Gnocchi With Miso Butter Prawns

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.