Edamame Gnocchi Salad

This invention will impress you, especially if you are a vegan or vegetarian. It is a salad with everyone's favorite fun-to-eat Italian food, gnocchi. The surprise is that the pasta pieces are made from flour, potatoes and edamame beans. It has a vibrant color, smooth texture and flavor, and goes great with a soy sauce/Italian dressing.

Edamame Gnocchi Salad


(Recipe by:Chef Yasue Siewert)


Prep.: 40 minutes
Cook: 5 minutes


Makes 4 to 6 servings


1 russet (or white) potatoes (about 6oz), peeled and cut into large chunks
1 cup frozen shelled edamame, defrosted
½ egg, beaten
¼ tsp salt
½ cup flour, plus a little more as necessary
15 cherry tomatoes (about 5oz), cut into halves
6oz seedless cucumber, cut into bite size
1oz red onion, sliced
some parsley, minced
1 tbsp grated parmesan cheese (not for vegan recipe)

For dressing:
1 tbsp white wine vinegar
1 tsp soy sauce
¼ tsp Italian seasoning
2 tbsp olive oil
1/8 tsp Kosher salt
1/8 tsp black pepper


Put the potatoes in a pot with cold water and cover. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot and mash them with a potato masher, set aside.

In a food processor, puree the edamame until smooth, add egg and pulse a couple of more times until well blended.

In a medium size bowl, mix mashed potatoes and pureed edamame egg mixture. Add flour and salt and mix well until a soft dough forms. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together, but keep it light. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 4 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the edamame gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining edamame gnocchi.

Bring a large pot of salted water to a boil over high heat. Drop the edamame gnocchi and cook until they plump up and float to the surface. Drain the edamame gnocchi using a slotted spoon onto a bowl filled with ice water and let it cool, about 3 minutes. Drain the edamame gnocchi.

In a medium size bowl, combine all dressing ingredients and whisk well until smooth.

Add edamame gnocchi, cherry tomatoes, seedless cucumbers, red onions, parsley, parmesan cheese, and toss together. Serve cold or room temperature.

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