Ramen Gnocchi

I’m not a big fan of watching TV, but I am a sucker for a good documentary, especially one about food. I’m a bit late to the game, but last weekend’s chilly weather led me to PBS’s “Mind of a Chef,” a series that showcases foods and cuisines in both a cultural and scientific lens. In the first episode, David Chang of Momofuku fame explores the history and beauty of ramen. In my favorite scene, he demonstrates ramen’s versatility by using it to make gnocchi. Can you believe it? Gnocchi! I was totally shocked (and admittedly a little grossed out) and completely ready to give it a shot. I rewatched the scene a few times, in utter awe of Chang’s thought process, and scrambled in my kitchen to find the handful of ingredients to begin my experiment. The outcome: amazing! Does it taste exactly like traditional potato gnocchi? Not entirely. But is it easy to make and delicious in its own right? Absolutely.

Ramen Gnocchi (1 serving)
• 1 package instant ramen
• 2 cups heavy cream
• 2 tbsp chicken broth
• 2 egg yolks
• 2 tbsp butter
• 1 tsp salt

1. Bring heavy cream and chicken broth to a boil.

2. Boil ramen for 2 minutes on medium heat until liquid is completely reduced.

3. Place boiled ramen into a food processor and grind. Add in 2 egg yolks and continue pureeing until mixture is smooth.

4. Spoon mixture into a ziploc bag. Pack tightly into the bottom corner of the bag. Snip the tip off of one corner, about 3/4 inch. If necessary, drain any excess liquid through the snipped corner.

5. Bring a pot of water to a boil. Reduce heat and squeeze gnocchi mix out of ziploc bag. Use a knife to slice gnocchi bites into 1-1.5 inch pieces.

6. Boil gnocchi for 1-2 minutes or until gnocchi floats. Remove gnocchi from water and drain.

7. In a skillet, melt butter. Saute gnocchi for about 5 minutes, continuously stirring until gnocchi pieces are evenly toasted. Be sure to stir carefully as the freshly boiled gnocchi are fragile and can easily break apart.