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!
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.