Rice gnocchi with vegetables a typical dish of Chinese cuisine. Sometimes I like to experiment with new recipes beyond the more typical Italian cuisine, and after the Cantonese Rice today I decided to prepare Rice Gnocchi. I chose to season them simply with lots of vegetables and the typical taste of soy sauce. A main course that was very well received at home, even though we are not exactly huge fans of Chinese cuisine. The rice gnocchi are really simple to prepare, and you can even do it in advance, but if you want even more speed, you can choose to use the ready-made ones found in the foreign cuisine section of larger supermarkets. For the vegetables, I chose to use carrots, zucchini, onions, and cabbage, but you can vary by choosing other vegetables or opt for a different seasoning, for example, shrimp would be great. So let’s hurry to the kitchen and prepare some delicious Chinese Rice Gnocchi together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Chinese
- Energy 105.93 (Kcal)
- Carbohydrates 21.31 (g) of which sugars 2.08 (g)
- Proteins 3.42 (g)
- Fat 1.64 (g) of which saturated 0.24 (g)of which unsaturated 0.15 (g)
- Fibers 1.99 (g)
- Sodium 135.42 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chinese Rice Gnocchi
- 4.2 oz rice flour
- 2.8 oz all-purpose flour
- 1/2 cup water
- 5.3 oz carrots
- 14.1 oz cabbage
- 10.6 oz zucchini
- 1 onion (medium)
- 4 tablespoons soy sauce
- to taste extra virgin olive oil
- 1/2 teaspoon ground ginger
- to taste salt
What You Need
- Wok
- Vegetable Slicer
How to Prepare Chinese Gnocchi with Vegetables
Pour the rice flour and all-purpose flour into a bowl and gradually add the water, stirring with a fork. First, mix with a fork and then with your hands.
Transfer the dough onto the work surface and compact it well to form first a loaf and then a slightly flattened cylinder. Wrap it in cling film and let it rest in the fridge for an hour.
Retrieve the dough and cut it into thin slices. With these quantities, I made about 45-46 pieces, but it depends on how thin you make them. Try to make them all the same size for even cooking.
Wash the zucchini. Peel the carrots and clean the onion, and remove the outer leaves from the cabbage.
Cut the zucchini and carrots into thin slices. I used a wave slicer for a decorative effect that I liked, but a regular knife or mandolin works fine for uniform slices.
Also slice the onion and cabbage leaves into thin strips. Pour 3-4 tablespoons of olive oil into a wok or a large pan. Add all the vegetables and a pinch of salt. Stir well with a wooden spoon.
Cover with a lid and let cook over medium heat for 12-14 minutes, stirring frequently with a wooden spoon.
At the end of cooking, add the ginger and soy sauce and mix. While the vegetables are cooking, bring a large pot of salted water to a boil. Drop the rice gnocchi into the boiling water and let them cook for 10-12 minutes.
Remove the gnocchi with a slotted spoon and toss them directly into the sauce, mixing well.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the Gnocchi in advance and store them in the fridge on a tray lightly dusted with rice flour or even freeze them
For the vegetables, mushrooms, bell peppers, cauliflower, and leeks are also great
Don’t miss my recipe for Roman-style Gnocchi
