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 completely from scratch... beautiful and black with a light and sweet sauce topped with fresh scallions and daikon!
As it turns out making gnocchi takes a LOT of time. 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 pretty early in the day around 9 in the morning. Every step takes time baking the potatoes... waiting for them to cool down removing the skins etc. Can't skip ANY step either doing that will result in a gnocchi disaster. Nothing worse than an uneatable meal.
Wasn't the case for these they turned out perfect! Plus this is a fairly big recipe so if you're only two you'll have plenty left-over that you can let dry freeze and eat later.
I had a really specific idea 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 regular italian-style noodles but with japanese-style toppings like nattou shiso etc. 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 is light you can focus on the texture of the gnocchi that with the grated daikon. Do NOT omit the daikon it's so good. Really happy that daikon is so easy to find in grocery stores here now it's one of my favourite veggies.