Potato Gnocchi Sinugno

Preparation

Prep Time: 60min | Cook Time: 30min

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.