Wasabi Recipe − Wasabi Pea Gnocchi

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

Ingredients

• 2 cups mashed potatoes
• ¾ cup frozen green peas, thawed
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger root
• 1 teaspoon wasabi paste, or to taste
• salt and pepper to taste
• 1 large egg
• 2 cups all-purpose flour, divided

Cooking 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.

Nutrition Facts

• calories180.3
• carbohydrateContent35.7 g
• cholesterolContent24.3 mg
• fatContent1.3 g
• fiberContent2.2 g
• proteinContent5.8 g
• saturatedFatContent0.4 g
• sodiumContent216.4 mg
• sugarContent1.7 g