Gnocchi with Matcha Tea
- 500gr potatoes
- 200gr flour "0" type
- 40gr butter
- 3 carrots
- 2 courgettes
- 1 tablespoon of Matcha Tea
- 1 or 2 eggs
- 1 clove of garlic
- a pinch of salt and pepper
Carefully wash the potatoes and cook them on boiling water. Once cooked, peel and smash them till you got a purée. In the meanwhile beat the egg (or eggs if you decided to use two of them).
Put the potatoes in a bowl together with softened butter, beated egg, salt, pepper and a tablespoon of Matcha Tea, then slowly add the flour while continuously mixing.
Once you obtain a soft paste (careful, it doesn't have to be sticky), give it a cyclindrical shape not bigger than a finger, then cut it and get the typical gnocchi size passing each gnocco on a gnocchi board or on the back of a grater.
Fill a large pot of water and get it boiling. Salt the water. Then plounge the gnocchi in the water just a few at a time. When they come back to the surface, drain them with a skimmer.
In the meanwhile cut the carrots and courgettes à la Julienne and sauté them for about 5 minutes on a pan where you previously have gently fried oil and garlic.
Dress the gnocchi with the sautéed veggies and serve.
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