How do I ensure the gnocchi dough is smooth and workable?

Sift the flours, saffron, and salt into a mixer bowl, then add warm kombu dashi and knead until the dough is smooth and uniform. If it's too hard or dry, add more warm dashi as needed.

What ingredients create the unique Italian-Japanese fusion flavor?

The fusion comes from saffron and kombu dashi in the gnocchi dough, combined with a sauce featuring shiitake mushrooms, shallots, sake, mirin, and tamari, seasoned with Sichuan peppers.

How do I know when the gnocchi are fully cooked?

Cook a few gnocchi at a time in boiling water. They are fully cooked and ready to be removed with a slotted spoon once they rise to the top of the pot.

Can I prepare the gnocchi dough ahead of time?

After rolling and cutting the gnocchi, cover them with a cloth while you prepare the sauce to prevent them from drying out, ensuring they are ready to cook fresh.

What is the purpose of the dried Erica carnea flowers in this recipe?

Dried Erica carnea flowers are used as a decorative garnish, adding an aesthetic touch to the plated gnocchi alongside fresh chives and parsley.

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Italian-Japanese Fusion Gnocchi With Saffron and Shiitake
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Plated saffron-infused gnocchi with shiitake and shallot sauce, garnished with fresh chives, parsley, and dried Erica carnea flowers.

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Italian-Japanese Fusion Gnocchi With Saffron and Shiitake [Vegan]

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Dairy Free

You've never had gnocchi like this before. Homemade gnocchi are cooked in an umami kombu dashi broth and served in a Shiitake mushroom sauce flavored with mirin, sake, and tamari. Garnish with plenty of fresh herbs and mushrooms.

Ingredients You Need for Italian-Japanese Fusion Gnocchi With Saffron and Shiitake [Vegan]

2 cups plus 2 3/4 tablespoons chickpea flour
1 1/2 cups flour
2 1/2 cups kombu dashi, plus more as needed (see notes)
10.5 ounces fresh Shiitake mushrooms, sliced
3 shallots
2 sachets of saffron powder
1 bunch fresh savory
1 bunch of fresh parsley
1 bunch fresh chives
3 tablespoons sunflower oil, deodorized
1/2 cup sake
1 tablespoon mirin
Tamari, to taste
Salt, to taste
Sichuan peppers, to taste
Dried Erica carnea flowers, as desired
A small drizzle of extra virgin olive oil

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How to Prepare Italian-Japanese Fusion Gnocchi With Saffron and Shiitake [Vegan]

In the bowl of a mixer, sift the flours, then add saffron and a pinch of salt. Add warm dashi and knead (you can do this with the hook attachment of a mixer or by hand) until the dough is smooth and uniform. If the mixture is too hard or dry to work with, add more warm dashi.
Dust a wooden cutting board with flour and turn the dough out onto it. Roll the dough into long- thin pieces and then cut into gnocchi-sized chunks. Cover the gnocchi with a cloth while you prepare the sauce.
Peel and cut the shallots into thin slices and cook in a skillet with oil and a pinch of salt. When they're translucent, add savory, sliced Shiitake, and a pinch of salt. Add sake and turn up the heat. Cook for about 2 minutes, stirring often with a wooden spoon. Add mirin, a generous amount of pepper, and tamari to taste. Cook for 2 more minutes.
In a large pot, boil water. Add a few gnocchi at a time and cook until they rise to the top, then remove with a slotted spoon. Add cooked gnocchi to the sauce.
Serve gnocchi with sliced raw mushrooms and garnish with chives, parsley, dried flowers, and a drizzle of olive oil. Serve immediately.

Notes

To make kombu dashi, take 3 cups of water, two dried Shiitake mushrooms, and 1 small piece of peeled, fresh ginger. Bring to a boil, let cook for 15 minutes, then strain.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.