Miso butter gnocchi with chickpeas
In praise of brown food
It’s just a quick hello from me today, as I snatch a few minutes to type this amongst a busy week of working and holiday prepping. While we’re jetting off in the hope of some late season sun, here in the UK the weather is set to finally get chillier. There’s no better time to make this rib-sticker of a dish. It’s not much of a looker, but I promise the flavours – gnocchi with sticky butter-caramelised onions and the umami hit of miso – more than make up for its unassuming appearance. It’s the ideal thing to make as the weather turns and we officially enter brown food season.
Miso butter gnocchi, caramelised onions and chickpeas
Pan-frying the gnocchi helps it go gorgeously golden, but feel free to boil it if you prefer. The one thing I insist on is ensuring you take enough time to properly caramelise the onions. You’ll be rewarded with an insanely good flavour.
Serves 2
50g butter
2 white onions, sliced
1 tbsp brown rice miso
400g chickpeas (drained weight – I use the jarred ones)
Splash balsamic vinegar
1 pack (400g) gnocchi
Heat the butter along with a splash of olive oil in a large pot over a medium heat. Fry the onions alongside a sprinkle of sea salt for around 20-30 minutes, until brown, sticky and deeply caramelised.
Add the miso and chickpeas along with a splash of water and cook until you have a glossy sauce. Add a splash of balsamic, to taste.
Meanwhile, heat a splash of oil in a frying pan. Pan-fry the gnocchi, tossing now and again, until golden on all sides. Toss the gnocchi into the sauce and serve straight away.
Bon voyage