Wasabi Pea Gnocchi Recipe - Allrecipes.com
Wasabi Pea Gnocchi Recipe
  • READY IN ABOUT hrs

Wasabi Pea Gnocchi

Recipe by  

"A fun Asian twist on traditional potato gnocchi. Serve with a soy-ginger dressing. "

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Ingredients Edit and Save

Original recipe makes 80 gnocchi Change Servings
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  • PREP

    45 mins
  • COOK

    5 mins
  • READY IN

    1 hr 5 mins

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 More Reviews

Jan 03, 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!

 
Nov 04, 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'll be sticking with my classic gnocchi recipe for now.

 

6 Ratings

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.

 
Oct 05, 2010

So Good!! If you like wasabi you should add a lot more than what is suggested though. I did and it tasted great!

 
Aug 20, 2010

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.

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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