Rice Gnocchi with Vegetables
A vibrant and satisfying dish made with chewy rice gnocchi stir-fried with fresh vegetables and aromatic soy sauce. The contrast between soft gnocchi and crisp vegetables creates a balanced and flavorful meal.
Ingredients
- 300 g fresh rice gnocchi
- 200 g zucchini
- 100 g carrots
- 1 spring onion
- 8 g dried shiitake mushrooms
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- Peanut or sunflower oil as needed
- Salt to taste
- Black pepper to taste
How to Make It
- Soak dried shiitake mushrooms in warm water for about 20 minutes
- Slice zucchini into thick rounds, then into strips
- Peel and slice carrots into rounds, then into strips
- Slice the white and green parts of the spring onion separately
- Drain mushrooms, remove stems, and slice into strips
- Rinse rice gnocchi under running water
- Bring water to a boil in a wok and add a little oil
- Cook gnocchi for about 1 minute
- Drain and set aside
- Heat oil in the wok
- Add the white part of the spring onion and sauté for 1 minute
- Add mushrooms and cook briefly
- Add carrots and stir-fry for 1 minute
- Add zucchini and cook for 2 to 3 minutes
- Add the rice gnocchi to the wok
- Season with salt and pepper
- Add light and dark soy sauce
- Toss everything together briefly
- Finish with a drizzle of oil
- Garnish with the green part of the spring onion
- Serve immediately
Tips
- Cut vegetables to a similar size for even cooking
- Use dark soy sauce for colour and light soy for flavour
- Do not overcook the gnocchi to keep their texture
- Stir-fry quickly to maintain crisp vegetables
Storage
- Best eaten immediately
- Not suitable for storing or freezing