"A fun Asian twist on traditional potato gnocchi. Serve with a soy-ginger dressing.
" — DCKatie
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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 from Fat: 12
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