Gnocchi With Miso Butter Prawns
May 09, 2021
"From our Sunday newspaper The Sunday times."
- 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
Preheat oven to 150C.
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.
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.
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.
Toss kale with oil and seeds and divide between 2 baking trays and bake for 20 minutes or until crisp.
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.
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.
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.
Tips & Variations
No special items needed.