Home / Japanese-Italian Fusion / Miso-Brown Butter Gnocchi with Crispy Sage and Roasted Butternut Squash
Miso-Brown Butter Gnocchi with Crispy Sage and Roasted Butternut Squash
Main Course

Miso-Brown Butter Gnocchi with Crispy Sage and Roasted Butternut Squash

Experience the ultimate comfort fusion with this Miso-Brown Butter Gnocchi. This dish bridges the gap between classic Italian rustic charm and the deep, savory umami notes of Japanese tradition. We begin by roasting butternut squash to highlight its ...

⏱️

20 Min Prep

🔥

17 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 500g potato gnocchi
  • 2 cups cubed butternut squash
  • 3 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 10 fresh sage leaves
  • 1/4 cup toasted pine nuts
  • 2 cloves minced garlic
  • 1/4 cup grated parmesan
  • pinch of sea salt
  • black pepper

Instructions

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.
3
Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface; drain and set aside.
4
In a wide skillet, melt the butter over medium heat until it begins to foam and turns a nutty golden brown.
5
Add the sage leaves and fry until crisp, about 30 seconds.
6
Whisk in the white miso paste and minced garlic until smooth.
7
Toss the cooked gnocchi and roasted squash into the skillet, coating them thoroughly in the miso-brown butter emulsion.
8
Serve immediately topped with toasted pine nuts and a generous sprinkle of parmesan cheese.

Recipe Information

Cuisine
Japanese-Italian Fusion
Course
Main Course
Diet
Vegetarian
Total Time
37 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

17 mins

Total Time

37 mins
#japanese-italianfusion #maincourse #vegetarian
Author

Master Chef

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