Okara Gnocchi

Okara Gnocchi

I was able to make this "chewy gnocchi" without potatoes, kabocha squash or tofu!! It's really simple to make.

Ingredients: 1 serving

● Fresh okara
1/2 cup's worth (about 100 ml), lightly packed
● Salt
1/4 teaspoon
● Katakuriko
2 tablespoons
1 tablespoon


1. Stir the okara and salt well in a bowl. Add the katakuriko and mix some more. Add water. The gnocchi batter will become too crumbly if you mix with a spoon or similar after adding water, so squeeze and knead it with your hands instead.
2. Roll into bite-sized balls as if you're making dumplings. Shape them with your fingers and press down to flatten slightly.
3. Cook for about 3 minutes in boiling water until the gnocchi float to the top. Done!
4. Heat some tomato sauce in a frying pan. Mix it up with the gnocchi to serve.
5. An alternative would be stir-frying the gnocchi to season with salt and pepper, or to serve with grainy mustard and yuzu pepper.

Story Behind this Recipe

Recently, I've been thinking a lot about healthy food.