Matcha Gnocchi with Miso Butter Sauce

Nothing but earthy, umami goodness in this Matcha gnocchi dish paired with a rich miso butter sauce.

Makes 6 bowls.

An original recipe prepared for us by Rezel Kealoha.


    Matcha Gnocchi

    • 1 potato, peeled and cut into 4 long wedges
    • 2 cups almond flour (substitute: all-purpose flour)
    • 1 cup arrowroot flour (substitute: tapioca starch or corn starch)
    • 2 Tbsp Aiya Culinary Grade Matcha
    • 1 tsp salt
    • 1 egg

    Matcha Miso Butter Sauce

    • 2 Tbsp chickpea miso paste
    • ¼ cup water
    • 2 Tbsp vegan butter
    • 1 Tbsp Aiya Culinary Grade Matcha
    • ¼ cup water
    • 2 Tbsp black sesame seeds

    Crispy Shiso 

    • 8 fresh shiso leaves
    • 1 Tbsp arrowroot powder (substitute: tapioca starch or corn starch)


    • 8 fresh shiso leaves
    • 3-4 fresh radishes quartered, leaves on
    • 2 Tbsp wasabi furikake seasoning
    • assortment of Japanese pickles


    Matcha Gnocchi

    1. Fill a pot with a steamer basket with about 2" of water and bring to a boil. Steam the potato for about 15 minutes until very soft. Place on a paper towel to cool down and dry. Once cool grate the potato on a microplane and set aside.
    2. Mix the almond flour, arrowroot flour, Matcha and some salt in a large bowl and then add in the potato. Lightly mix them together with your fingers. Kind of make monster fingers to lightly mix it all together. Reserve ¼ of this mixture and set aside. You will use this to help coat the gnocci while you cut it later.
    3. Create a well in the middle and add in a beaten egg. With a light hand again slowly start mixing in the egg with your fingers until the dough starts coming together.
    4. Divide the dough into quarters and lightly dust a board with the flour reserve. Roll out the dough into thin logs and cut into 1" pieces. Repeat with the rest of the dough.
    5. Once all the gnocchi is cut, dust with the remaining flour mixture then score each Matcha gnocchi with a fork and let dry while you boil the water.
    6. Cooking the Matcha gnocchi is a two step process. First you need to boil it and then you lightly fry it to get a nice crust.
    7. Fill a pot with water and season with salt. Bring to a rapid boil and cook the Matcha gnocchi in batches. It takes about 2 minutes to fully cook them. Once they rise to the top they are done. Scoop them out right away or else they will turn into mush. Repeat with all the Matcha gnocchi and then set aside for a moment.

    Matcha Miso Butter Sauce

    1. Place 2 Tbsp of the miso paste in a sauce pan and add in ¼ cup of water. Mix until the miso paste has fully dissolved in the water and smooth. Add in 2 Tbsp of vegan butter on low heat. While the butter is melting, disolve 1 Tbsp of Matcha powder in ¼ cup of water and add that in the sauce pan. Bring to a boil and then add in 2 Tbsps of black sesame seeds. Set aside.

    Crispy Shisho Leaves

    1. To make the crispy shiso leaves make sure they are dry and then lightly dust them with arrowroot flour. In a fry pan drizzle some sesame oil and fry the leaves in batches on low heat until crispy. Set aside.

    Saucing and Garnishing the Matcha Gnocchi

    1. Take a griddle pan and turn on medium heat and drizzle some sesame oil. Fry the Matcha gnocchi in batches until it’s crispy, turning it on all sides. Add about a quarter of the Matcha Butter Miso sauce and let it soak in the Matcha Gnocchi, after ~1 minute or so you will notice the sauce start disappearing. Place the sauced gnocchi on a platter and repeat with the remaining gnocchi.


    1. In a small bowl place about 3 Tbsp of the remaining sauce on the bottom and then layer about 7 Matcha Gnocchi dumplings.
    2. Add some radishes, fresh and crispy shisho, the pickles and sprinkle the wasabi furikake on top.

    Click below to purchase the Culinary Grade Matcha used in this recipe: