Chili-Garlic Seared Gnocchi

Directions

For the Gnocchi

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

Allow potatoes to cool just enough to safely handle, then slice the potato in half lengthwise. Scoop the flesh out and pass through a potato ricer on a clean, dry work surface. Spread out into an even, ¾” thick layer, being careful not to compact.

Wait 5–7 minutes for the potato to stop steaming, then dust evenly with 1/4 cup bread flour. With a bench scraper, delicately toss the potato with the flour to combine, in a gentle folding and scooping motion. When the potato has absorbed the flour, dust it again and repeat with the rest of the flour. (Tip: Use a little extra flour if you prefer a chewier gnocchi.)

Knead the resulting dough for 10 seconds and form into a smooth, flattened rectangle that is about 1” thick. Using a bench scraper, cut into long 3/4”-wide strips and roll each into a rope, using a light dusting of flour if needed to prevent sticking. Cut each rope into individual gnocchi, about ¾” long.

Plunge the gnocchi into a large pot of salted boiling water. Using a slotted spoon, remove them once they float to the surface, after about 1 to 1 1/2 minutes. Drain, reserving ¼ cup cooking water, and coat gnocchi with 1 Tbsp TRULY® 100% Extra Virgin Olive Oil.

To Assemble and Serve

Heat a wok or wide sauté pan over high heat. Add the remaining 1 Tbsp TRULY® 100% Extra Virgin Olive Oil, rotating the pan to coat the bottom and sides. Add the gnocchi and sear until starting to turn golden brown.

Add next ingredients to pan in order: garlic, chilies, taucheo, and celery, stir-frying for about 5–10 seconds in between each addition. End with a spoonful or two of cooking water. Let the liquid come to a boil and give it a good stir so that a tight sauce comes together and lightly coats the gnocchi. Taste and adjust seasoning to your preference.

Transfer to a plate. Finish with a generous dollop of cultured shallot-lemon yogurt, celery leaves, tarragon, fried shallots, and a drizzle of TRULY® 100% Extra Virgin Olive Oil.

Notes

* Taucheo 豆酱 is a Teochew condiment of fermented yellow soybeans, which we make in-house. Unlike douchi (preserved black soybeans), it is paste-like rather than dry, but roughly chopped douchi can be used as a substitute if you can’t find taucheo.

** We culture fresh Hodo soy milk to make our own yogurt, which we then whip with shallot oil (obtained from frying shallots for garnish) and lemon zest. You may use your preferred plain, unsweetened nondairy yogurt instead as long as it’s thick and creamy in consistency and has a pleasant tang, and season it with a pinch of salt, some powdered fried shallots, and lemon zest.