Miso Brown Butter Gnocchi
Miso Brown Butter Gnocchi blends the nutty flavor of browned butter with the salty sweet umami of white miso paste to create a deliciously simplistic dish.
Servings: 5
Ingredients
- 16 oz gnocchi (fresh or shelf stable)
- ½ c reserved pasta water or low-sodium vegetable broth
- 1 Tbsp + 2 tsp extra virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 Tbsp white miso paste
- 2 Tbsp unsalted or vegan butter
- 1 Tbsp fresh ginger, grated
- ⅛ tsp black pepper
- 1 bunch bok choy, stems and leaves separated
- 3 green onions, thinly sliced
Instructions
- Bring a large sauce pot of water to a boil. Cook gnocchi according to package directions. Reserve ½ cup pasta water. Drain. Transfer gnocchi to a bowl and drizzle with olive oil. Set aside.
- Heat 2 teaspoons of olive oil in a large skillet on medium-high heat. Add cooked gnocchi. Cook 5 to 7 minutes, or until lightly browned and crispy on both sides. Make sure to toss gnocchi regularly to prevent burning. Remove from pan.
- In the same pan, heat 1 tablespoon of olive oil. Add the onion, garlic, ginger, and bok choy stems. Cook 2 to 3 minutes, or until vegetables begin to soften.
- Add the butter and let brown. Add the miso paste, reserved pasta water, and pepper. Bring to a boil and reduce to a simmer, stirring frequently. Cook 3 to 4 minutes, or until sauce thickens and is reduced by half.
- Add the bok choy leaves. Cook 1 minute, or until just begin to wilt. Stir in gnocchi. Toss to coat. Remove from heat and sprinkle with green onions.