Ingredients1 h 5 m servings 180 cals
- 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.
- 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.
- 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.
Per Serving: 180 calories; 1.3 g fat; 35.7 g carbohydrates; 5.8 g protein; 24 mg cholesterol; 197 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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!