My old man requested Tteokbokki, but then I stumbled upon this number. This is two nights in a row doing Asian fusion, and two nights in a row where I've said "this is one of the best things I've ever made." If you like a little bit of heat and potatoes, you might be an Irishman who lived in Asia, and you might like this recipe.
Source: The Korean Vegan | Serves: 4 | Time: 40 min
Changes: replaced soy sauce with coconut aminos; rused Korean chili powder; eplaced potato starch with tapioca starch; adjusted an old gnocchi recipe
2 tsp gochugaru
1/2 tsp black pepper
2 tbsp coconut aminos
1 tbsp rice wine vinegar
1 tbsp maple syrup
2 tsp tapioca starch
2 tbsp water
2 tbsp gluten free gochujang
1 large sweet #potato
1 ¾ cups chickpea flour (plus another ½ cup to dust while slicing)
1 cup tapioca starch
¾ tsp garlic powder
¾ tsp salt
3 tbsp extra virgin olive oil
4 cloves garilc, minced
1/4 cup diced green onion
1/3 cup green #peas, drained
Mix sauce ingredients together and set aside.
Clean and boil the sweet potato until just soft, a fork should go in but you don’t want it mushy. This should take about 15 minutes.
Once the potato is done, take it out of the water and set aside to cool. When cooled, peel the skin off the potato. Using a grater or ricer, grate the potato into a bowl. I used the grater attachment on my KitchenAid mixer.
In a separate bowl, whisk together the almond flour, starch, garlic powder and salt. You can make the extra flour for dusting in a separate bowl or you can make it all in one bowl.
Sprinkle some flour mixture on a flat surface then put the potato mixture on top.
Add the rest of the mixture ½ cup at a time to the sweet potato and mix with your hands until you get a dough that does not stick to your fingers. You want it just pliable but not sticky. Depending on how wet and cooked your potato got, you may need less or more flour mixture.
Once the dough is ready, separate it into 8 equal parts. Roll each part out into long snake like rolls. Cut each into 1 inch pieces.
Bring a medium pot of water to boil. Drop gnocchi in. Once they float to the top remove from the water with a slotted spoon. Pat them dry and set aside.
Now, add 2 tbsp of olive oil to a large non-stick pan over medium heat. When the gnocchi is cooked, transfer them directly to the pan. Cook them for about 1 minute on each side, until they are golden brown. Remove them from heat.
In a separate pan, add 1 tbsp of olive oil over medium-high heat. When it is hot (about 1 minute), add the garlic and the green onion. Cook for about 2 minutes. Then, add the gnocchi and the peas, and cook for another 30 seconds.
Add the sauce, stirring to make sure the pasta is evenly coated.
Plate and enjoy!