It seems like a plain classic gnocchi, however, it's not. It's made of milk and thickened with kuzu starch aka Japanese arrowroot. It is most frequently used in Japanese traditional pastry. It's definitely one of those very unique ingredients and starting to get a lot of attention by numerous chefs from all over the world especially Spanish chefs which include Ferran Adria and Andoni Luis Aduriz. Texture is very interesting. It's very soft and creamy and therefore, my original idea was to make a "mock mozzarella" and make like a caprese salad but I will play around with it and see what else I can do. This time, I served this milk gnocchi with super sweet local tomatoes, fresh herbs, extra virgin olive oil and cyprus lava salt which not just gives it seasoning but also texture and color.
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