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Tempura Gnocchi with Shiso Yuzu Pesto

Ingredients

Ingredients for 1 appetizer
  • Welna Tempura Batter Mix 15g (1.5tbsp)
  • Ice cold water 24g (1.6tbsp)

Ingredient A (*)

  • Shiso 5 leaves
  • Yuzu kosho (Yuzu pepper paste) 1/2 tsp
  • Olive oil 1 tbsp
  • Sugar 1/2 tsp
  • Celery 10g
  • Gnocchi 100g
  • Welna Tempura Batter Mix 5g (1/2 tbsp)
  • Frying Oil as needed
  • Parmesan cheese 10g (1/3oz)

Directions

  1.  To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
  2.  To make Shiso Yuzu pesto combine ingredient A. ( *Can substitute to basil pesto and skip this step)
  3.  To evenly dust gnocchi with Welna Tempura Batter Mix, combine 1/2 tbsp of Welna Tempura Batter Mix and chicken in a plastic bag, add air and shake.
  4.  Dip gnocchi in tempura batter (made in step 1) to coat.
  5.  Fry gnocchi in 350 F oil till light gold.
  6.  Plate Shiso Yuzu pesto on center of plate and place tempura gnocchi on top with shaved parmesan cheese.

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