Matcha Gnocchi

Matcha Gnocchi
I got sent this recipe recently by Vivolife in their e-newsletter and it really caught my eye so I thought I would share it with you all. 

The thought of making your own gnocchi is a little daunting at first, but it is actually super simple, and the results are well worth it!

One of our favourite comfort meals, and the addition of our liquid energy matcha gives a subtle flavour which works wonders with either the orange & sage in this recipe or basil pesto!

Ingredients Serves 4
  • 500g Desiree potatoes, washed & dried
  • 175g plain flour, plus extra for dusting
  • Good pinch of salt
  • 1 tbsp Mawish Liquid Energy
  • 1 egg, beaten
Grated Parmasan or a vegan alternative hard-cheese (lots of supermarkets now stock great vegan alternatives to parmesan!)

For the sage & orange sauce
  • 100g butter
  • 6 sage leaves
  • Juice of 1 large orange
  • Salt & freshly ground black pepper

OR grab a jar of basil pesto to substitute and a dollop of creme fraiche (optional)


  1. Preheat the oven to 190° C/ 375° F/gas mark 5
  2. Make the gnocchi: prick the potatoes all over with a skewer & place on a baking tray. Cook in the preheated oven for around 1 hour, until tender. Remove from oven & leave to cool.
  3. When potatoes are cool enough to handle, remove the skins.
  4. On a clean work surface, sprinkle two-thirds of the flour plus the salt and matcha powder. Push the potatoes through a fine sieve or potato ricer and all to the flour. Make a well in the centre & add in the beaten egg. Mix everything with your hands, gradually adding more flour as and when needed. You should end up with a soft dough. Do not over mix.
  5. Roll out or flatten the dough to a square about 1.5cm thick, on a clean floured work surface. Cut into 1.5cm wide strips and roll each one into a long cylindrical sausage shape. Next, cut each sausage into smaller pieces, dust lightly with flour and pres each one lightly with a fork to leave indentations.
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  6. Make the sauce: melt the butter over a low heat in a large frying pan. Add the whole sage leaves and heat through for 1 minute. Stir in the orange juice and season to taste with salt & pepper. Remove & discard the sage leaves.
  7. Bring a large saucepan of water to the boil, then reduce the heat to a bare simmer. Add the gnocchi and give them a gentle stir. When they all rise to the surface and float, count to 10 and remove with a slotted spoon.
  8. Add the gnocchi to the hot sauce OR add to a new bowl and stir through basil pesto and divide between 4 serving plates. Sprinkle with your hard-cheese and chives and perhaps a dollop of creme fraiche – serve immediately.

I love seeing all your creations with our different blends! Share your matcha essentials - whether a recipe or a product on instagram and be sure to tag us and we will shout you out in return!

How to make

1 1/2 cups frozen mango chunks 

1/2 banana (I like it frozen)

1 tsp of liquid gold 

1 cup coconut water (or water)

1 tbsp greek yoghurt (or coconut yoghurt)

1 Scoop protein powder 


Add all ingredients to a blender - A NutriBullet works wonderfully. Blitz! 

Pour into a tall glass (or bowl if you've made yours extra thick)

Calories: 298 Kcal Carbohydrate: 36g. Fat: 4g Protein: 21g

Did you know?

Not only has Liquid gold got the highest amounts of curcumin than the majority of turmeric on the market, the addition of black pepper which contains a compound, piperine, means that our blend helps the body absorb curcumin, the antioxidant found in turmeric that is known for its anti-inflammatory properties.

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Liquid Gold - Turmeric Blend



Liquid Energy - Matcha Blend



Liquid Balance - Maca Blend