[Xiaoxiao Kitchen Creative Dishes] Kimchi Gnocchi Pasta

Take a large pot, add enough cold water, add 10 grams of salt and potatoes with skin, and cook for about 20 minutes until done. Drain the cooked potatoes, peel them, and mash them while hot. Add eggs, flour, salt, and black pepper to the mashed potatoes, then mix well until the potatoes have fully absorbed the seasonings.

Place the prepared mashed potatoes on a wooden board and sprinkle some flour on the board; knead with both hands until the dough is smooth; divide the large dough into fist-sized portions and roll them into strips about 3 centimeters thick.

Cut into 2-centimeter-sized pieces.

Rub it smooth with your hands, and use a fork to lightly press out the texture to make gnocchi. Place the prepared gnocchi on a tray dusted with flour, leaving space between each piece to prevent them from sticking together.

Take a large pot, add water, and bring it to a boil, then add 10 grams of salt; put the gnocchi into the boiling water.

Cook until the dumplings float and are fully cooked, then quickly rinse with cold water to cool, and drain the water.

Shred the onion, cut the zucchini into pieces, and slice the pork belly; put butter and olive oil in a pan, add the pork belly and stir-fry until the fat renders, then add the onion and sauté until soft and fragrant.

After adding the zucchini and stir-frying, add the Korean kimchi, cooked gnocchi, and Korean chili paste, stir-fry evenly, then add the light cream and chicken broth, mix well, and cook briefly for 1 minute.

Turn off the heat and plate it, then finally top with Parmesan cheese.