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.