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Potato Gnocchi with Miso Butter

Name: Potato Gnocchi with Miso Butter
Total time: 40 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Potato; 1 Egg Yolk; 70g All-Purpose Flour; 25g Butter; 2 tsp Miso; A pinch Salt; A pinch Black Pepper

Main Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Gnocchi of potato, flour, and egg yolk tossed in browned butter with miso melted in.

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📖 The Story Behind This Dish

A creative dish tossing Italian potato gnocchi in browned butter with Japanese miso melted in, instead of sage butter. The toasty butter and rich miso cling nicely to the chewy, yolk-enriched gnocchi. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a day-off afternoon, little gnocchi are shaped with a fork on a cutting board, boiled, and tossed in golden miso butter.

🥕 Ingredients (serves 2)

Potato 2
Egg Yolk 1
All-Purpose Flour 70g
Butter 25g
Miso 2 tsp
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Microwave the potatoes in their skins for 6 minutes, peel, and mash while hot.
Add the egg yolk, flour, and salt, bring together, roll into a rope, and cut into 2cm pieces.
Boil in salted water and scoop out 1 minute after they float.
Brown the butter lightly in a frying pan and dissolve in the miso.
Add the gnocchi, toss, and sprinkle with pepper.

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