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Gnocchi with miso butter prawns
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in savory miso butter-infused prawns and homemade gnocchi for a gourmet culinary experience.
Ingredients:
  • 1kg desiree potatoes, skin on
  • 48.00 gm white miso paste
  • 40.00 ml rice vinegar
  • 40.00 ml mirin
  • 100g unsalted butter, chopped
  • Juice of 1 lime, plus extra wedges to serve
  • 1/2 bunch purple kale, stalks removed
  • 18.20 gm olive oil
  • 24.00 gm sesame seeds
  • 250g plain flour
  • 1kg green prawns, peeled (heads and tails intact), deveined
  • Micro cress (optional), to serve
Instructions:
  • 1. Preheat the oven to 150C. Boil the potatoes in a saucepan of water until tender, approximately 30 minutes. Drain, peel, and mash the potatoes while still warm. Pass through a ricer or sieve into a large bowl. Let cool before using.
  • Combine miso, vinegar, and mirin in a small pan over low heat, stirring until well combined. Gradually add 80g of butter, 2 pieces at a time, stirring until a smooth sauce forms. Finish by stirring in lime juice to your liking. Keep the sauce warm until ready to serve.
  • Massage kale with oil and seeds and spread on 2 baking trays. Bake for 20 minutes until crispy. Mash cooled potato and egg with a fork, then add and sift flour over. With damp hands, mix into sticky dough. Shape into 6 logs, then cut and cook in boiling water until they float. Drain. Fry gnocchi in butter until golden on all sides. Serve on 4 plates.
  • Place the pan back on the stove and sear the prawns for 1 minute on each side until perfectly cooked. Drizzle the miso butter over the prawns and let it caramelize for about 1 minute. Spoon the prawn mixture over the gnocchi and kale, sprinkle with cress (if desired), and serve with lime.

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