Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To cook the gnocchi pasta
Sauce
Topping
How it's done
Dough
Boil the potatoes in boiling salted water until very soft. Drain the potatoes, pass them through a food mill or sieve. Add the flour, mix until you have a soft, smooth dough. If the mixture is too sticky, add a little more flour. Place the dough on the lightly floured work surface, divide into approx. 20 portions, shape into strands approx. 25 cm long.
To cook the gnocchi pasta
Preheat the oven to 60 °C, warm the platter and plates. Cook the dough strands in boiling salted water for approx. 2 mins. per batch until they float to the surface. Remove with a slotted spoon, keep warm.
Sauce
In a bowl, mix the tamari with all the other ingredients up to and including the garlic. Heat half of the sauce in a wide pan, add half of the gnocchi pasta, mix carefully by moving the pan back and forth, plate up. Prepare the remainder of the sauce and pasta in the same way, then serve.
Topping
Sprinkle the sesame seeds and coriander on top.
| Note: | Tamari is a Japanese soy sauce which, unlike most other varieties, contains no wheat and is therefore usually gluten-free. It has a stronger, richer umami flavour. Substitute: soy sauce. |
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