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Potato Gnocchi Sinugno

Potatoes in Pinoy desserts? You bet! Give the sinugno, a creamy Batangas delicacy, a boost in texture and taste by adding chewy potato gnocchi.
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Print Recipe
Total Time90 Mins
Prep Time60 Mins
Cook Time30 Mins
ServingsServes 3
Prep Method: BoiledFried

Dish

DessertSnack

Prep Time

60 Mins

Cook Time

30 Mins

Serving

Serves 3

Description

Potatoes in Pinoy desserts? You bet! Give the sinugno, a creamy Batangas delicacy, a boost in texture and taste by adding chewy potato gnocchi.

Ingredients

+

Potato Gnocchi:

  • 1 cup standard potato flakes (or 60 grams)
  • 1 cup hot water (or 236 ml hot water)
  • 1 large egg, beaten
  • 1 cup all-purpose flour (or 120 grams)
+

Sinugno:

  • ½ cup mung beans
  • 1 cup coconut milk
  • ½ cup sticky rice, washed
  • 7 tablespoons sugar (or 90 grams)

Preparation

Potato Gnocchi:

  1. Place potato flakes in a bowl then stir in hot water.
  2. Add egg. Stir in flour.
  3. On a lightly floured surface, knead 10 times forming a soft dough.
  4. Divide dough into four portions, and roll each portion into ½ inch-thick ropes; cut into ¾-inch pieces.
  5. Press and roll each piece with a lightly floured fork.
  6. In a large saucepan, bring water to a boil. Cook gnocchi for 30 to 60 seconds or until they float. Set aside.

Sinugno:

  1. Cook mung beans in a pan on medium-high heat. Toast until brown.
  2. Remove from heat, and let the beans cool down.
  3. Use a mortar and pestle to lightly crack the beans. Set aside.
  4. Boil coconut milk in a pot. Add in the sticky rice and mung beans.
  5. Stir thoroughly and cook in low heat for about 15 minutes. Check constantly and stir until the coconut milk has been fully absorbed.
  6. Stir in the sugar. Serve with potato gnocchi.

Notes

Corn kernels can also be used for this dish.

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Nutrition Facts Per Serving

Calories

624

Fat

18.33g

Sodium

62mg

Cholesterol

62mg

Vitamin C

19.2mg

Carbohydrates

105.2g

Fiber

3.6g

Protein

12.4g

Potassium

501mg

Sugar

31.5g

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