Miso Greens & Gnocchi

Gnoch, gnoch, who’s there? I have to apologise but the jokes aren’t going to stop. This dish – strangely – isn’t like a gnocchi you’ve had before. Gnocchi is the lovechild of potatoes and pasta and this miso butter sauce gives gnocchi a new lease of life, like a vintage denim jacket in an overpriced shop in London. I think this one’s what I’d call your staple recipe. (Calum Harris)

Gluten free

Wheat free

Quick meal

Freezable

Cheap

Kids recipe

Courtesy of Calum Harris

See other recipes by Calum Harris

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Preparation time

6 min

Cook time

14 min

Total time

Cuisine

Italian

Meal

mains
lunches

Servings

Ingredients

4 spring onions
3 garlic cloves
150g/5 oz tenderstem broccoli
Light olive oil, for frying
1 tbsp red miso paste
1 tbsp agave syrup
1 lemon, zest and juice
80g/3 oz frozen edamame beans (or garden peas)
150ml/⅔ cup boiling water
2 tbsp tahini
2 tbsp extra virgin olive oil
250g/9 oz gnocchi (use gluten-free gnocchi if needed)
5g/2 tbsp fresh tarragon (if you can’t get it, Thai basil works great)
Salt and pepper

Instructions

First things first, get two frying pans out: one for the gnocchi and the other for the sauce. We’re gonna start with
the sauce first.
Chop up the white part of the spring onions into slices, and finely dice the garlic and broccoli. Add a drizzle of oil into one of the frying pans, then fry all the veg you’ve just chopped (putting the green spring onion bits aside for later) on a medium heat.
Once the veg has softened and is starting to crisp up, chuck in the miso paste, the agave syrup, half the lemon juice and zest and the edamame or peas. Give it a stir to make sure everything’s come together, then season with salt and a touch of pepper. Reduce the heat, add the boiling water and tahini, stir until the tahini combines properly with the water, and let it bubble away on the lower heat until thickened.
Now to the second pan. Stick it on a medium heat and pour in the extra virgin olive oil. Gently put the gnocchi in the oil and fry for 3 minutes, stirring every 30 seconds to make sure they cook evenly and none of the gnocchi sticks to the pan.
Once golden and toasted, pop the gnocchi into the thickened miso sauce and season to taste. You might need to add a splash of water if the sauce has become too thick.
Chop up the fresh tarragon and the green parts of the spring onion. Finish off with the zest and juice of the other half of the lemon, a few slices of the spring onion greens and a touch of tarragon. Tuck in.

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Miso Greens & Gnocchi

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