Swede gnocchi with miso butter

dinner · ⏱ 110 min · 4 portions · 82.0 g carbs / portion · allergens: egg, gluten, milk, sesame, soy

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
http://flowcooking.food/en-us/recipe/716/swede-gnocchi-with-miso-butter/