If you have never tried soy sauce flavoured Potato Gnocchi yet, you got to try this. All pasta are good in soy sauce flavour, but the rubbery Potato Gnocchi are exceptionally delicious. Add plenty of meaty Asian Mushrooms such as Shiitake, Shimeji or King Oyster Mushrooms.
Makes
2 Servings
Ingredients
2 servings Potato Gnocchi
1 clove Garlic *finely chopped
200g Asian Mushrooms
20g Butter *plus extra 10g
1 to 2 tablespoons Soy Sauce
Shichimi (Japanese Chilli Spice Mix) *optional
Method
- Clean OR wash mushrooms, cut into the size that is easy to eat. Cut off the bottom of Shimeji and tear into smaller pieces.
- Cook Gnocchi in a large saucepan of boiling salted water. DO NOT overcrowd as they can stick together. Cook until they rise to the surface.
- Meanwhile, heat 20g Butter in a frying pan, cook Mushrooms and Garlic until golden. Add cooked & drained Gnocchi, extra 10g Butter and Soy Sauce, and toss to combine.
- Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.
Comments
Cindy
12/07/2023
OMG!!!! I tried this tonight with what I had on hand: store bought gnocchi, liquid aminos for soy (much lower sodium, as we are on a low sodium diet), and out of laziness… cooked gnocchi with the mushrooms (juat added about 2 Tablespoons chicken bone broth). I sprinkled some green onions on top when I plated, and it STOLE THE SHOW! I was looking for a side to go with my albacore tuna, and this was perfect! I am now obsessed with your site, and will be trying many more of your fabulous sounding recipes! Thank you for sharing your creations!
Hiroko
18/07/2023
Ahhh, Cindy, thank you for posting such a positive comment. I am so happy to know you liked this dish. Comments like yours inspire me to keep doing this recipe project. I look forward to hearing more from you.