Green Onion Potato Gnocchi with Sweet Miso Tomato Sauce

I recently created two Taiwanese-inspired fusion dishes (both vegan & gluten free) and recipe videos for Taiwanfest and I’m excited to share them with you!

This first one is my Green Onion Potato Gnocchi with Sweet Miso Tomato Sauce; and it’s honestly this is one of my proudest creations. It’s inspired by green onion pancakes (“cong you bing”), Italian gnocchi, and the Taiwanese oyster omelette sauce. This is a fun fusion of some classic dishes that I love (and usually aren’t super great for you) and I’ve gotta say, putting them all together makes for something truly unique. (Google it and I guarantee you it’s not a thing!)
The gnocchi is blended and cooked with fresh green onions (very aromatic), and are feathery soft and fluffy with a crispy outer edge (from pan frying). Then the gnocchi is served with my oyster omelette-inspired sauce, which is like a sweet tomato sauce with a lil spice!
I know this might sound different and unusual to many, and it might not be for everyone . . . but I sure think it’s something special and hope you’ll give it a chance!
Be sure to check out my recipe video on the Taiwanfest website, and stay tuned for my other creation coming soon!

Green Onion Potato Gnocchi with Sweet Miso Tomato Sauce

Inspired by green onion pancakes ("cong you bing"), gnocchi, and Taiwanese oyster omelette sauce, this fun fusion brings these flavours all together.
Servings 2 servings


Green Onion Potato Gnocchi

  • 0.75 lbs yellow potatoes peeled and roasted at 400° (makes 3/4 cup mashed)
  • ½ cup + 2 tbsp potato starch
  • ¼ cup + 2 tbsp quinoa flour
  • 1 cup diced green onions
  • 2 tbsp fresh green chives
  • 3 tbsp olive oil
  • 1 tsp salt
  • vegan butter / butter / oil (to pan fry)

Sweet Miso Tomato Sauce

  • ¼ cup + 2 tbsp water
  • 2 tsp miso paste
  • ½ tbsp tomato paste
  • ½ tbsp maple syrup
  • 1 tsp cornstarch
  • ¼ tsp sriracha
  • ¼ tsp garlic powder
  • tsp white pepper


  • Mash the potatoes with a potato masher or a fork. Measure out ¾ cups after mashing and set aside.
  • Slice the green onions, separating the green parts from the white.
  • Slice the chives.
  • Heat a pan over medium heat with a little bit of oil. Lightly sauté ½ cup of the green onions (the white parts) and the chives.
  • In a blender, add potato starch, quinoa flour, cooked green onions and chives,mashed potatoes, olive oil and salt. Blend until a dough is formed.
  • Transfer the dough into a large bowl and add in another 3 tbsp of green onions(the green parts). Add more potato starch if needed. The dough should be a little bit sticky, but solid enough to roll.
  • Divide the dough and roll into logs on a lightly floured surface.
  • Slice into gnocchi sized pieces. Reshape each piece if needed.
  • Using the back of a wet fork, roll the gnocchi to create ridges. Wet the fork as needed.
  • Bring a large pot of water to a boil. Place the gnocchi in and boil until it floats to the surface.
  • Strain and rinse with cold water.
  • Heat a pan over medium heat with a little bit of butter or oil. Pan fry the gnocchi until both sides are lightly golden brown. Add in more green onions at the end and cook another 1-2 minutes.
  • Prepare the sauce: combine miso paste, tomato paste, maple syrup, sriracha, garlic powder and white pepper, cornstarch and water in a small bowl. (Optional:combine ingredients in a blender and blend until smooth).
  • Transfer the sauce to a saucepan and cook over medium heat, stirring occasionally. Cook until thick and bubbly.
  • Serve the gnocchi with the sauce and garnish with more green onions if desired. Enjoy!