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Swede gnocchi with miso butter

Silky swede gnocchi coated in white miso butter: rich, glossy, warm.
Bright lime and ginger lift every bite, tender and springy.
Topped with morning glory, spring onion, and sesame crunch.

dinner ⏱ 110 min 520 kcal / portion 82.0 g carbs / portion (estimated) eggglutenmilksesamesoy 🔗 Original source

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Swede gnocchi with miso butter
v7 · rb0e705f985 20260727Z1751 Swede gnocchi with miso butter 400 g potato 600 g swede 70 ml olive oil 200 g morning glory 1 piece lime salt to taste 400 ml vegetable stock 🔥 preheat oven to 220°C fan 🔥 ⏱ 1 h bake wrapped potatoes until cooked through; peel and mash smooth 🔥 ⏱ 30 min toss cubed swede with half the olive oil, cover, and bake until cooked through blitz baked swede with olive oil until smooth 🌀 mix swede puree with potato mash, egg yolk, and 1/4 teaspoon salt; fold in flour to form gnocchi dough ⏳ pipe dough into shapes and chill in the refrigerator for an hour until well chilled 🍳 ⏱ 2-3 min simmer salted water; cook piped gnocchi until they float; drain ⏳ ⏱ 20 min drizzle gnocchi with 2 teaspoons oil and refrigerate until slightly chilled 🍳 ⏱ 12-14 min reduce stock in a sauté pan until reduced to 200ml 🍳 ⏱ 2 min cook morning glory with most of the liquid left in pan until tender; set aside 🍳 ⏱ 3 min whisk miso butter sauce: return pan, whisk in miso, lime juice, ginger, and butter; cook until smooth and slightly thickened 🍳 ⏱ 1-2 min fry chilled gnocchi half at a time until browned; repeat with remaining gnocchi 🍳 ⏱ 1-2 min combine fried gnocchi with morning glory in the sauce; gently heat through 🔪 plate and garnish with lime zest, spring onions, and sesame seeds; serve at once 1 piece egg yolk 150 g pasta flour 1 tbsp white miso paste 5 g ginger 50 g butter 2 pieces spring onion 1 tsp white sesame seed 23 ml 23 ml egg yolk, pasta flour salt salt 23 ml olive oil white miso paste, ginger, butter 0.5 pieces 0.5 · 0.5 pieces lime spring onion, white sesame seed
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Preparation steps

  1. preheat oven to 220°C fan
  2. bake wrapped potatoes for 1 hour until cooked through; peel and mash smooth
  3. toss cubed swede with half the olive oil, cover, and bake for 30 minutes until cooked through
  4. blitz baked swede with olive oil until smooth
  5. mix swede puree with potato mash, egg yolk, and 1/4 teaspoon salt; fold in flour to form gnocchi dough
  6. pipe dough into shapes and chill in the refrigerator for an hour until well chilled
  7. simmer salted water; cook piped gnocchi 2–3 minutes until they float; drain
  8. drizzle gnocchi with 2 teaspoons oil and refrigerate 20 minutes until slightly chilled
  9. reduce stock in a sauté pan 12–14 minutes until reduced to 200ml
  10. cook morning glory with most of the liquid left in pan for 2 minutes until tender; set aside
  11. whisk miso butter sauce: return pan, whisk in miso, lime juice, ginger, and butter; cook 3 minutes until smooth and slightly thickened
  12. fry chilled gnocchi half at a time 1–2 minutes per side until browned; repeat with remaining gnocchi
  13. combine fried gnocchi with morning glory in the sauce; gently heat through 1–2 minutes
  14. plate and garnish with lime zest, spring onions, and sesame seeds; serve at once

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