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1
Preheat the oven to 350.
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2
Wrap the taro roots individually in foil and bake for 1 hour, or until the taro roots are tender when pierced.
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3
Unwrap the taro roots and let cool.
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4
Slice one end off of each taro root and use a small spoon to scoop out the flesh.
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5
Press the taro through a ricer into a medium bowl.
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6
Add the 2 cups of flour and the egg, butter, oil and salt.
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7
Using your hands, knead the mixture together to form a dough.
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8
Transfer the dough to a floured work surface and knead until smooth.
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9
Cut the taro dough into 3 pieces.
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10
On a lightly floured work surface, roll each piece of dough into a 1-inch-thick rope.
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11
Using a sharp knife, cut the ropes into 1/2-inch pieces, dipping the knife in flour as necessary to prevent sticking.
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12
Transfer the taro gnocchi to a floured baking sheet and freeze until firm, about 3 hours.
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13
In a large, deep skillet, melt the butter in the oil.
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14
Add the roasted pork, shallot and garlic and cook over high heat, stirring occasionally, until the shallot and garlic are lightly browned, about 5 minutes.
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15
Add the sliced Thai chiles and the tomato paste and cook, stirring, for 1 minute.
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16
Stir in the chopped tomatoes and season with salt and pepper.
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17
Add the chicken stock, red chile strips, scallions, mint and basil and cook, scraping up any browned bits stuck to the bottom of the skillet.
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18
Remove from the heat, cover and keep warm.
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19
In a large saucepan of boiling salted water, cook the taro gnocchi until they rise to the surface, then simmer them until tender, about 5 minutes longer.
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20
Drain the gnocchi in a colander.
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21
Add the gnocchi to the sauce in the skillet.
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22
Cook over moderate heat, tossing gently, just until the gnocchi are thoroughly coated and the sauce is heated through, about 3 minutes.
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23
Season with salt and pepper and serve in deep bowls.
