Home / Modern Fusion (Italian-Japanese) / Miso-Brown Butter Glazed Crispy Gnocchi with Sage and Toasted Hazelnuts
Miso-Brown Butter Glazed Crispy Gnocchi with Sage and Toasted Hazelnuts
Main Course

Miso-Brown Butter Glazed Crispy Gnocchi with Sage and Toasted Hazelnuts

Experience the ultimate comfort food fusion with our Miso-Brown Butter Glazed Crispy Gnocchi. This dish masterfully marries the rustic, pillowy texture of traditional Italian potato gnocchi with the deep, umami-rich complexity of Japanese white miso....

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14 Min Prep

🔥

43 Min Cook

🍽️

3 Servings

🥗

Vegetarian

Ingredients

  • 500g shelf-stable or fresh potato gnocchi
  • 4 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 1/2 cup roasted hazelnuts (chopped)
  • 10 fresh sage leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest
  • pinch of flaky sea salt
  • black pepper to taste

Instructions

1
Begin by boiling a large pot of salted water and cooking the gnocchi until they float; drain thoroughly and pat dry with paper towels to ensure a superior crust.
2
In a wide skillet, melt the butter over medium-high heat until it begins to foam and turn a nutty golden-brown.
3
Add the gnocchi in a single layer, frying for 3-4 minutes per side until golden and crispy.
4
Lower the heat and stir in the white miso paste, whisking until it emulsifies into the brown butter.
5
Drop in the sage leaves, allowing them to crisp up in the fat, then toss in the chopped hazelnuts.
6
Remove from heat immediately, folding in the lemon zest and Parmesan.
7
Serve while piping hot, garnished with a final sprinkle of flaky salt.

Recipe Information

Cuisine
Modern Fusion (Italian-Japanese)
Course
Main Course
Diet
Vegetarian
Total Time
57 mins

Recipe Time chart

Preparation Time

14 mins

Cooking Time

43 mins

Total Time

57 mins
#modernfusion(italian-japanese) #maincourse #vegetarian
Author

Master Chef

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