2 Minute Noodle Gnocchi

If you haven’t heard of David Chang, he is a phenomenal chef from America who has founded numerous restaurants, including the ever popular Momofuku restaurant group. So you may be asking why I’m mentioning Chang when you’ve just clicked a link about gnocchi? Well, David is the OG who came up with this incredible technique of turning ramen into gnocchi, in this I used MAGGI 2 Minute Wholegrain noodles. That’s right, gnocchi. Even saying it seems crazy, but I wanted to show you how to make it for yourself at home, and serve it in a delicious sage burnt butter flecked with lemon zest!  

Ingredients (serves 3-4)

Method

  1. In a pot, bring milk to the boil. Once boiled, remove from the heat and steep the noodles for 1 minute.
  2. Strain the noodles and reserve 1 cup of the milk. Place Maggi 2minute Wholegrain Noodles in a blender along with the cup of milk, and process until close to smooth. Add egg yolks one by one with the motor running, to form a dough; if the mixture is still fairly wet, add the flour until a thick doughy consistency is reached.
  3. Spoon into a piping bag, and refrigerate for 30 minutes.
  4. Bring a pot of water to the boil, cut the end off your piping bag and use a knife to cut lengths of dough as you squeeze the piping bag into the boiling water. Cook for around 60 seconds or until the gnocchi floats to the top, then spoon onto a greased tray.
  5. Place in the freezer for 10-15 minutes, then pan fry in a hot pan with a dash of oil. Once golden brown, add butter and sage to the pan, cooking until the butter has turned a nutty brown colour.
  6. Season, then serve with freshly zested lemon.
Thanks to MAGGI for making this post possible.

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