Ube is a vibrant purple-colored yam, native to Southeast Asia. It tastes extraordinarily sweet, has a texture similar to sweet potatoes, and is a common ingredient in traditional Filipino dessert recipes.
For this recipe, I will show you how to transform this delicious vegetable into one of my favorite dishes, gnocchi. The sweetness of the ube is balanced out by the savouriness of the salted butter, green onions, and mango, creating a flavorful dish that would pair perfectly served with Filipino chicken adobo. Happy cooking!
Chef notes:
Choose a slightly under-ripe mango for this recipe. The acidity of the mango balances the sweet ube on the palate.
Specialty equipment:
Tamis or potato ricer
Yield: serves 4
Preparation time: 2 hours
Cook time: 30 minutes
Ube Gnocchi
500 g ube
¾ cup all-purpose flour
1 tsp salt
2 egg yolks
2 tbsp salted butter
1 mango
½ cup green onion, chopped
For the gnocchi
Preheat an oven to 375°F.
Wash the ube, place them onto a baking tray, and season with salt.
Bake them in the oven for 45 minutes to an hour, until they are fork-tender.
Remove them from the oven and let cool slightly.
Cut the ube in half and scoop the flesh out.
Press the ube through a tamis into a mixing bowl.
Add the flour, egg yolks, and salt and mix by hand until the dough just comes together.
Roll the dough out onto a floured surface and cut it into 4 pieces.
Roll each piece out into a thin log.
Cut half-inch pieces and place them onto a baking tray dusted with more flour.
Place the gnocchi into the freezer.
Fill a saucepot with salted water and bring it to a boil on high heat.
Add the gnocchi and stir. Cook until they float to the surface, about 5 minutes.
Finishing the plate
Add butter to a non-stick frying pan on high heat.
Add the gnocchi and fry until they are golden brown and crispy.
Turn the heat off and toss the gnocchi with sliced mango and green onion. Serve with a sprinkle of crushed red chili flakes.
©chefalisonbiebs