About

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 See Ebury Publishing's 80 projects » © 2019 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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  • 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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