Spicy Hainanese Gnocchi

Ingredients

In this adaptation, the traditional Italian gnocchi is transformed into a Hainanese delight by incorporating the bold flavors of Hainan cuisine. The original Italian dish is typically served with a tomato-based sauce, but in this version, the sauce is infused with Hainanese spices like ginger and chili to give it a fiery kick. The Hainanese influence adds a unique twist to the dish, creating a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Gnocchi alla diavola, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 egg, beaten 1 egg, beaten
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 5g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, and beaten egg. Knead the mixture until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope. Cut the rope into bite-sized pieces and set aside.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped red chilies. Sauté until the onions are translucent and the spices are fragrant.
4. 4.
   Add the canned diced tomatoes to the skillet and stir well. Season with sugar, salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   While the sauce is simmering, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and transfer them to the skillet with the diavola sauce.
6. 6.
   Gently toss the gnocchi in the sauce until they are well coated. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Serve the Spicy Hainanese Gnocchi hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Red chilies — Adjust the amount of chilies according to your spice preference. You can also remove the seeds for a milder heat.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid over-kneading the dough. Stop kneading as soon as the ingredients are combined.
• If the gnocchi dough is too sticky, lightly dust your hands and work surface with flour to prevent sticking.
• For an extra burst of flavor, add a splash of white wine to the diavola sauce while simmering.

Serving advice

Serve the Spicy Hainanese Gnocchi as a main course, accompanied by a fresh green salad and crusty bread to soak up the flavorful sauce.

Presentation advice

Arrange the gnocchi on a plate, drizzle some extra diavola sauce on top, and garnish with fresh basil leaves for a vibrant and appetizing presentation.