While I’m in Thailand (I still can’t believe it’s true) I can share with you some recipes I tested and liked in London before packing all my belongings and moving on to a brand new and exciting chapter in my life. Gnocchi. Needless to day, something I cannot eat in this part of the world.
I just came back from a long walk in the old town of Chiang Mai and despite the presence of a few Italian restaurants here and there, useful just to accommodate the western palate of not so go-ahead tourists, gnocchi remain an unexplored dish here in North Thailand. As far as I know. However, this city offers such a huge variety of food options that I wouldn’t be surprised to find something similar and as good as these gnocchi I prepared slightly changing the proportion flour/potato to get a softer consistency.
Am I missing Italian food? Not yet but I’m afraid I may soon start craving for a not so spicy simple and fresh tomato sauce. However, being determined to try the local cuisine and its street food rather than opting for touristic restaurants, to soothe my nostalgia of familiar flavors I will probably just look at my pics of these lovely little potato dumplings.
p.s. speaking of pics, have you checked out my Facebook page or Instagram profile yet? There you’ll find images of some of the favorite dishes I’m eating here in Thailand. Eating vegetarian food is not as easy as I thought it would be. It is possible but it takes a little extra research (and someone able to understand English!). If you know places and dishes I should try please let me know. สวัสดี ค่ะ!
- 1 kg Potatoes
- 300 grams white flour
- 1 egg
- 1 pinch nutmeg
- 1 tsp salt
- Wash thoroughly the potatoes and put them with the peel in a large pot, full of salted water. Let them cook for about 40 minutes. Drain them and wait some minutes until theyare cooler and then peel. Mash the potatoes with (I used a fork) and add salt and nutmeg. Whisk the egg in a plate and add it to the potatoes.
- Mix the mixture for some minutes, until it will not be sticky anymore. Make a ball with the mixture and roll out into logs, about 1 inch (2-3 cm) thick. Cut them into pieces.
- Put the gnocchi on a sheet of kitchen paper and let them rest for 15 minutes. In a pot bring water to boil and cook the gnocchi until they float to the surface (2-3 minutes). Serve with a tomato sauce, or a sauce made with butter, sage and grated cheddar cheese.