As I was going deep into learning about various culinary starches, I came across this incredible Kuzu Gnocchi recipes. Which, I of course, modified and now I present it to you.
Kuzu, a.k.a. Kudzu starch is one of the most distinctive culinary starches, in terms it its properties and capabilities in cooking. Kuzu is a root derived natural starch with neutral flavour and clear appearance. Out of all the natural culinary starched, Kuzu is the only one that had a gelatineous texture, which could be used in so many ways in cooking, especially plant-based cooking. It is also, one of the few that are not sensitive to high heats and prolonged heat exposure.
Kuzu Gnocchi recipe that I’ve modified is one of those recipes that are surprisingly quite easy & fast to make, but that leave you and your guests with a big “WOW”. It’s elegant, pretty, light and very modern.
Here’re the ingredients for making modernist Kuzu Gnocchi:
- 95 g Tomato water (pulpless tomato juice)
- 23.5 g Kuzu starch
- 36 g Pecorino cheese (rasped)
- Cold-pressed canola oil (to taste)
- Mixed Micro Greens (to taste)
- Toasted sesame seeds (to taste)
- Make tomato water. Just blend a few tomatoes with a little bit of water and then stain off the pulp. You can also use pulpless tomato juice.
- Put the tomato water back into the blender and blend in Kuzu starch until completely smooth and not Kuzu lumps are visible.
- Pour the Kuzu tomato mix into a small pan, bring to boil, reduce to simmer and cook for about 10 minutes on low heat, while continuously whisking.
- After 10 minutes, add in the cheese, rasped on a microplane. Whisk it on low heat.
- Transfer the Kuzu Gnocchi batter into a firm/strong piping bag.
- Pipe small pieces of batter right into ice cold water bath, separate individual gnocchis with scissor cuts.
- To warm up Gnocchi before serving, drop them in a warm broth and let them come to temperature.
- To serve, mix in a little be of cold-pressed canola oil, top with micro greens and toasted sesame seeds.