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FOOD TRIP | Jang Melgar Grageda's Fried kamote gnocchi with cream chili sauce recipe

A local riff on the Italian classic, this dish makes use of the humble kamote to make a hearty pasta meal topped with a spicy, creamy sauce.

FOOD TRIP by Chef Jang Melgar Grageda
FOOD TRIP | Jang Melgar Grageda's Fried kamote gnocchi with cream chili sauce recipe


Ingredients:

For the kamote gnocchi dough:
2 pcs. large
kamote
2 cups all-purpose flour
1 egg
oil for fying

For the sauce:
1 cup cream
6 pcs. bird’s eye chilies
salt and pepper
spring onion


Procedure:

Boil kamote in a pot until tender for about 15 minutes.
Drain, cool and mash with a fork.
Combine mashed kamote, egg and flour in a bowl.
Knead until the dough forms a ball.
Form a small portion of the dough into long snake-like shape on a surface covered with flour.
Cut into half inch pieces.
Heat the oil.
Drop the kamote gnocchi in oil and deep fry until golden brown.
Drain using paper towels.

For the sauce: 
Heat cream and chopped chilies in a saucepan.
Add salt and pepper to taste.
Top the fried kamote gnocchi with the sauce.
Sprinkle chopped spring onion on top.
Serve.

FOOD TRIP | Jang Melgar Grageda's Fried kamote gnocchi with cream chili sauce

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