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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 35 mins

Serves: 4

The Sunday Brunch Cookbook
With the miso and mushrooms, this dish is an umami double whammy.

SERVES: 4

Posted by Ebury Publishing • Published 17th July 2019 • See Ebury Publishing's 80 projects » © 2024 Simon Rimmer / Ebury Press · Reproduced with permission. · Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20). Photography by Dan Jones.

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Ebury Publishing published her project Miso Glazed Gnocchi With Chestnut Mushrooms 17 Jul 09:00

Step 1
Boil the potatoes in salted water for 30–40 minutes, until completely tender. Drain, and when cool enough to handle, pass through a ricer into a bowl.
Step 2
Make a well in the centre of the potato and add the egg and some salt and pepper. Add the flour, mix to form a dough, then knead for a few minutes until dry to the touch.
Step 3
Divide the mixture evenly into three, then roll out each piece into a 2cm-diameter rope. Cut each rope into pieces at 2.5cm intervals.
Step 4
Bring a large pan of water to the boil, and melt 50g of the butter in a large frying pan.
Step 5
Drop the gnocchi into the boiling water, and when they rise to the top, scoop out with a slotted spoon and fry in the butter until crisp.
Step 6
In a separate frying pan, fry the onion and garlic in the oil for 6 minutes, until softened. Remove from the pan and set aside, keeping the oil in the pan.
Step 7
Add the remaining butter to the onion pan. Add the mushrooms and fry for 3 minutes until golden, then return the onions to the pan.
Step 8
Mix the miso, soy and sake, if using, together in a bowl then add the mixture to the pan and cook for 3 minutes before adding the vinegar.
Step 9
Add everything to the gnocchi and fold through to coat. Top with the chopped walnuts and serve with lamb’s lettuce.