Wasabi Pea Gnocchi

Directions

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)

Your Rating:

6

sueb

Jan. 3, 2011

"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"

3

BRR

Nov. 4, 2009

"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."

3

MilitaryWife

Sep. 14, 2009

"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...." See more"