Recipe by DCKatie
"A fun Asian twist on traditional potato gnocchi. Serve with a soy-ginger dressing.
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
frozen green peas, thawed
minced fresh ginger root
wasabi paste, or to taste
salt and pepper to taste
all-purpose flour, divided
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 but I'll be sticking with my classic gnocchi recipe for now.
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.
So Good!! If you like wasabi you should add a lot more than what is suggested though. I did and it tasted great!
This was really good but I would increase the amount of wasabi. I had to keep adding in flour while forming the gnocchi to make it less sticky, so the flavor got diluted. It was very time consuming! I served it over mixed asian vegetables and topped it with an asian vinaigrette (found the recipe on this sight) and sesame seeds.
* Percent Daily Values are based on a 2,000 calorie diet.
Wasabi Pea Gnocchi
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 180
** Calories from Fat: 12
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Chef John reveals the tricks to making perfect potato gnocchi.
See how easy it is to make amazing potato gnocchi.
See how to make homemade gnocchi with butternut squash and mascarpone.