Wakame is a very invasive plant, its even banned in australia.
In the mood for something a bit different? These seaweed bites will do the trick, while dosing you with your daily portion of iodine! Highly addictive and sweet enough to have as a dessert.
The cookies were adapted from a recipe by Kiuchi Yuki-san
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.
As much as i love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour.
Yes, those are the sort of details that I care about.
What green things can i add to this? Wakame! I don't always have fresh greens in my fridge, when i don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of Iodine, essential for health.
Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.
Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.
You can make this recipe using regular pasta, but it wont be green... unless you use spinach pasta (which could look good too.) Or matcha pasta? A really awesome girl on twitter made some using my black pasta recipe as a base, they look gorgeous!
Hope you like the recipe, happy cooking!