Chili-Garlic Seared Gnocchi

Ingredients

• 12 oz Russet potato (1 large potato)
• 0.5 cup Bread flour (Plus a little extra if needed for shaping; the recipe's measured amount is used in the dough.)
• 2 tbsp TRULY 100% Extra Virgin Olive Oil (1 tablespoon for coating the cooked gnocchi and 1 tablespoon for searing)
• 2 tbsp Garlic cloves (Thinly sliced)
• 2 tbsp Dried Tien Tsin chilies (Cut with shears into 1/2- to 3/4-inch segments)
• 2 tbsp Taucheo (Fermented yellow soybean paste; roughly chopped douchi may be substituted)
• 0.25 cup Celery (Sliced on a bias into 1/4-inch pieces)
• Salt (For the boiling water; amount not specified)
• 0.25 cup Cooking water (Reserved from boiling the gnocchi)
• 1.5 fl oz Cultured shallot-lemon yogurt (For garnish; thick, creamy plain unsweetened nondairy yogurt may be substituted)
• Fresh celery leaves (For garnish)
• Fresh tarragon leaves (For garnish)
• Fried shallots (For garnish)
• TRULY 100% Extra Virgin Olive Oil (For drizzling at the end)

Steps

1. 1

   Scrub the potato clean under running water and poke several holes all over with a fork. Place it on a baking sheet and bake at 450°F for about 1 hour, or until it is easily pierced with a fork.

2. 2

   Allow the potato to cool just enough to handle safely. Slice it in half lengthwise, scoop out the flesh, and pass it through a potato ricer onto a clean, dry work surface.

3. 3

   Spread the riced potato into an even layer about 3/4 inch thick, taking care not to compact it. Let it stand for 5–7 minutes, until it stops steaming.

4. 4

   Dust the potato evenly with 1/4 cup of the bread flour. Using a bench scraper, gently fold and scoop the potato to combine it with the flour without compacting it.

5. 5

   When the potato has absorbed the flour, dust it with the remaining measured flour and repeat the gentle folding and scooping. Add a little extra flour only if you prefer a chewier gnocchi.

6. 6

   Knead the dough for 10 seconds, then form it into a smooth, flattened rectangle about 1 inch thick.

7. 7

   Using a bench scraper, cut the dough into long strips about 3/4 inch wide. Roll each strip into a rope, using a light dusting of flour if needed to prevent sticking, then cut the ropes into individual gnocchi about 3/4 inch long.

8. 8

   Bring a large pot of salted water to a boil. Add the gnocchi and, once they float to the surface, remove them with a slotted spoon after about 1–1 1/2 minutes.

9. 9

   Drain the gnocchi, reserving 1/4 cup of the cooking water. Toss the drained gnocchi with 1 tablespoon of the olive oil.

10. 10

    Heat a wok or wide sauté pan over high heat. Add the remaining 1 tablespoon olive oil and rotate the pan to coat the bottom and sides.

11. 11

    Add the cooked gnocchi and sear until they begin to turn golden brown.

12. 12

    Add the sliced garlic and stir-fry for about 5–10 seconds.

13. 13

    Add the segmented dried chilies and stir-fry for about 5–10 seconds.

14. 14

    Add the taucheo and stir-fry for about 5–10 seconds.

15. 15

    Add the sliced celery and stir-fry for about 5–10 seconds.

16. 16

    Add a spoonful or two of the reserved cooking water. Let the liquid come to a boil, then stir well until it forms a tight sauce that lightly coats the gnocchi. Taste and adjust the seasoning to your preference.

17. 17

    Transfer the gnocchi to a plate. Finish with a generous dollop of cultured shallot-lemon yogurt, celery leaves, tarragon leaves, fried shallots, and a drizzle of olive oil.

Notes

The cultured yogurt is made in-house with fresh Hodo soy milk, shallot oil, and lemon zest. A preferred thick, creamy, plain unsweetened nondairy yogurt may be used instead; season it with a pinch of salt, powdered fried shallots, and lemon zest. The source does not specify the amount of salt for the boiling water or the garnish quantities.

Nutrition per serving

• main
• vegetarian
• dairy-free
• handmade pasta
• stir-fried
• spicy
• East Asian-inspired