Soba Gnocchi
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5 from 2 votes

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
Course: Main Dish
Cuisine: Italian, Japanese
Servings: 6 people
Calories: 193kcal
Author: Shihoko | Chopstick Chronicles


  • 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