Miso Glazed Gnocchi With Chestnut Mushrooms

The Sunday Brunch Cookbook

https://www.cutoutandkeep.net/projects/miso-glazed-gnocchi-with-chestnut-mushrooms • Posted by Ebury Publishing

With the miso and mushrooms, this dish is an umami double whammy. SERVES: 4

You will need

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

Project Budget

Time

Difficulty

Description

With the miso and mushrooms, this dish is an umami double whammy. SERVES: 4

Instructions

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

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