Place the okara and olive oil in a bowl. Mix with chopsticks and add the flour and salt. Knead until smooth and bring the dough together.
Divide the dough into 4 portions. Roll each into a 18 cm long sausage shape. Cut into 1.5 cm pieces.
Gently press each piece onto the back of a fork.
Roll out each piece over the back of the fork.
Repeat with the rest of the dough. While you make the sauce, cook the gnocchi for 3 minutes in plenty of boiling salted water.
Fry the garlic in olive oil over low heat until fragrant. Add the prawns and stir-fry until their color starts to change.
Add the soy milk and Parmesan cheese and continue to cook until the sauce has thickened.
Add the drained gnocchi and edamame beans and mix together. Season to taste with salt and pepper.
Story Behind this Recipe
I was selected as a food tester for the Kuyo company. When I was testing some dishes that used okara, I tried to make gnocchi using dumpling flour, rice flour, plain flour and several kinds of starch flour. I was amazed how great the texture of tapioca gnocchi was! Since then I have tried several recipes and I came up with this one.
Instead of tapioca flour, which is not readily available, you can use katakuriko to create a similar texture. However, tapioca flour is much better than katakuriko.