Wasabi Pea Gnocchi5 Reviews
- Prep: 45 min
- Cook: 5 min
- Ready In: 1 hr 5 min
“A fun Asian twist on traditional potato gnocchi. Serve with a soy-ginger dressing. ” - by DCKatie
Original recipe yields 80 gnocchi
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 180 cal
- 1.3 g
- 35.7 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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!..." See more"
"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 but I'..." See morell be sticking with my classic gnocchi recipe for now."
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