sweet version...

of potato-pumpkin gnocchi...

Surprisingly, we have a Thai dessert called Krong-Krang that is similar to gnocchi. Instead of all purpose flour, we use rice flour and tapioca/cassava flour. Both tapioca flour and cassava flour are starchy ingredient, so we don't add egg into the recipe. Potato, sweet potato and taro can be add to make different flavors.

Since I have leftover potato pumpkin gnocchi from the previous post, I decided to cook them like Krong-Krang.

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Ingredients:

2 servings

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- 200 g cooked potato-pumpkin gnocchi

- 200 g coconut milk

- 50 g sugar

- 3 g salt

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Preparation:

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1. Bring coconut milk and sugar to a boil.

2. Add cooked gnocchi and salt.

3 Bring all ingredients back to a boil for 2-3 minutes.

4. Remove from the heat.