Shaanxi-style Corn Gnocchi with Potatoes and Cream

Ingredients

In this adaptation, we have taken the traditional Croatian dish of Kukuruzni žganci s krumpirom i vrhnjem and infused it with the flavors and techniques of Shaanxi cuisine. The original dish features corn dumplings served with potatoes and cream, while the Shaanxi-style version incorporates Shaanxi spices and cooking methods to create a unique fusion of flavors. We alse have the original recipe for Kukuruzni žganci s krumpirom i vrhnjem, so you can check it out.

• 2 cups (300g) cornmeal 2 cups (300g) cornmeal
• 1 cup (150g) all-purpose flour 1 cup (150g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon Shaanxi chili oil 1 teaspoon Shaanxi chili oil
• 1 teaspoon Shaanxi black vinegar 1 teaspoon Shaanxi black vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, flour, and salt. Gradually add water and knead 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 to form the gnocchi.
3. 3.
   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
4. 4.
   In a separate pot, boil the diced potatoes until tender. Drain and mash them with a potato masher or fork until smooth.
5. 5.
   In a saucepan, melt the butter over medium heat. Add the mashed potatoes, heavy cream, Shaanxi chili oil, and Shaanxi black vinegar. Stir until well combined and heated through. Season with salt and pepper to taste.
6. 6.
   Serve the Shaanxi-style corn gnocchi with the creamy potato sauce. Drizzle with additional Shaanxi chili oil for extra spice, if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the gnocchi.
• Shaanxi chili oil — Adjust the amount according to your spice preference. Add more for a spicier kick.
• Shaanxi black vinegar — If you can't find Shaanxi black vinegar, you can substitute it with balsamic vinegar for a similar tangy flavor.

Tips & Tricks

• To enhance the flavor of the gnocchi, you can lightly toast them in a pan with a little butter before serving.
• For a twist, you can add sautéed mushrooms or crispy bacon as toppings.
• If you prefer a thinner sauce, you can add a splash of milk or vegetable broth to the potato sauce.

Serving advice

Serve the Shaanxi-style Corn Gnocchi with Potatoes and Cream as a main course accompanied by a fresh green salad or steamed vegetables. Garnish with chopped fresh herbs such as parsley or chives for added freshness.

Presentation advice

Arrange the corn gnocchi on a plate and pour the creamy potato sauce over them. Drizzle with a swirl of Shaanxi chili oil for an attractive presentation. Sprinkle some freshly ground black pepper and garnish with a sprig of fresh herbs for a finishing touch.