Pollock Roe Cream Gnocchi recipe - ingredients, nutrition and when to eat it
This pasta-style dish combines potato gnocchi with pollock roe and heavy cream for a smooth, creamy finish.
This pasta-style dish combines potato gnocchi with pollock roe and heavy cream for a smooth, creamy finish. The roe’s salty, savory flavor pairs well with the cream, making it a satisfying choice for lunch or dinner.
Western · 20 minutes to cook
Nutrition (per 1323.5g serving): 723.5 kcal · protein 15.2g · carbohydrate 69.8g · fat 43.7g · sodium 920.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pollock roe can be quite salty, so don’t add salt at first; taste and adjust as needed.
Tips: If the sauce gets too thick, add a tablespoon or two of the water used to cook the gnocchi to thin it out.
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Ingredients (1 serving)
- Potato gnocchi — 180 g
- Salted pollock roe — 25 g
- Heavy cream — 100 ml
- Butter — 5 g
- Garlic — 1 pc
- Parmesan cheese — 8 g
- Ground black pepper — 0.2 tsp
- Water — 1000 ml