If you want to use shop-bought potato gnocchi instead of making your own, you are more than welcome to – the miso butter will transform them. If, however, you choose to make our swede and potato gnocchi, which have a seductive bitter-sweetness to them, we can make your life slightly easier. Instead of rolling and cutting the gnocchi, which can be messy, we spoon the mixture into a piping bag (you can use a Ziploc bag), snip off the end and squeeze them directly into simmering water. It’s a nice trick that also makes the gnocchi lighter because you don’t need the extra flour to roll them with.
1–2 | maris piper potatoes, skin on (400g) |
2–3 | small swedes, peeled and cut into roughly 2cm cubes (600g) |
70ml | olive oil |
1 | egg yolk |
150g | ‘00’ grade pasta flour |
500ml | vegetable or chicken stock |
200g | morning glory (or large-leaf spinach), roughly chopped into 8cm lengths |
1 tbsp | white miso paste |
1 | lime finely grate the zest to get 1 tsp, then juice to get 2 tsp |
5g | fresh ginger, peeled and finely grated |
50g | unsalted butter, cut into 1½cm cubes |
2 | spring onions, thinly sliced (30g) |
1 tsp | white sesame seeds, toasted |
salt |
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