Ramen Gnocchi & Gremolata Butter

This recipe was inspired by Chef David Chang. I believe the key message behind this dish is to create with what you have. Cooking is about having fun and trying new things. The instant ramen gnocchi tasted like an Italian grandmother’s kitchen in the middle of Tokyo. Talk about fusion cuisine. Buon appetito!

RAMEN GNOCCHI: Serves 2

• 2 packets of instant ramen

• 4 egg yolks

• 2 cups of milk

• 1 stick of gremolata butter (see recipe below) or regular butter

• Chopped parsley and parmesan for garnish

  Bring the milk to a gentle boil and cook the ramen for about a minute until slightly softened (it should remain a bit firm). Strain the noodles and let them cool to room temp. Throw the noodles in a blender with the egg yolks and half of the remaining milk. Blend until you have a sticky texture (about 1 minute) then transfer the mix into a ziploc bag and let it sit in the fridge for 20 minutes to cool.

  Form the gnocchi into small 1 inch round dumplings and boil them in water for about 2 minutes until cooked (it should float to the top once ready). Finish off the gnocchi in a pan with gremolata butter to get a crispy buttery outer layer. Top with freshly chopped parsley and parmesan, and eat with chopsticks.

GREMOLATA BUTTER:

• 1 stick of butter (room temperature)

• 1/3 cup of flat leaf parsley (finely chopped)

• 2 garlic cloves (minced)

• Pinch of lemon zest and lemon juice

  Mix ingredients together until evenly spread, then roll the butter into a log on parchment paper and let it sit in the fridge until hardened.