recipe

Chinese Potato Gnocchi

Name: Chinese Potato Gnocchi
Total time: 30 min
Yield: 4
Ingredients: Potatoes, 2; Potato starch, 200g; water, 150ml (3/5 cup); Minced garlic cloves, 2; Chili powder, 1/2 tsp; sugar, 1 tsp; Soy sauce, 4 tbsp; chopped green onions, 1 tbsp; avocado oil, 3 tbsp

Total time: 30 mins.

Difficulty: Low

Serves: 4 people

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By Ojonugwa Lawrence

Soft potatoes and a squeeze bottle team up to make dumpling-gnocchi hybrids that look like tiny mushrooms and taste like a late-night snack you’d happily test three times before serving. The dough is simple and includes just potato, starch, and water.

While the shaping is oddly satisfying, the final toss in garlic, soy, chili, and scallions makes every piece shiny and punchy. These are suitable as a quick appetizer, a snack, or a fun side dish next to stir-fries. You don’t require fancy tools, just a bottle or any squeeze container, and a pot of boiling water.

What Is Chinese Potato Gnocchi?

Chinese potato gnocchi is a potato and starch dumpling often inspired by East Asian textures and is bouncy, springy, and addictive. Unlike classic Italian gnocchi, which can be pillowy and delicate, these lean into chewiness thanks to potato starch. The bottle method is a clever shortcut, and you can get uniform little pieces without needing a gnocchi board. Also, the mushroom shape isn’t just for looks, it helps the sauce cling to every bite.

Pro Tips for the Best Chinese Potato Gnocchi

Microwave the potatoes until soft, because if they’re even slightly firm, the dough gets lumpy and stubborn. You want a mashable, fluffy potato that blends easily.
Potatoes vary in moisture, so add water gradually if needed. Your dough should be soft, pliable, and pipeable, and not runny, and not crumbly.
Once they float and look slightly puffed, give them about 1-2 minutes and pull them out. Overcooking can make them waterlogged.
Toss in the ingredients while warm. Warm gnocchi grabs sauce better, like it’s wearing a tiny flavor magnet.

Frequently Asked Questions

Why are my potato gnocchi falling apart in the water?

This usually happens when the dough has too much water or not enough starch to bind it together. Add a spoonful of potato starch, mix, and test-boil one piece before shaping the rest. Also, make sure the water is gently boiling, not violently raging, so the pieces aren’t getting tossed around too aggressively.

Can I use cornstarch instead of potato starch?

Potato starch is best for that signature chewy texture, so swapping it will change the bite. Cornstarch can work in a pinch, but the gnocchi may feel a little softer and less bouncy.

How do I know the gnocchi are cooked?

They’ll float to the surface and look slightly more translucent and plump than when they went in. Once floating, give them a couple of minutes more to set the texture. To be sure, fish one out and bite it, and it should be chewy all the way through with no raw, chalky center.

What can I add to the sauce to change the flavor?

You can add rice vinegar, sesame oil, or chili for extra heat. If you like it sweeter, bump up the sugar slightly or add a touch of honey. For more depth, you can also stir in a little grated ginger, and just keep tasting as you go.

Can I Freeze Chinese Potato Gnocchi?

Yes, just boil, drain, and let them cool completely, then toss with a tiny bit of oil so they don’t stick together. Spread them on a tray to freeze until solid, then transfer to a freezer bag. Reheat by dropping them into boiling water for 1-2 minutes or pan-tossing with a splash of water and sauce until hot.

How to Store Chinese Potato Gnocchi

If they’re already sauced, you can store them in the fridge for a couple of days. Reheat in a pan over medium heat with a teaspoon or two of water, stirring gently until warmed through.