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Recipe • Baked Cheesy Gnocchi in Japanese Curry

Have you tried gnocchi before? These are plump little lumps of pasta made mostly of potato and eaten as a form of pasta dish in Italy. The Italians usually eat it with pasta sauce as part of their staple dish. Some of them panfry this and coat with cheese.
For this Casa Rinaldi x Singapore Home Cooks (Facebook) collaboration, I cooked it in Italian-Japanese fusion style, Baked Cheesy Gnocchi in Japanese Curry. This is a must-try… Chewy gnocchi in savory curry sauce and crusty melty cheese!

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(Makes 3 servings)

2-3 stalks Celery
1 medium Potato
1 medium Carrot
1 Red Onion
Japanese Curry Roux
2 Cups Water

180-400g Casa Rinaldi Gnocchi (Note 1)
3 pcs Pork Katsu (Crispy Pork Cutlet)
Olive Oil
Mozzarella and Parmesan Cheese (Sufficient amount)

•Prepare ingredients (A) and cook according to instructions on curry roux package.

•Pour gnocchi into a pot of salted boiling water, scoop out when gnocchi floats up. Drizzle some olive oil over gnocchi to prevent sticking together.
•Portion gnocchi into casserole that’s suitable for use in Airfryer or Oven.

•Pour Japanese curry over gnocchi, topped with some grated parmesan cheese followed by sliced pork katsu. Recipe for my homemade katsu here .

•Top with generous amount of mozzarella and parmesan cheese.
•Preheat Airfryer at 200degC/5mins.
•Put in casserole and bake at 170degC/10mins or until cheese turn golden brown. Check in between. Longer baking time is needed if using oven.

•Enjoy this delicious baked gnocchi while it’s hot!

(1) The amount of gnocchi depends on individual and whether potatoes from curry are  included.
Average amount is 60g/serving if potatoes are included. Increase gnocchi to 130g/serving if potatoes are omitted.

☆彡 Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack).
Don’t miss out Casa Rinaldi giveaway! Click here . Giveaway ends 22 Sept 2017. (Giveaway Closed)

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