Go Back
Email Link
Print
Recipe Image
–
+
servings
Seared gnocchi with miso peas and charred red onion
Servings:
4
people
Author:
Steve Paris
Seared gnocchi is the foundation for this sweet umami packed miso and pea creation. The charred red onion adds a nice counterpoint, the taste, texture, and colour.
Print Recipe
Cook Mode
Prevent your screen from going dark
Ingredients
Gnocchi
1
kg
gnocchi
see recipe link, or buy a pack of pre-made gnocchi
20
g
butter or ghee
Red onion
2
medium red onions
2
Tbsp
olive oil
1
Tbsp
soy sauce
1/2
tsp
salt
Miso peas
1
medium onion
diced
4
cloves
garlic
crushed
20
g
butter
2
cups
frozen peas
1
cup
brown chicken stock
3/4
cup
dashi
using hondashi i.e. instant dashi, will be fine
1/4
cup
mirin
2
Tbsp
white miso
1
tsp
green yuzu kosho
optional
1
Tbsp
grated ginger
Instructions
Gnocchi
To a large pot of boiling salted water, add the gnocchi.
When the gnocchi are all floating, remove them from the pot with a slotted spoon or strainer.
Sauté the gnocchi in the butter over a medium heat until golden.
Red onion
Preheat the oven to 200 degC.
Trim the top and bottom of the onions and peel.
Cut the onions through the middle (not through the ends).
Separate all the concentric rings of the onion halves and put on a baking tray.
Drizzle with the olive oil, soy sauce, and sprinkle with salt. Toss to coat evenly then spread out on the baking tray.
Roast in the oven until starting to char, about 6 minutes, then turn over and roast for a further 5 minutes.
Remove from the oven and drain on paper towels.
Miso peas
Boil the frozen peas in the chicken stock, dashi, mirin, and 10 g of the butter for 8 minutes.
Sauté the onion in 10 g butter until soft.
Add the garlic and grated ginger and sauté until fragrant.
Strain the peas from the stock when cooked.
Reduce the stock by 1/3.
Add half of the peas, the stock, miso, onions, garlic, and ginger, and the yuzu kosho to a blender and blend until smooth.
Strain through a sieve to get a good smooth puree.
Add 1/2 cup of the remaining peas to the puree, keeping a few to drop on the top as a garnish.
Plating
Add a serving of seared gnocchi to a plate.
Ladle some miso pea and red onion mix over to the top of the gnocchi.
Sprinkle on a few more peas.
Tried this recipe?
Mention
@delectabilia
or tag
#delectabilia
!