Miso Glazed Gnocchi With Chestnut Mushrooms

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• 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.

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