Pan-fried gnocchi with miso butter, cherry tomatoes and baby spinach

"This is a super simple dish I like to eat when I come home from a comedy gig. I'm usually craving carbs and salty flavours after the adrenalin rush of the night, and this dish has that in bucketloads - but it also has some vegetables too. The miso butter comes from a David Chang recipe that he shared in The New York Times."

Pan-fried gnocchi with miso butter and cherry tomatoes Credit: Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp extra-virgin olive oil
• 500 g packet gnocchi, from the chiller section
• 250 g cherry tomatoes
• 60 g baby spinach leaves
• grated parmesan, to serve

Miso butter

• 80 g unsalted butter, at room temperature
• 2 tbsp white (shiro) miso paste
• ground pepper, to taste

Instructions

1. For the miso butter, combine the butter and miso together using a fork, then season with a little black pepper.
2. Heat the olive oil in a large frying pan over medium - high heat. Add the gnocchi and cook for about 5 minutes, turning occasionally until golden brown on both sides.
3. Meanwhile, melt the miso butter in another large frying pan over medium heat until foaming and starting to brown. Add the cherry tomatoes and cook until they burst. Add the baby spinach and stir until the leaves have wilted.
4. Add the tomato and spinach mixture to the gnocchi and stir to coat. Serve scattered with grated parmesan for even more umami.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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