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 gives a subtle flavour which works wonders with either the orange and sage in this recipe or basil pesto!



  • 500g desiree potatoes (washed and dried)
  • 175g plain flour, plus extra for dusting
  • Pinch of salt
  • 1 tbsp liquid energy
  • 1 egg (beaten)

Sage and orange sauce

  • 100g butter
  • 6 sage leaves
  • Juice of 1 large orange
  • Salt (to season)
  • Black pepper (to season)

grab a jar of basil pesto for the sauce and a dollop of crème fraîche.


  • Grated parmesan or a vegan alternative hard-cheese (lots of supermarkets now stock great vegan alternatives to parmesan!)



  1. Preheat the oven to 190°C/ Fan 170°C/Gas mark 5.
  2. Prick the potatoes all over with a skewer and place on a baking tray. Cook in the preheated oven for around an hour, until tender. Remove from oven and 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 liquid energy. Push the potatoes through a fine sieve or potato ricer and all to the flour.

5. Place the potato mixture in a large bowl. Now make a well in the centre and 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.
6. 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 press each one lightly with a fork to leave indentations.

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.

Sage and orange sauce

1. Melt the butter over a low heat in a large frying pan. Add the whole sage leaves and heat through for a minute. Stir in the orange juice and season to taste with salt and pepper. Remove and discard the sage leaves.
2. Add gnocchi to a new large bowl and stir through the sage and onion sauce.
Do this with the basil pesto.

Divide matcha gnocchi into 4 servings and place on 4 separate plates. Sprinkle with cheese or a dollop of crème fraîche.

Enjoy and tag us in any of the recipes you create - would love to see!

    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.