This is second hybrid of potato gnocchi. These time I combined it with sobagaki, a traditional Japanese dish made of buckwheat.
Cooking the sobagaki (read here).
I’ve combined mashed potato and sobagaki.
Boiling them very quickly, just to warm them up before serving… otherwise they melt into the water.
Anerigoma ( tahini , sesame paste) and sudachi citrus juice sauce.
Wow, these gnocchi must have had such an unusual flavor!
I love the idea of buckwheat flour potato gnocchi, very inventive!
Reblogged this on GOURMANDE in OSAKA.