A Familiar Favourite, Reimagined: Laksa Gnocchi

Laksa Gnocchi brings together the comfort of soft, pillowy gnocchi with the bold, aromatic flavours of laksa. This dish rethinks how heritage flavours can live beyond their traditional forms, while still staying true to what makes them familiar and loved.

By using potatoes or sweet potatoes for the gnocchi, this recipe also embraces a zero-waste approach, encouraging the use of the entire ingredient, skins included.

Why This Dish Is a Must Try

The mild, starchy base of gnocchi absorbs the rich laksa sauce beautifully. Each bite carries layers of spice, creaminess, and umami, creating a dish that feels indulgent yet balanced. It is nostalgic in flavour, but playful in form.

Ingredients You'll Need

For the Gnocchi

• 1 kg potato or sweet potato, peeled and cut into large chunks (keep skins)

• 100g flour

• Pinch of salt

• 1 egg (optional)

For the Laksa Sauce

• 2 tbsp dried shrimp (hae bee), soaked in hot water until softened

• 15 dried red chillies, soaked in hot water until softened

• 2 tsp belacan, toasted until fragrant

• 1 tbsp ground roasted coriander seeds

• 6 shallots, minced

• 1 tbsp galangal

• 1 tbsp ginger

• 1 tbsp turmeric

• 3 cloves garlic

• 3 stalks lemongrass

• 1 tbsp palm sugar

• 2 tbsp vegetable oil

• 3 tbsp prawn stock (or chicken stock or water)

• 1 tsp fish sauce

• 3 tbsp coconut cream

• 1 knob butter

• 1 tbsp cornstarch mixed with 1 tbsp water

For Condiments

• 1 tbsp chopped laksa leaf

• 3 prawns, blanched

• ½ boiled egg

• Handful of beansprouts, blanched

Cooking Instructions

For the Gnocchi

1. Steam the potatoes until fork-tender. Mash while still hot, then add flour and salt. Mix gently until combined.

2. If the mixture does not hold together well, add beaten egg a little at a time. Work the dough lightly until it holds without cracking.

3. Portion the dough into bite-sized pieces and shape using a fork to create ridges.

4. Boil the gnocchi in water until they float to the surface. Remove and soak in cold water until ready to use.

For the Laksa Sauce

1. Blend all laksa paste ingredients until smooth.

2. Heat oil in a pan and fry the paste until fragrant. Deglaze with prawn stock, then add fish sauce and coconut cream. Season lightly to taste.

3. Add butter and cornstarch slurry. Cook until the sauce thickens and turns glossy.

4. Toss the gnocchi gently in the laksa sauce until evenly coated. Top with condiments and serve.

Serving Suggestions

Serve Laksa Gnocchi hot as a main dish. Garnish generously with laksa leaves, prawns, beansprouts, and egg for contrast and texture.

Tips to Make It Better

• Do not overwork the dough: Gentle handling keeps the gnocchi light and tender.

  
  

• Adjust spice levels: Reduce dried chillies for a milder sauce.

  
  

• Use soaking liquid: A small splash of dried shrimp soaking water adds depth if needed.

A Dish That Bridges Old and New

Laksa Gnocchi shows how heritage flavours can evolve while still feeling comforting and familiar. It is a thoughtful way to reimagine tradition without losing its soul.

Happy cooking!

The recipe is a collaboration between Museum of Food Singapore and Tingkat Takeaways.

Museum of Food Singapore (MOF) is a non-profit organisation focused on heritage food education. The museum explores everything related to food in Singapore, from preserving traditional tools and recipes used by earlier generations, to passing down culinary skills and knowledge, and examining the sustainability of heritage foods and the wider food industry.

MOF believes that Singapore’s food belongs to all its people, and that heritage food education should be accessible across all segments of society. Through this work, MOF aims to encourage a deeper sense of ownership, appreciation, and responsibility towards Singapore’s culinary heritage.