Potato gnocchi with lap cheong and kombu butter from How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World (page 170) by Analiese Gregory

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Notes about this recipe

  • Eat Your Books

    Can substitute another chilli sauce for crispy chilli sauce.

  • meggan on January 24, 2022

    My gnocchi, while fluffy, did disintegrate a little as there is a lot of handling. I think this would be better with Korean rice cakes or something with a bit more chew. The kombu butter was interesting but it is a lot - I didn't use the whole amount. My husband loved the dish - I think it was good but could use some tweaks.

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