Poteto sobagaki, Japanese gnocchi

GOURMANDE in OSAKA

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This is second hybrid of potato gnocchi. These time I combined it with sobagaki, a traditional Japanese dish made of buckwheat.

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Cooking the sobagaki (read here).

コラージュ

I’ve combined mashed potato and sobagaki.

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Forming gnocchi.

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Boiling them very quickly, just to warm them up before serving… otherwise they melt into the water.

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Anerigoma ( tahini , sesame paste) and sudachi citrus juice sauce.

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