The clever rice gnocchi are an easy, quick and very clever recipe! Some time ago I tried the famous Korean gnocchi (tteokbokki) and I loved them; I had also bought them at the Asian shop and cooked them and they turned out delicious. Today, however, I wanted to try making them at home in a super clever way, using rice paper sheets. Fantastic! The clever rice gnocchi are soft, tasty and come with a super creamy and spicy sauce — they are made with practically two ingredients and you can choose the topping you prefer. I made the typical one with the spicy Korean sauce, a real delight!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup water
- 12 sheets rice paper sheets
- 2 tsp Gochujang
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 green onion (scallion)
- to taste sesame seeds
Steps
Clever rice gnocchi are very simple and super quick to prepare. First, take two rice paper sheets, wet them on both sides with room-temperature water and stack them. As soon as they become soft, roll them up tightly and cut the roll with kitchen scissors into 4 equal parts, obtaining 4 little gnocchi.
Proceed the same way to make all the other clever rice gnocchi (in total you will get 24).
Prepare the sauce by putting water, sugar, soy sauce, Gochujang — the Korean hot pepper paste — (you can find it in Asian shops or on Amazon) into a pan and mixing well.
As soon as it starts to boil, add the clever rice gnocchi, coat them with the sauce to prevent sticking, and let them cook for 10 minutes, stirring from time to time.
Add the green onion stems cut into small pieces and plate the clever rice gnocchi, sprinkling a little sesame seed on top — I used a mix of white and black seeds.
Tips:
Clever rice gnocchi keep in the fridge for a couple of days. To bring them back to their just-made texture, reheat them adding a little water. Gochujang is spicy. If you don’t like spice, you can use tomato paste, but of course it won’t be the same. An “Italian” alternative could be Calabrian ‘nduja mixed with a bit of miso.
Homemade sushi recipes HERE
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