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.
Forming gnocchi.
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.
GOURMANDE in OSAKA 