Gnocchi With Miso Butter Prawns

Prep Time
Cook Time
1h 20m
Ready In

"From our Sunday newspaper The Sunday times."

Original recipe yields 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 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.

Tips & Variations

No special items needed.