi with Curry Sauce

Name: Potato Gnocchi with Curry Sauce
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz cooked, peeled potatoes (about 400 grams); 1 2/3 cups bread flour (about 200 grams); 1 large egg; 14 oz raw shrimp, peeled and deveined, tails on (about 400 grams); 1 head broccoli; 1 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon butter; 1 onion; 2 small cubes curry roux; 2 cups water (500 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Gnocchi is a traditional Italian pasta made mainly from mashed potatoes, combined with eggs and flour to hold its shape. It has a wonderfully soft and flavorful texture. This classic Italian dish is a staple comfort food. Using an egg slicer to shape the gnocchi is a clever kitchen trick that makes the process easier and more precise. If you have leftover curry gnocchi, you can prepare some vegetables, tomatoes, and sliced gnocchi to create another delicious meal. Enjoy a hot bowl of gnocchi vegetable soup to warm your stomach and satisfy your heart.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

30 minutes

Serves 4 servings

14 ozcooked, peeled potatoes (about 400 grams)
1 2/3 cupsbread flour (about 200 grams)
1large egg
14 ozraw shrimp, peeled and deveined, tails on (about 400 grams)
1 headbroccoli
[For the Dough]
1 teaspoonsalt
1/4 teaspoonwhite pepper
[For the Sauce]
1 tablespoonbutter
1onion
2small cubes curry roux
2 cupswater (500 ml)

Saved

Steps

30 minutes

1

Prepare the ingredients: Wash and cut the broccoli into small florets, dice the onion, and peel and devein the shrimp, leaving the tails on.
2

Bring a pot of water to a boil. Blanch the broccoli and shrimp, then set aside.
3

Weigh out the bread flour.
4

Steam the potatoes and mash them while hot; cold potatoes are harder to mash and may become lumpy. Add some shredded carrot, salt, and white pepper to the potatoes for flavor.
5

Sift the bread flour twice, then mix it with the mashed potatoes. Combine and knead into a dough. Avoid overmixing to prevent stickiness. Use a little all-purpose flour as needed to keep your hands from sticking.
6

Shape the potato dough into a ball.
7

Make a well in the center of the dough, add the egg, and knead again until smooth.
8

Roll the dough into long ropes, cut into bite-sized pieces, roll into balls, and use an egg slicer to create ridges (this helps the gnocchi absorb more flavor during cooking).
9

Use a skewer or spoon to roll the dough pieces and create deep grooves. The finished gnocchi can be frozen for later use.
10

Fill a pot with water and bring to a boil. Add the gnocchi and cook until they float to the surface, then remove them immediately to prevent overcooking.
11

Set the cooked gnocchi aside.
12

Heat a pan and melt the butter. Sauté the onion until fragrant.
13

Add the curry roux cubes and stir-fry until well combined.
14

Pour in 2 cups (500 ml) of water and stir to dissolve the curry roux.
15

Add the gnocchi to the pan, cover, and simmer for 5 minutes.
16

Stir again to let the gnocchi absorb the curry flavor.
17

Arrange the shrimp and broccoli on a plate, then add the potato gnocchi. Enjoy this Italian-Japanese fusion dish.
18

For leftover curry gnocchi, prepare some vegetables and tomatoes, slice the gnocchi, and cook them together for another tasty meal. Hot curry gnocchi vegetable soup is comforting and satisfying.
19

[Tips]
* The main ingredients for Italian gnocchi are potatoes, flour, and eggs—a simple and classic Italian comfort food.
* You can also use pumpkin puree to make gnocchi. The water content of the vegetables will affect the dough texture. Try using spinach juice, carrot juice, or squid ink to change the color of the gnocchi and add variety.