· recipe ·
Gnocchi with Lemon, Miso, and Gochujang Brown Butter
The brown flecks in browned butter are toasted milk solids. They carry its nutty flavor and should go into the sauce with the butter.
Time and servings
- Prep
- 45 min
- Cook
- 65 min
- Total
- 110 min
- Servings
- 4
Nutrition per serving
- Calories
- about 460
- Protein
- 10 g
- Fat
- 19 g
- Carbs
- 64 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Mix the savory base
Mash the white miso and gochujang together. Thinly slice the garlic and scallions and finely grate the lemon zest.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Brown the butter
While the water heats, melt the butter over medium heat and cook until the milk solids turn hazelnut brown. Add the garlic for the final 30 seconds, then remove the skillet from direct heat.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and reserve some cooking water.
Emulsify the sauce
Whisk the miso-gochujang mixture into the brown butter with lemon zest, lemon juice, and enough cooking water to make a glossy emulsion. Fold in the soft gnocchi and finish with scallions.
