The Sunday Brunch Cookbook
With the miso and mushrooms, this dish is an umami double whammy.
You Will Need
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.
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.
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.
Bring a large pan of water to the boil, and melt 50g of the butter in a large frying pan.
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.
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.
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.
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.
Add everything to the gnocchi and fold through to coat. Top with the chopped walnuts and serve with lamb’s lettuce.