Soba (Buckwheat) Gnocchi
This delicious Soba Gnocchi is made from an authentic Italian recipe but uses buckwheat to give it a Japanese twist (and also makes it healthier)!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 6 people
- 500 g white potatoes
- 250 g buckwheat flour
- 1/2 an egg
- Serve with your favourite sauce and toppings e.g parmesan cheese, basil, etc.
Wash and boil the potatoes until soft.
Once the potatoes are cooked, drain the water and allow the potatoes to cool down.
Peel the skin off the potatoes and then mash them.
Create a well in the centre of the potatoes and add the flour.
In a small bowl, whisk an egg.
Create a well in the centre of the flour and pour in half the egg mixture (discard the remaining egg).
Mix it all together with your hands until it becomes a dough.
Flour a board and roll out a chunk of the dough into a long and slightly thin line.
Cut the dough line into about 1 cm sized pieces then press down on the pieces with a fork to create indented lines.
Continue until all the dough is made into pieces.
Boil some water in a large pot and in a large frying pan, heat your sauce.
Gently drop some of the gnocchi into the boiling water.
Once the gnocchi floats to the top scoop the pieces out and add them to the sauce in the frying pan and gently mix to coat with sauce.
Continue until all the gnocchi is cooked and placed in the sauce.
Serve with your favourite pasta toppings.
Nutritional information doesn't include sauce and parmesan cheese topping.
The recipe and making technique learnt from a real Italian Chef in Tofia.
Calories: 193kcal | Carbohydrates: 39g | Protein: 7g | Fat: 1g | Cholesterol: 13mg | Sodium: 18mg | Potassium: 584mg | Fiber: 6g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 9.5mg | Calcium: 44mg | Iron: 4.5mg