Chinese Potato Gnocchi

30 minutes
to prep

1 hour
to cook

4 servings



  • 580 grams potatoes
  • 120 grams potato starch

Textured Vegetable Protein:

  • ½ cup textured vegetable protein
  • ¾ cup water


  • 2 cloves garlic, minced
  • 1 to 2 chilies, chopped
  • 2 stalks green onions, chopped
  • 1 tablespoon Chinese doubanjiang chili bean paste
  • ¼ teaspoon sugar, adjust to taste
  • 2 teaspoon light soy
  • 1 teaspoons dark soy
  • 1 teaspoon rice vinegar
  • 1 cup water
  • Pinch of salt, adjust to taste

Photo and Recipe Courtesy of Christina Ng from East Meets Kitchen


  1. Bring a pot of water to a boil. Cut the potatoes into small cubes and cook for 15 to 20 minutes until they can be easily mashed with a fork. Reserve a few tablespoons of the water and drain.
  2. In a mixing bowl, mash the potatoes with a fork and mix in the potato starch. If the mixture seems dry, add 2 to 3 tablespoons of the potato water. Cover and let sit for 10 minutes until cool enough to work with.
  3. Preheat a large steamer.
  4. Roll the potato dough into two 1-inch-wide logs. Cut them into ½-inch pieces and roll out into balls. Slightly flatten each ball to form a disk and place into steamer.
  5. Steam for about 15 minutes and let the potato gnocchi fully cool to firm up.
  6. To prepare the sauce, start by rehydrating the textured vegetable protein in water or a light stock for about 10 minutes, then drain.
  7. In a pan over medium-high heat, cook the chopped garlic, chilies, and white parts of the green onions in some water or oil for 1 to 2 minutes.
  8. Add the textured vegetable protein and the rest of the ingredients. 
  9. Bring mixture to a boil and add the cooled potato gnocchi. Season with salt and garnish with green parts of green onion. Serve hot.