Tempura Gnocchi with Shiso Yuzu Pesto


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)


  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.