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Miso Mushroom Gnocchi
This earthy, cozy gnocchi is the perfect transitional-season dish. Golden mushrooms, savory miso, and creamy Parmesan come together in a rich, buttery sauce, finished with fresh thyme and generous shavings of fresh Burgundy truffle.
Ingredients
Mixed mushrooms, whole and chopped
Gnocchi
1–2 shallots, thinly sliced
Minced garlic
2 tbsp Miso paste
1 tsp Sherry vinegar
Fresh thyme
Freshly cracked black pepper
Parmesan cheese, freshly grated
3 tbsp Butter, cut into cubes
Fresh Burgundy truffle
Flaky sea salt
Gnocchi
1–2 shallots, thinly sliced
Minced garlic
2 tbsp Miso paste
1 tsp Sherry vinegar
Fresh thyme
Freshly cracked black pepper
Parmesan cheese, freshly grated
3 tbsp Butter, cut into cubes
Fresh Burgundy truffle
Flaky sea salt
Method
- Heat a large sauté pan over medium-high heat. Add the shallots, garlic, and mixed mushrooms. Sauté until fragrant and the mushrooms are golden brown and caramelized. Remove from heat and set aside.
- Prepare the gnocchi according to package instructions. Before draining, reserve some of the cooking water.
- Transfer the cooked gnocchi to the pan with the mushrooms, adding a splash of reserved cooking water. Return to low heat.
- Add cold butter, miso paste, freshly grated Parmesan, and a splash of sherry vinegar. Gently toss and fold everything together until the butter melts and the sauce becomes glossy, thick, and creamy.
- Continue tossing the gnocchi until well coated. Finish with fresh thyme, freshly cracked black pepper, and another sprinkle of Parmesan.
- Generously shave fresh Burgundy truffle over the top and finish with a pinch of flaky sea salt.
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