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Ingredient
Okara Gnocchi with Prawn and Soy Milk Cream Sauce
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Chef :
cookpad.japanOkara Gnocchi with Prawn and Soy Milk Cream Sauce
I was selected as a food tester for the Kuyo company. When I was testing some dishes that used okara, I tried to make gnocchi using dumpling flour, rice flour, plain flour and several kinds of starch flour. I was amazed how great the texture of tapioca gnocchi was! Since then I have tried several recipes and I came up with this one.
Ingredient
Food ration :
2 servings
200 grams
Homemade okara
1 tbsp
Olive oil
60 grams
Tapioca flour (or katakuriko)
20 grams
Plain flour
1 pinch
Salt
120 grams
Shelled prawns
1 clove
Finely minced garlic
180 ml
Homemade soy milk
3 tbsp
Parmesan cheese
Cooking instructions
* Step 1
Place the okara and olive oil in a bowl. Mix with chopsticks and add the flour and salt. Knead until smooth and bring the dough together.
* Step 2
Divide the dough into 4 portions. Roll each into a 18 cm long sausage shape. Cut into 1.5 cm pieces.
* Step 3
Gently press each piece onto the back of a fork.
* Step 4
Roll out each piece over the back of the fork.
* Step 5
Repeat with the rest of the dough. While you make the sauce, cook the gnocchi for 3 minutes in plenty of boiling salted water.
* Step 6
Fry the garlic in olive oil over low heat until fragrant. Add the prawns and stir-fry until their color starts to change.
* Step 7
Add the soy milk and Parmesan cheese and continue to cook until the sauce has thickened.
* Step 8
Add the drained gnocchi and edamame beans and mix together. Season to taste with salt and pepper.
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