Gnocchi With Miso Butter Prawns

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #36913

May 09, 2021

"From our Sunday newspaper The Sunday times."

Original is 4 servings


  • Serving Size: 1 (561.6 g)
  • Calories 970.9
  • Total Fat - 20.4 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 226 mg
  • Sodium - 9803 mg
  • Total Carbohydrate - 177.6 g
  • Dietary Fiber - 10.8 g
  • Sugars - 2.1 g
  • Protein - 24.4 g
  • Calcium - 256.1 mg
  • Iron - 8.8 mg
  • Vitamin C - 131.9 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Preheat oven to 150C.

Step 2

Place potatoes in a large saucepan of cold water and bring to the boil over high heat, then simmer for 30 minutes or until tender.

Step 3

Drain, then, when just cool enough to handle, peel and while still warm, mash, then pass through a potato ricer or fine sieve into a large bowl and cool.

Step 4

Place miso, vinegar and mirin in a small pan over low heat, stirring for 1 minute or until combined and then add 80 grams butter, 2 pieces at a time, stirring until smooth and now stir in lime juice to taste and keep warm.

Step 5

Toss kale with oil and seeds and divide between 2 baking trays and bake for 20 minutes or until crisp.

Step 6

Using a fork, stir egg into cooled potato, then sift over flour and using damp hands, combine to form a sticky dough and then divide into 6 portions and roll each on a lightly floured surface to a 30cm-long log and flatten slightly, then cut into 6 pieces and repeat with other 5 portions before cooking in a large pan of boiling water for 2 minutes or until they rise to the surface and then drain.

Step 7

Melt remaining 20g butter in a large frypan over medium-high heat and in batches, cook gnocchi for 1 minute each side or until golden and then divide among 4 plates.

Step 8

Return pan to heat and cook prawns for 1 minute each side or until just cooked. Pour miso butter over prawns and cook for 1 minute or until caramelised and top gnocchi with prawn mixture and kale, scatter with cress, if using, and serve with lime wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting potatoes for this recipe, choose Desiree potatoes for the best flavour and texture.
  • When buying prawns, look for those with heads and tails intact, and preferably deveined for easier preparation.

  • Potatoes: Sweet Potatoes - Sweet potatoes are a great substitute for potatoes as they are a healthier alternative with more fiber and vitamins. They also have a mild sweetness which pairs nicely with the miso butter.
  • Prawns: Shrimp - Shrimp is a great substitute for prawns as it is a leaner source of protein with less fat and calories. It also has a milder flavor that will not overpower the miso butter.

Gnocchi With Miso Butter Mushroom Replace the prawns with 1 kilogram of mushrooms of your choice and follow the same instructions as for the prawns. Cook the mushrooms for 3 minutes each side or until golden and caramelised.

Charred Broccolini with Garlic and Chilli - This dish is a great accompaniment to the gnocchi with miso butter prawns. The garlic and chilli provide a nice kick that pairs well with the flavour of the miso butter. The broccolini is charred to perfection, adding a nice smoky flavour to the dish.

Grilled Asparagus with Lemon and Parmesan: This dish is the perfect complement to the gnocchi with miso butter prawns. The lemon adds a bright, citrusy flavour that pairs nicely with the miso butter, while the Parmesan adds a salty, umami flavour. The asparagus is grilled to perfection, giving it a smoky, charred flavour.


Q: What type of potatoes should I use for this recipe?

A: For this recipe, it is best to use desiree potatoes. They are a good all-purpose potato that will hold their shape when cooked.

Q: What is the best way to store potatoes?

A: Potatoes should be stored in a cool, dark place with good air circulation. They should be kept away from direct sunlight and sources of heat. It is also important to make sure that the potatoes are not exposed to moisture.

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Fun facts:

The potato used in this recipe, Desiree, is a variety of potato that was created in Scotland in the 1950s. It is still popular today and is known for its creamy texture and good flavour.

The use of miso paste in this recipe is a nod to traditional Japanese cuisine. Miso paste has been used in Japan for centuries and is a staple ingredient in many Japanese dishes.