Tempura Gnocchi with Shiso Yuzu Pesto

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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.

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