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Gnocc-bokki

When Italy meets Korea in a dish, you get the epic fusion of gnocchi and tteokbokki - meet Gnocc-bokki! This delicious cultural mash-up by Chef Wado Siman is a dish you wouldn't want to miss!

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Cuisine: AsianItalianKorean

Dish

Main Dish

Description

When Italy meets Korea in a dish, you get the epic fusion of gnocchi and tteokbokki - meet Gnocc-bokki! This delicious cultural mash-up by Chef Wado Siman is a dish you wouldn't want to miss!

Ingredients

Gnocchi

2 cups U.S. Dehydrated Potato Flakes
1 ¼ cups All-Purpose Flour
1 cup Water
2 whole Eggs
1 Egg Yolk
½ teaspoon Salt
⅓ cup Grated Parmesan Cheese

Tteokbokki Sauce

3 cups Water
3 tablespoons Gochujang
1 ½ tablespoons Sugar
1 ½ tablespoons Soy Sauce
1 tablespoon Gochugaru
2 cloves Garlic, minced

Gnocc-bokki Plate

2 Hard-Boiled Eggs
1 cup Fish Cake, sliced into strips
8-12 pieces Onion Leeks, sliced
½ cup Sliced Carrots
Spring Onion, chopped
Roasted Sesame Seeds

Preparation

Gnocchi:

Heat water and fold in the potato flakes.
Once cooled, whisk in the eggs until fully incorporated.
Fold in the flour, salt, and parmesan cheese, and knead into a dough.
Roll the dough into mini logs and cut to your desired shape and size.
In a non-stick pan, sear the gnocchi in oil for 2-3 minutes or until golden brown.

Everything else:

In a bowl, mix all the tteokbokki sauce ingredients and transfer to a deep pan and let it simmer.
Add the fish cake, onion leeks, and gnocchi, toss until thick.
Assemble the dish on a plate and add sliced hard-boiled eggs.
Garnish with sesame seeds, spring onions, and cheddar cheese.

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