Black gnocchi

60 minutes - 6 servings 1rv1w2af1ov1c

A few weeks ago, I asked people what they wanted to see me cook. Some of you asked for black gnocchi, so here they are! Made from scratch, beautiful and black. Topped with a light and sweet sauce, fresh scallions and daikon!

As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon or get a friend to help.

I started cooking these early in the day, around 9 in the morning. Every step takes time. You have to wait for the potatoes to bake, wait for them to cool down, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster, nothing worse than an uneatable meal.

These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.

For the topping, I wanted a ton of scallions with mushrooms and seaweed. I miss the pasta in italian restaurants in japan, they always had some with japanese-style toppings. Since i'm currently on a shichimi togarashi binge, (left-over from my cracker recipe) I included some in this recipe as well.

Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.



Russet potatoes2 1/2Whole wheat flour1 1/4 cupBamboo charcoal powder1 tbspSea salt1/4 tspRusset potatoes2 1/2Whole wheat flour1 1/4 cupBamboo charcoal powder1 tbspSea salt1/4 tsp


Shiitake1/2 cupScallions5 branchesDaikon1/3 cupWakame3 tbspSoy sauce6 tbspMirin3 tbspSugar4 tspShichimi togarashi1 tbspShiitake1/2 cupScallions5 branchesDaikon1/3 cupWakame3 tbspSoy sauce6 tbspMirin3 tbspSugar4 tspShichimi togarashi1 tbsp



Preheat oven to 400F . Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely You can also boil them until fork tenderSift 1 1/4 cup of whole wheat flour, 1 tbsp bamboo charcoal powder and 1 pinch of sea salt together in a bowl.Mix in the potatoes gradually, knead until you get a consistent dough. You may not need to use all of the potatoes, rarely are potatoes the exact same size. If the dough feels ok stop mixing in extra potatoesPut a bit of flour on your working surface and divide your ball of dough into 4, roll each section into a long rope with an approximate 2cm diameter.Proceed to cutting up the ropes into 2cm sections. To make the little lines over the gnocchis, take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.Cook gnocchi in a pot of boiling water with a bit of sea salt, the bits that are ready will float back to the surface.


Rehydrate 1/2 a cup's worth of shiitake mushrooms in a cup of boiling water. When shiitake are soft, remove the tails and cut into slices.Rehydrate wakame as well in a separate cup. Let stand for 5 minutes, drain, rinse and cut into smaller pieces.Chop up 5 scallions and grate 1/3 cup's worth of daikon. Squeeze water out of daikon and set aside.Mix 6 tbsp of soy sauce, 3 tbsp of mirin and 4 tsp of sugar in a bowl.When Gnocchi are ready, sauté in a pan with the sauce and shiitake. Serve them into bowls and top first with wakame, scallions and then a dollop of grated daikon. Sprinkle some shichimi togarashi on top!


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