AuthorBiteSized
In a baking tray lined with foil, place kalabasa, ube, and gabi. Sprinkle garlic and siling labuyo on top and drizzle with olive oil. Season with salt and pepper. Mix and massage until everything is evenly distributed and well coated.
Cover with foil and bake at 180 degrees Celsius for 1½ hours.
Take the roasted vegetables and divide into 3 different bowls. Mash the vegetables in separate bowls and then add in an egg yolk on each bowl. Mix until well combined.
Divide the flour into 3 bowls and mix and knead until it forms into a dough.
Cut into portions and form into logs. Cut into squares and roll over a fork.
In a pot over medium-high heat, place the gnocchi into salted water on rolling boil and cook until they float. Drain.
Cut shallots into thin strips separate and place in a tray, make sure that it does not overlap. Season heavily with salt and let sit for 30 minutes or until the salt draws out all the liquid from the shallots.
Squeeze all the liquid/ juice out of the shallots and dredge it with cornstarch.
Deep fry until golden brown. Make sure you don’t burn it or it will have a bitter taste.
In a large pan over medium heat, saute garlic, onions, and siling labuyo in butter and oil for a few minutes until aromatic. Mix in flour and cook for a few minutes.
Whisk in coconut milk and chicken broth until a smooth. Bring to a boil. Add the hibe and season with salt and pepper.
Add gnocchi and cook for a few minutes. Toss in malunggay leaves and simmer for another minute.
Plate gnocchi and top with parmesan cheese. Serve.
Ingredients
Directions
In a baking tray lined with foil, place kalabasa, ube, and gabi. Sprinkle garlic and siling labuyo on top and drizzle with olive oil. Season with salt and pepper. Mix and massage until everything is evenly distributed and well coated.
Cover with foil and bake at 180 degrees Celsius for 1½ hours.
Take the roasted vegetables and divide into 3 different bowls. Mash the vegetables in separate bowls and then add in an egg yolk on each bowl. Mix until well combined.
Divide the flour into 3 bowls and mix and knead until it forms into a dough.
Cut into portions and form into logs. Cut into squares and roll over a fork.
In a pot over medium-high heat, place the gnocchi into salted water on rolling boil and cook until they float. Drain.
Cut shallots into thin strips separate and place in a tray, make sure that it does not overlap. Season heavily with salt and let sit for 30 minutes or until the salt draws out all the liquid from the shallots.
Squeeze all the liquid/ juice out of the shallots and dredge it with cornstarch.
Deep fry until golden brown. Make sure you don’t burn it or it will have a bitter taste.
In a large pan over medium heat, saute garlic, onions, and siling labuyo in butter and oil for a few minutes until aromatic. Mix in flour and cook for a few minutes.
Whisk in coconut milk and chicken broth until a smooth. Bring to a boil. Add the hibe and season with salt and pepper.
Add gnocchi and cook for a few minutes. Toss in malunggay leaves and simmer for another minute.
Plate gnocchi and top with parmesan cheese. Serve.
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