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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

Nutrition Info

180.3 calories carbohydrate: 35.7 g cholesterol: 24.3 mg fat: 1.3 g fiber: 2.2 g protein: 5.8 g saturatedFat: 0.4 g servingSize: - sodium: 216.4 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

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.

80 gnocchi

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