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

Miso-Brown Butter Gnocchi with Crispy Sage and Toasted Hazelnuts

Experience the ultimate culinary crossroads where Italian comfort food meets Japanese depth. This Miso-Brown Butter Gnocchi is a sensory revelation, balancing the earthy, pillowy texture of fresh potato gnocchi with the complex, savory punch of ferme...

⏱️

23 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 500g potato gnocchi
  • 4 tablespoons unsalted butter
  • 1 tablespoon white miso paste
  • 10 fresh sage leaves
  • 1/4 cup toasted hazelnuts
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon lemon zest

Instructions

1
Begin by bringing a large pot of salted water to a boil.
2
Cook the gnocchi according to package directions until they float, then drain well.
3
Meanwhile, in a large stainless steel skillet, melt the butter over medium heat.
4
Allow it to foam and turn a deep golden brown, swirling constantly to prevent burning.
5
Once the butter smells nutty, add the sage leaves and fry for 30 seconds until crisp.
6
Whisk in the white miso paste until smooth, adding a splash of pasta water to create an emulsion.
7
Toss the drained gnocchi into the skillet, coating every piece in the savory butter.
8
Fold in the toasted hazelnuts, lemon zest, and cracked black pepper.
9
Serve immediately, topped with a generous dusting of grated Parmesan to balance the umami notes.

Recipe Information

Cuisine
Japanese-Italian Fusion
Course
Main Course
Diet
Vegetarian
Total Time
68 mins

Recipe Time chart

Preparation Time

23 mins

Cooking Time

45 mins

Total Time

68 mins
#japanese-italianfusion #maincourse #vegetarian
Author

Master Chef

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