Home / Modern Fusion (Italian-Japanese) / Miso-Brown Butter Gnocchi with Crispy Sage and Roasted Butternut
Miso-Brown Butter Gnocchi with Crispy Sage and Roasted Butternut
Main Course

Miso-Brown Butter Gnocchi with Crispy Sage and Roasted Butternut

This Miso-Brown Butter Gnocchi is a masterclass in umami, blending the rustic comfort of Italian potato pillows with the deep, savory complexity of Japanese fermented soybean paste. The brown butter provides a toasted, nutty base that highlights the ...

⏱️

12 Min Prep

🔥

26 Min Cook

🍽️

3 Servings

🥗

Vegetarian

Ingredients

  • 500g potato gnocchi
  • 2 cups cubed butternut squash
  • 4 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 10 fresh sage leaves
  • 1/4 cup toasted pine nuts
  • 2 cloves minced garlic
  • 1/4 cup grated parmesan
  • pinch of sea salt
  • black pepper to taste

Instructions

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 25 minutes until tender and caramelized.
3
While the squash roasts, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface; drain and set aside.
4
In a large skillet over medium heat, melt the butter until it begins to foam and turn a nutty golden brown.
5
Immediately whisk in the white miso paste and minced garlic until smooth.
6
Add the sage leaves to the butter, frying them for 30 seconds until crisp.
7
Toss the cooked gnocchi and roasted squash into the skillet, coating everything thoroughly in the miso-brown butter emulsion.
8
Serve immediately in shallow bowls, garnished with toasted pine nuts and a generous dusting of parmesan cheese.

Recipe Information

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

Recipe Time chart

Preparation Time

12 mins

Cooking Time

26 mins

Total Time

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

Master Chef

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