La vera cucina cinese | Gnocchi di riso saltato con gamberi 炒年糕

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sage leaves

🥗Healthier: thyme

💰Cheaper: dried sage

Thyme is a common herb that complements the dish.

Boil potatoes in salted water until tender, about 20 minutes.

Drain and let cool slightly before peeling.

Mash the potatoes until smooth and let cool completely.

In a bowl, mix rice flour, salt, and nutmeg.

Add the mashed potatoes and eggs to the flour mixture; combine until a dough forms.

Knead the dough gently on a floured surface until smooth.

Divide the dough into smaller pieces and roll into ropes about 1/2 inch thick.

Cut the ropes into 1-inch pieces and shape each piece with a fork.

Bring a large pot of salted water to a boil; add gnocchi in batches.

Cook until they float to the surface, about 2-3 minutes; remove with a slotted spoon.

In a skillet, melt butter with olive oil over medium heat; add sage leaves and garlic.

Add cooked gnocchi to the skillet and sauté until golden, about 3-4 minutes.

Serve with grated parmesan and a sprinkle of black pepper.

Cooking Techniques

Spice Level:

Allergens