World of Gnocchi

· recipe ·

Gnocchi with Miso Butter and Asparagus

White miso brings sweetness as well as salt, which lets a small amount season an entire butter sauce. Rice vinegar keeps that richness lively without making the dish taste distinctly lemony.

Gnocchi with Miso Butter and Asparagus

Time and servings

Prep
45 min
Cook
70 min
Total
115 min
Servings
4

Nutrition per serving

Calories
about 410
Protein
11 g
Fat
14 g
Carbs
61 g
  1. Choose boiling or baking

    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.

  2. Rice the potatoes

    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.

  3. Mix the dough

    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.

  4. Roll and cut the dough

    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.

  5. Add the ridges

    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.

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  6. Prepare the asparagus and miso butter

    Prepare the asparagus and miso butter

    Trim the asparagus and cut it into short pieces. Mash the white miso with half of the softened butter and the rice vinegar until smooth.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil after the gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.

  8. Cook the asparagus

    Cook the asparagus

    While the water heats, melt the remaining butter over medium heat. Add the asparagus and cook until bright green and crisp-tender, then take the skillet off the heat.

  9. Cook the gnocchi

    Cook the gnocchi

    Lower the gnocchi into the gently boiling water. As they float, reserve a mug of cooking water, then lift the gnocchi out and let excess water drain away.

  10. Gnocchi with Miso Butter and Asparagus

    Brown and glaze

    Add the gnocchi and let their broad sides turn golden. Lower the heat, add the miso butter and black pepper, and toss with a small splash of cooking water until glossy. Remove from the heat and fold in the arugula just until it begins to wilt.

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