Matcha gnocchi with sage and orange sauce

The thought of making our own gnocchi was a little daunting at first, but trust us - this recipe is super simple, and the results are well worth it! One of our favourite comfort meals, the matcha gives a subtle flavour which works wonders with the orange & sage. 

Serves 4

500g Desiree potatoes, washed & dried

175g plain flour, plus extra for dusting

Good pinch of salt

1 tbsp teapigs matcha powder

1 egg, beaten

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


For the sage & orange sauce

100g butter

6 sage leaves

Juice of 1 large orange

Salt & freshly ground black pepper



  1. Preheat the oven to 190° C/ 375° F/gas mark 5
  2. Make the gnocchi: prick the potatoes all over with a skewer & place on a baking tray. Cook in the preheated oven for around 1 hour, until tender. Remove from oven & 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 matcha powder. Push the potatoes through a fine sieve or potato ricer and all to the flour. Make a well in the centre & 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.
  5. 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 pres each one lightly with a fork to leave indentations.
  6. Make the sauce: melt the butter over a low heat in a large frying pan. Add the whole sage leaves and heat through for 1 minute. Stir in the orange juice and season to taste with salt & pepper. Remove & discard the sage leaves.
  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.
  8. Add the gnocchi to the hot sauce and divide between 4 serving plates. Sprinkle with your veggie hard-cheese and chives – serve immediately. 

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Want more matcha recipes? This is just 1 of 50 yummy matcha recipes from The Book of Matcha, the second book from our co-founders, Nick & Louise.

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