Pan-fried Gnocchi with miso butter (Ottolenghi)

配料

2 Bags (2 x 300g) Rana Pan Fried Gnocchi

500ml fresh vegetable or chicken stock (300ml if from Concentrate)

200g morning glory / Choi sum / pak choy (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

步骤

If using fresh stock, start it reducing first.

This is adapted version of the Ottolenghi (flavour) recipe, using shop bought gnocchi.

Gnocchi:

Pan fry the rana gnocchi in a large frying pan with some oil until nicely browned all over. Medium heat or it burns. Pan fry’s in 5-7 minutes.

Miso Butter:

If fresh stock, Pour the stock into a large sauté pan on a medium-high heat and cook for 12–14 minutes, or until reduced to 300ml. (If in doubt, I find more sauce/liquid is better end result!!)

Add the morning glory (or spinach) and cook for 2 minutes until tender, then remove from the pan and set aside, leaving the liquid in the pan.

Return the pan to a medium heat and whisk in the miso, lime juice, ginger and butter, then cook for 3 minutes, whisking until the butter melts and the sauce is smooth and slightly thickened. Take care not to let it boil, as it will split. Remove the pan from the heat and set aside.

Plating:

Divide between four plates, sprinkle with the lime zest, spring onions and sesame seeds, and serve at once.

备注

From the Ottolenghi Flavour Cool Book