Millet Gnocchi with Crispy Outside, Soft Inside
Crispy on the Outside, Soft on the Inside Millet Gnocchi using Korean Wheat Flour
While wheat flour is commonly used in baking, confectionery, pancakes, and noodles, tempura flour is typically limited to frying. This recipe explores a creative way to use tempura flour for a delightful texture. We’ve substituted traditional potato and wheat flour with Korean wheat tempura flour to achieve an exceptionally crispy gnocchi. The accompanying sauce is a rich, savory base made with a roux (flour and butter) enriched with sweet corn purée, offering a deeply satisfying umami flavor. Experience the harmonious blend of the corn’s natural sweetness, the tempura flour’s satisfying crunch, and the creamy sauce, transforming the humble gnocchi into a dish full of flavor and exciting textures.
Gnocchi Ingredients- 30g Korean Wheat Flour (for sauce base)
- 1/2 cup Korean Wheat Tempura Flour (for gnocchi dough)
- 250g Corn Kernels (canned or boiled)
- 1 large Potato (approx. 200g)
- 180ml Milk (150ml for corn purée, 100ml for sauce)
- 1/4 small Onion
- 3 cloves Garlic
- 30g Fresh Korean Leek (buchu)
- 30g Butter (10g for sautéing, 10g for dough, 10g for sauce)
- 3 pcs Peperoncino (adjust to taste)
- Tuile cookies or crispy rice crackers (for garnish, optional)
Seasoning & Others- 1 Tbsp Salt (pinch for boiling potatoes, pinch for sautéing corn, pinch for dough)
- Pinch of Black Pepper
- 1 Tbsp Grated Parmesan Cheese (for dough)
- 2 Tbsp Sugar (for sautéing corn)
- 400ml Cooking Oil (for deep-frying gnocchi)
- 1 Tbsp Salt (pinch for boiling potatoes, pinch for sautéing corn, pinch for dough)
- Pinch of Black Pepper
- 1 Tbsp Grated Parmesan Cheese (for dough)
- 2 Tbsp Sugar (for sautéing corn)
- 400ml Cooking Oil (for deep-frying gnocchi)
Cooking Instructions
Step 1
Begin by preparing the main ingredients that will define the flavor of your gnocchi. Ensure the corn kernels are completely drained of moisture. Keep the flours separate, away from any liquids. Wash the fresh vegetables (onion, garlic, leek) thoroughly and pat them dry. This step is crucial for maintaining the freshness of the ingredients and preventing excess moisture during cooking.
Step 2
Next, prepare the aromatic vegetables that will enhance the flavor profile. Thinly slice the garlic into 0.3cm thick pieces to maximize their fragrance when sautéed. Finely julienne the onion. For the Korean leek (buchu), cut the tougher bottom part into 3cm lengths and finely chop the leafy greens to add a fresh garnish at the end.
Step 3
Cook the potato, which will give the gnocchi its soft interior. Peel the potato, cut it into four pieces, and boil it in water with a pinch of salt until fork-tender. Adding a little salt to the boiling water enhances the potato’s natural flavor.
Step 4
Once the potatoes are cooked, drain them thoroughly while still hot. Pass them through a sieve or mash them finely while warm to achieve a smooth, lump-free texture. Mashing while hot is key to achieving the desired consistency.
Step 5
To make the sweet corn purée, heat a little cooking oil in a pot over low heat. Add the sliced garlic and julienned onion and sauté gently without browning. Allow the garlic and onion to slowly release their sweetness and aroma into the oil.
Step 6
Once the aroma of the sautéed garlic and onion is fragrant, add the drained corn kernels. Sauté them together, seasoning lightly with salt and pepper to enhance their natural sweetness. Sautéing the corn slightly in the oil will deepen its flavor.
Step 7
After sautéing the corn for about 3 minutes, add one cup (200ml) of water and simmer gently over low heat. Allow the liquid to reduce, then add another 200ml of water and repeat the simmering process twice. This step concentrates the corn’s sweetness and prepares it for a smooth purée.
Step 8
After the second reduction, add 10g of butter to the pot and sauté with the corn until the butter is melted and incorporated. The butter adds a rich, creamy flavor and a smoother texture to the corn mixture.
Step 9
Pour 150ml of milk into the pot with the sautéed corn and vegetables. Use an immersion blender or a regular blender to purée the mixture until very smooth. For an even silkier texture, pass the purée through a fine-mesh sieve.
Step 10
Now, let’s make the gnocchi dough. In a bowl, combine the mashed potato, the finely chopped leafy part of the Korean leek, Korean wheat tempura flour, 2 tablespoons of corn purée, grated Parmesan cheese, a small amount of sautéed corn kernels (for texture), 10g of butter, salt, and pepper. Mix everything together until a cohesive dough forms.
Step 11
Achieving the right dough consistency is crucial. The dough should be firm enough to hold its shape but still pliable. It should come together into a single mass when pressed. If it’s too wet, the gnocchi may fall apart when frying; if it’s too dry, they might become hard.
Step 12
Shape the prepared dough into a log about 1.5cm in diameter on a lightly floured surface. Place the shaped dough in the freezer for about 5 minutes to firm up slightly. This chilling step will help the gnocchi maintain their shape beautifully during frying.
Step 13
Remove the chilled gnocchi from the freezer and carefully lower them into 170°C (340°F) hot oil. Fry them quickly for about 30 seconds until they turn a light golden brown. Because we used tempura flour, they will crisp up very rapidly. Remove them before they become too dark.
Step 14
Transfer the fried gnocchi to a plate lined with paper towels to absorb any excess oil. This ensures they remain delightfully crispy without being greasy.
Step 15
Prepare the creamy sauce to accompany the gnocchi. In a saucepan, melt 1T of flour and 10g of butter over low heat, stirring constantly to create a roux. Cook gently until fragrant and smooth, ensuring the flour doesn’t brown.
Step 16
Gradually whisk in cold milk, a little at a time, into the roux. Use a whisk to ensure a smooth, lump-free mixture. Adding the milk slowly at the beginning helps to emulsify the sauce properly.
Step 17
Once the roux is well combined with some milk, pour in the remaining 100ml of milk all at once and stir well. Then, incorporate 3 tablespoons of the prepared corn purée and mix until the sauce is smooth and creamy.
Step 18
Continue to stir the sauce, adding more milk if needed to reach your desired consistency. Season to taste with salt, pepper, finely chopped peperoncino, or a hint of rosemary for added flavor. A subtle hint of spice complements the gnocchi beautifully.
Step 19
Now for the plating! Arrange the crispy gnocchi and the smooth corn sauce attractively on a plate. Garnish with the chopped Korean leek for freshness. For added texture and visual appeal, you can also add some sautéed corn kernels, tuile cookies, or crispy rice crackers according to your preference.
Step 20
Enjoy your delicious Crispy Outside, Soft Inside Gnocchi made with Korean Wheat Flour and Tempura Flour!
