[Restaurant recipe] Making potato yokki with cream sauce
Nyokki is Italian sujebi, It's a combination of chewy texture and softness of cream
4 serving
Within 30 minutes
쩡이의요리조리
Ingredients
  • Potato
    200g
  • egg
    1ea
  • Flour
    60g
  • Salt
    little
  • ground pepper
    little
  • Cooking oil
    1spoon
  • parsley powder
    little
  • whipped cream
    150ml
  • Milk
    150ml
  • Gorgonzola cheese
    2T
  • crushed garlic
    1T
  • Bacon
    2ea
Video
Cooking Steps
STEP 1/12
Peel the potatoes and cut them into bite-sized pieces.
You have to cut it into small pieces to cook it quickly.
STEP 2/12
Boil enough water to cover potatoes in a pot.
If you poke it with chopsticks, it's all cooked ~
STEP 3/12
Sift the boiled potatoes and mash them.
STEP 4/12
Add 1 egg yolk and flour. Instead of making sujebi dough
Please make it soft.
* If you put a lot of flour in the gyoki dough, it doesn't taste like potatoes, so it doesn't taste good
STEP 5/12
Sprinkle flour on the cutting board and make the dough long so that it doesn't stick.
Cut it into bite-sized pieces.
STEP 6/12
I even made a shape with a fork.
Please watch the video to see how to make the shape. It's easy, so try it^^
STEP 7/12
Boil the gnocchi in boiling water. (About 2 minutes)
When the nyokki dough floats up, it's all cooked ~
STEP 8/12
You can just boil the nyokki dough
If you put oil on the pan and bake it once, the color and texture get better.
STEP 9/12
Pour a spoonful of oil into the pan and stir-fry minced garlic and bacon.
STEP 10/12
Add 2T of Gorgonzola cheese, 150ml of milk and whipped cream, and bring to a boil. (Cheddar cheese or Parmesan cheese is also available.)
STEP 11/12
When the sauce boils, add the gnocchi and bring it to a boil again.
(I added cheese and it was salty, so I only added a little pepper.)
Season the sauce and add salt and pepper.
STEP 12/12
Place in a bowl and sprinkle with nuts and parsley to complete.
- You can use one potato for one serving. I boiled three, so I have a lot of dough left - Add about 60g of flour to 2 potatoes. (It tastes good if you make it with soft dough.) - Keep the leftover gnocchi frozen and boil it when you eat it. - It's good to use other cheese left at home instead of blue cheese. It's a soft gnocchi dough made by adding flour and yolk to potatoes
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