This recipe is a riff on a French riff on the fluffy, soft potato gnocchi you see all over Italy, substituting instant ramen noodles for the raw flour in traditional pâte à choux.
How to Make Instant Ramen Gnocchi Parisienne with David Chang
How to Make Instant Ramen Gnocchi Parisienne with David Chang
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You shouldn’t put them in the pan when the butter is cold. The butter(or
other oil) should be hot before you put something in the pan otherwise they
absorb the oil and become fatty and soggy.
WTF IS GBD? LOL Priceless
You are an absolute genius man!!! MOAR RAMEN RECIPES !!!!!
Wow i just made profiterole from the same recipe
Genius!!!