Wasabi Pea Gnocchi Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Dec. 29, 2010
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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Oct. 4, 2010
So Good!! If you like wasabi you should add a lot more than what is suggested though. I did and it tasted great!
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Reviewed: 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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Reviewed: Nov. 3, 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.
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Cooking Level: Intermediate

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Reviewed: Sep. 12, 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.
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Photo by ExMilitaryWife

Cooking Level: Expert

Home Town: Montclair, California, USA
Living In: Vallejo, California, USA

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