Potato gnocchi pan-fried until golden and crisp, then tossed in brown butter with sage and parmesan. This miso version is finished with miso paste. Ready in about 1 hour 15 minutes.
Prep 30 min Cook 45 min Serves 4 Medium
Ingredients
🧀Butter3 tbsp
🧂Salt1 tsp
🧄Garlic2 cloves, sliced
🥔Potato700 g floury
🧀Parmesan Cheese1/3 cup
🌾All-Purpose Flour1 cup
🌿Sage8 leaves
🫙Miso Paste1 tbsp
Optional extras
🍅Cherry Tomatoes1 cup, optional
Instructions
1
Boil the potatoes whole until tender, peel and rice them while hot.
2
Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
3
Cook the gnocchi in salted boiling water until they float, then lift out.
4
Drain well and fry in butter in a single layer until crisp and golden.
5
Add sage and garlic and cook until the butter browns; finish with parmesan.
6
Whisk the miso with a splash of warm water and stir it into the sauce or dressing.
Chef's tip
Dry the gnocchi well before frying so they crisp instead of steaming.
