Wasabi Pea Gnocchi
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Description
A fun Asian twist on traditional potato gnocchi. Serve with a soy-ginger dressing.
Ingredients
- 2 cups mashed potatoes
- ¾ cup frozen green peas, thawed
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger root
- 1 teaspoon wasabi paste, or to taste
- salt and pepper to taste
- 1 large egg
- 2 cups all-purpose flour, divided
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.
Nutrition Facts
serving: 80 gnocchi
calories: 180.3 kcal
carbohydrates: 35.7 g
protein: 5.8 g
saturated fat: 0.4 g
cholesterol: 24.3 mg
sodium: 216.4 mg
fiber: 2.2 g
sugar: 1.7 g
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