As mentioned in the previous post, I was offered 2 packets of Casa Rinaldi Gnocchi (NYOH-kee, NOH-kee) to try by GUSTOSO SG in collaboration with Singapore Home Cooks.
And I've made an Italian-Indonesian fusion Gnocchi Gado Gado with Peanut Sauce.
Decide to make a second dish with local flavour, our very own Chai Tow Kway 菜头粿 or Fried Radish/Carrot Cake using Gnocchi to replace the carrot/radish cake! As all Singaporeans know, the original Chai Tow Kway has 2 versions, black or white; my personal favourite is the black one, the darker the better!
Since gnocchi has a chewy texture (after boiling and pan-frying), I thought it might work well as a substitute to the carrot cake so I gave it a try. I guess this will serve as a quick fix for those Singaporeans located overseas and unable to buy commercial-made ones from their local markets or those who don't have time to make their own carrot cake.
Cooking this dish is really quick and easy. After re-hydrating the gnocchi by boiling it, drain and pat-dry, pan-fry the gnocchi until slightly crusty. Next, add minced garlic and some sweet or salted (or both or none) preserved turnip (Chai Poh) and stir-fry with the gnocchi till fragrant before adding the sauces to taste. If you like it sweeter, add more kecap manis or dark sweet sauce, or if you like it spicy, add some chilli sauce! Finally add lightly beaten egg over the gnocchi and fry till just cooked. Sprinkle with some chopped spring onion and enjoy it hot!
Stir-fried Gnocchi in Dark Sweet Sauce
- 200g gnocchi
- 2 eggs
- 2 cloves garlic, minced
- 2 tbsp sweet preserved turnip (sweet chai poh), soak and drain
- 3 tbsp kecap manis
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 1-2 tbsp finely chopped spring onion
- Bring a pot of water to boil, add the gnocchi. Once all the gnocchi float, drain, pat dry and set aside.
- Add about 2 tbsp of cooking oil to a frying pan (medium heat), stir fry the gnocchi till they turn slightly crusty. Push to one side of the pan.
- Add minced garlic and sweet preserved turnip to the frying pan and stir-fry till fragrant. Add more oil if too dry.
- Add kecap manis, fish sauce and dark soy sauce to the gnocchi mixture and fry till well-mixed.
- Pour lightly beaten egg over the gnocchi mixture, stir-fry till egg is slightly crispy.
- Dish the gnocchi onto serving plate, sprinkle with spring onion. Best eaten hot.
Hmmmm, I must say that this local-flavour infused gnocchi is not bad at all! Love the chewy texture of the gnocchi, the soft pieces of egg with bits of sweet chai poh, which complements each other along with the dark sweet sauce. Whether you are a Gnocchi or Chai Tow Kway lover, do give this a try yah?
Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack). Don't miss out Casa Rinaldi giveaway at http://bit.ly/2f9PfwJ