Miso Glazed Gnocchi With Chestnut Mushrooms

The Sunday Brunch Cookbook

Posted by Ebury Publishing

About

With the miso and mushrooms, this dish is an umami double whammy.

SERVES: 4

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You Will Need (17 things)

  • For the gnocchi

  • 15 g White Miso paste
  • 600 g Floury Potatoes (such as Maris Piper or King Edward), unpeeled
  • 1 Large Egg
  • 200 g Plain Flour
  • 75 g Butter
  • 1 Onion , finely diced
  • 2 Garlic Cloves , finely chopped
  • 25 ml Sunflower Oil
  • 350 g Chestnut Mushrooms , thickly sliced

  • 1 tbsp Light Soy Sauce
  • 1 tbsp Sake
  • 10 ml Rice Vinegar
  • 100 g Walnuts , toasted in a moderate oven for 10 minutes, then chopped
  • Salt and Black Pepper
  • Lamb’s Lettuce , to serve

Steps (9 steps, 35 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 4

    Bring a large pan of water to the boil, and melt 50g of the butter in a large frying pan.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 9

    Add everything to the gnocchi and fold through to coat. Top with the chopped walnuts and serve with lamb’s lettuce.