Stir fried Gnocchi with Kimchi

© Qin Xie-Krieger

© Qin Xie-Krieger

If you love spicy food, this dish would be perfect for you: spicy, easy and quick to prepare. It also tastes very good when it is chilled, which means it is super suitable for the next barbecue party. 🙂

Kimchi is a Korean term for the vegetables which are prepared by lactic fermentation. To facilitate your imagination, you can just think of Kimchi as a kind of sauerkraut in Korean style, only it is spicy and with Chinese cabbage instead of white cabbage. 😉

In China and Japan there are similar methods for preserving vegetables. My hometown Sichuan is well known for its Paocai (the Chinese term for this kind of fermented vegetables). The difference is, in Sichuan the vegetables are not rubbed with chili and salt before being placed into the clay pot. The clay pot is filled with water with plenty of salt, Sichuan pepper, star anise and bay leaves, etc. The veggies are soaked in the salted and spiced water for a few days until they get fermented.

© Qin Xie-Krieger

© Qin Xie-Krieger

At my parents’ home, there was a clay pot which reached up to my knees. In this huge clay pot there were seasonal vegetables swimming in the salty water. Whether chilli, Chinese cabbage, radish or pole beans, in there it was always full. Right before each meal, my father always took out some pickled vegetables from the clay pot with chopsticks, cut them into short pieces and arranged them with homemade Sichuan chili oil on a small plate. That was virtually the appetizer for every meal. I absolutely love the Sichuan-Paocai.

© Qin Xie-Krieger

© Qin Xie-Krieger

Therefore, I also love kimchi. The combination of spicy and sour is simply awesome! A Korean friend of mine brought me the homemade kimchi from her mum. Can you imagine how I was completely over the moon with joy? 😉 Homemade Kimchi, by a Korean mum! Wow!!!

© Qin Xie-Krieger

© Qin Xie-Krieger

It was absolutely delicious, very delicious! That’s all I need to say. 😉
I created this dish with the awesome tasty Kimchi of the Korean mum. And, I just could not stop eating. 😉
Even If you cannot get any Kimchi from a Korean mum, still there would be no reason for you not to try this recipe. In every Asian Shop with a good selection of goods you could find Kimchi. 🙂

Ingredients (4 servings):

1kg Gnocchi (Homemade)
300g Kimchi (Asia shop)
6 cherry tomatoes
1/2 tsp tomato paste
1 shallot (finely diced)
1/2 teaspoon sugar
2 tablespoons olive oil
Salt and pepper


1. Boil water in a large pot, add salt generously. Cook the gnocchi over low heat. Once they float to the water surface, pick them out and rinse with cold water briefly, set aside.

2. Cut kimchi into small pieces. Wash cherry tomatoes and cut into quarters. In a large skillet, heat olive oil briefly. Sauté the shallots. Add tomato paste und cherry tomatoes, stir fry briefly. Add Kimchi into the pan, stir fry for about 2 minutes, drizzle on sugar. Add the gnocchi into the pan, mix well. Stir fry until the gnocchi are getting golden brown. Season with salt and pepper.


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