The rice gnocchi with vegetables are a typical dish of Asian cuisine, particularly popular in Chinese and Korean cooking. They also suit our palate well and, if you’re looking for a dish with an oriental touch that everyone loves, you can prepare them without problems.
Rice gnocchi, also called “rice cakes” (in Chinese, chao nian gao), are small white discs made from glutinous rice flour, characterized by a soft and slightly chewy texture. Stir-fry them in a pan together with a selection of fresh seasonal vegetables such as carrots, zucchini, mushrooms and onion, cut into julienne or thin pieces, and season everything with soy sauce, sesame oil or, if you prefer, garlic and ginger, which add depth and flavor. If you want to further impress your guests, the dish can be enriched with bean sprouts and garnished with toasted sesame seeds or fresh scallion for a crunchy note or burst of flavor.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz rice gnocchi
- 2 carrots
- 2 zucchini
- Half onion
- 7 oz champignon mushrooms
- to taste extra virgin olive oil
- to taste salt
- 5 tbsp soy sauce
Tools
- 1 Bowl
- 1 Pan
- 1 Pot
- 1 Cutting board
- 1 Knife
Steps
The first thing to do to prepare this dish is to soak the dry rice gnocchi in water for about 18–24 hours. Once softened, prepare the sauce.
Peel the carrots and cut them on the diagonal into slices about 1/8 inch thick. Do the same with the onion. Add a drizzle of oil to a pan and cook the carrots and onion for 10 minutes.
Add the zucchini (seeds removed) and cut on the diagonal. Cook for 10 minutes and then add the sliced champignon mushrooms. Season lightly with salt and cook for another 5 minutes.
Finally add the soy sauce and let the vegetables absorb the flavor.
Bring a large pot of water to a boil, salt it and add a splash of oil so the gnocchi won’t stick together. Add the gnocchi and cook for 1 minute. Drain them into the pan with the sauce and let them absorb the flavors, adding a splash of water if needed.
Plate your rice gnocchi with vegetables and enjoy them hot.
