Wasabi Pea Gnocchi

Wasabi Pea Gnocchi

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"A fun Asian twist on traditional potato gnocchi. Serve with a soy-ginger dressing. "

Ingredients

1 h 5 m {{adjustedServings}} servings 180 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Process the potatoes, peas, garlic, ginger, wasabi, salt, and pepper in a food processor until the mixture is evenly green. Add the egg and process again until the egg is just incorporated. Add 1 cup of the flour and process until just mixed; transfer to a bowl. Being careful to not over mix, gently work the remaining cup of flour into the mixture until it forms a sticky dough. Cover with plastic wrap and store in refrigerator until chilled to help make it easier to roll.
  2. Working on a well-floured surface with about 1/2 cup of the mixture at a time, roll into a rope about 1/2 inch in diameter. Cut the rope into 1-inch segments using a floured knife. Continue until all the dough has been used.
  3. Bring a large pot of lightly-salted water to a boil. Add the gnocchi, making sure to not overcrowd in the pot; return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain.
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Reviews

5
  1. 6 Ratings

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Easy to make! These have more of the horseradish taste when cold than when hot! I used whole wheat flour, next time I think these will be better looking if I use white whole wheat flour!

Blend the peas separately to avoid overworking the mix. These floated faster than my normal gnocchis and some were undercooked in the middle. If I made it again I'd at least double the spices ...

I liked this idea but found that the flavors were very mild; needed more wasabi for my taste. Again loved the idea and may retry this recipe again.