Wasabi Pea Gnocchi

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups mashed potatoes
• 3/4 cup frozen green peas, thawed
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger root
• 1 teaspoon wasabi paste, or to taste
• salt and pepper to taste
• 1 large egg
• 2 cups all-purpose flour, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, mix the mashed potatoes, egg, salt, pepper and half of the flour (1 cup) until a soft dough forms. Add more of the flour only as needed so the dough is no longer sticky.

2. Divide the dough into pieces and roll each into a rope about 3/4 inch (2 cm) thick on a surface dusted with some of the remaining flour. Cut into 1-inch (2.5 cm) pieces and press each lightly with a fork or your thumb.

3. Bring a large pot of water to a boil and add a pinch of salt. Working in batches, drop in the gnocchi and cook until they float, about 2 minutes, then lift out with a slotted spoon.

4. While the gnocchi cook, heat a dry large skillet over medium heat. Add the garlic and ginger and stir for 30 seconds until fragrant.

5. Add the thawed peas with a splash of water and cook for 1 minute. Stir in the wasabi paste, starting with 1 teaspoon and tasting before adding more, plus salt and pepper to taste.

6. Add the cooked gnocchi to the skillet and toss for 1 minute over medium heat until coated and hot. Serve immediately.