Makes: 4 servings
Preparation and cooking time: 2 hours 45 minutes


For the Veggie Dumplings:
1 piece siling labuyo, minced
2 tablespoons garlic, minced
2 cups kalabasa, medium diced
2 cups ube, medium diced
2 cups gabi (taro), peeled and cut into large dice
4 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
3 pieces egg yolk
1 3/4 cups all-purpose flour
salt, to taste

For the Crispy Fried Shallots (small red onions):
6 pcs shallots, peeled and sliced
1 tsp fine salt
1/8 cup cornstarch

For the Malunggay and Hibe Cream Sauce:
1 cup malunggay
1 tbsp hibe, dehydrated
1 tablespoon butter
2 tablespoons oil
¼ cup white onions, minced
1 tablespoon garlic, minced
1 piece siling labuyo, minced
1 tablespoon flour
1 cup coconut milk
½ cup chicken broth
Parmesan cheese, as needed
Freshly ground black pepper, to taste
salt, to taste


Gnocchi/ Dumplings:
1. In a baking tray lined with foil, place kalabasa, ube, and gabi. Sprinkle garlic and siling labuyo on top and drizzle with olive oil. Season with salt and pepper. Mix and massage until everything is evenly distributed and well coated.
2. Cover with foil and bake at 180 degrees Celsius for 1½ hours.
3. Take the roasted vegetables and divide into 3 different bowls. Mash the vegetables in separate bowls and then add in an egg yolk on each bowl. Mix until well combined.
4. Divide the flour into 3 bowls and mix and knead until it forms into a dough.
5. Cut into portions and form into logs. Cut into squares and roll over a fork.
6. In a pot over medium-high heat, place the gnocchi into salted water on rolling boil and cook until they float. Drain.

Crispy Fried Shallots:
1. Cut shallots into thin strips separate and place in a tray, make sure that it does not overlap. Season heavily with salt and let sit for 30 minutes or until the salt draws out all the liquid from the shallots.
2. Squeeze all the liquid/ juice out of the shallots and dredge it with cornstarch.
3. Deep fry until golden brown. Make sure you don’t burn it or it will have a bitter taste.

4. In a large pan over medium heat, saute garlic, onions, and siling labuyo in butter and oil for a few minutes until aromatic.
5. Mix in flour and cook for a few minutes.
6. Whisk in coconut milk and chicken broth until a smooth. Bring to a boil. Add the hibe and season with salt and pepper.
7. Add gnocchi and cook for a few minutes. Toss in malunggay leaves and simmer for another minute.
8. Plate gnocchi and top with parmesan cheese. Serve.

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