Name: Green Tea Gnocchi with Orange Butter Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: Gnocchi; 1 pound yellow potatoes (I used Yukon Gold) (baked, then peeled and riced (or milled)); 1/4 cup whole wheat pastry flour; 1/2 cup all-purpose flour (plus more for dusting); 1 egg (beaten (optional*)); 1 Tablespoon green tea powder (matcha) (plus more for dusting); 1 small pinch Kosher salt; Orange Butter Sauce; 3 ounces (6 tablespoons) unsalted butter; 1/2 medium sized orange (juiced (about 2 tablespoons juice))

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It’s time for another Recipe Redux post, and this month, we’re cooking with tea, so I’m bringing you this recipe for green tea gnocchi with orange butter sauce!

There are a lot tea varieties that I could have chosen to cook with, but I had some leftover matcha from when I made Matcha White Chocolate Cookies a couple of months ago, so I decided to use it up with today’s recipe. When I was browsing Pinterest for ideas, I came across this recipe on Princess Tofu and the photos made me swoon and crave it in a major way. Her version has more of an autumn flair, so I decided to swap out a couple of ingredients to lighten it up for summer.

There are a few different versions of gnocchi floating around, but I felt like traditional potato gnocchi would be best to match with the flavor of the green tea. The key to light, pillow-y gnocchi is dependent on your being gentle with the dough. If you work it and manhandle it too much, you’ll be left with heavy, dense green tea gnocchi. Trust me, you don’t want that. Light and pillow-y for the win!

I left egg out of my recipe, simply because I didn’t think the flavor would pair well with the matcha, but it’s certainly something you can add when you make this green tea gnocchi. As a matter of fact, I think it might help to keep the gnocchi from falling apart when you’re rolling it out. Mine was sort of crumbly and I’m sure that the missing egg was a key reason for it.

The other incredibly awesome part of this dish is the orange butter sauce. Oh my yumminess! It’s a smooth, velvety sauce with a nice tangy undertone. I sauteed some grape tomatoes in it, which was probably the smartest decision I’ve made this year. Think sweet and tangy. It reminds me a lot of the sweet and tangy flavor of my kumquat poppyseed dressing. Freaking delicious, kids. Serve it up with some warm, crusty French bread and call me over for dinner. I could eat this every night and be a happy camper. I think it would be a fun meatless dish for St. Patrick’s Day, too. After all, it is green!

Oh, and while we’re on the subject of St. Patrick’s Day, you should also check out my recipe for these delicious spinach Parmesan sables.

I hope you enjoy this green tea gnocchi recipe!

Green Tea Gnocchi with Orange Butter Sauce

Lindsay

Yukon Gold potatoes are blended with green tea (Matcha) in this delicate, eggless green tea gnocchi recipe. Drizzled with a tangy orange butter sauce, they become a delicious meatless dinner!

5 from 2 votes

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Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Servings

Calories 344 kcal

Ingredients

Gnocchi
1 pound yellow potatoes (I used Yukon Gold) baked, then peeled and riced (or milled)
1/4 cup whole wheat pastry flour
1/2 cup all-purpose flour plus more for dusting
1 egg beaten (optional*)
1 Tablespoon green tea powder (matcha) plus more for dusting
1 small pinch Kosher salt
Orange Butter Sauce
3 ounces (6 tablespoons) unsalted butter
1/2 medium sized orange juiced (about 2 tablespoons juice)

Instructions

Gnocchi
Place riced potatoes on a large work surface that’s been lightly dusted with flour. If using the optional egg, create a well in the center of the potatoes and place the beaten egg into it.
Using your hand, stir the egg into the potatoes very delicately. The key to eggless gnocchi is in the delicate handling.
Sift flour/matcha over gnocchi while fluffing the potatoes with a fork. Work the mixture delicately until it’s well-formed. You can switch to floured hands once the flour and potatoes are well-combined. Use the additional 1/2 cup of flour and matcha for dusting, if necessary. Try not to add too much flour or the gnocchi will become heavy and dry. Perfect uncooked gnocchi will be slightly tacky, but not wet.
Divide dough into 4 equal sized pieces and roll each into a long, thin, cigar-like shape. Cut off 1/4 inch thick pieces with a sharp knife.
If you don't plan to cook and eat them immediately, freeze the matcha. Line a rimmed baking sheet with parchment paper or a dusting of flour and place gnocchi on pan in a single layer. Freeze until solid. After they've frozen completely, transfer them to a freezer bag.
To cook gnocchi, place into a pot of salted, boiling water and cook until the gnocchi rise to the surface of the water. If you're cooking them from frozen, add to the water in small amounts to avoid a drastic drop in water temperature.