Miso Mushroom Gnocchi
Serves 2.
From “Cooking Fast and Slow” by Natalia Rudin, who writes: “Although I absolutely adore a good sweet treat, I am a savory girl at heart, and this meal always satisfies all my savory dreams. The deep umami from the miso paired with the rich and meaty mushrooms and soft pillows of gnocchi is just a match made in heaven. You can use any variety of mushroom you like or have readily available, but the oyster is, in my opinion, the best.” With a few tweaks, it can be vegan, too (Ten Speed Press, 2025).
- 9 oz. oyster mushrooms, or mushrooms of choice
- Olive oil
- 1 shallot, diced
- 3 cloves garlic cloves, finely chopped or grated
- 1 (16-oz.) pkg. of gnocchi
- 1 tsp. white miso paste
- 1 to 2 tbsp. of butter, or a vegan alternative
- 1 tbsp. freshly grated Parmesan or nutritional yeast
- Juice of ½ lemon
- Salt and black pepper
- 1 tbsp. chopped chives, for serving
Directions
Put a full kettle of water on to boil.
Roughly tear up the mushrooms and throw them into a large dry frying pan with a sprinkle of salt. Let them cook down until all their water has evaporated and they start to sear around the edges; then add a splash of olive oil.
Once the mushrooms are looking crisp and charred, remove them from the pan and set aside. Add another glug of olive oil to the pan and add the shallot. Sauté for 5 minutes, then add the garlic to the pan.
Put the gnocchi into a separate large saucepan, cover with the boiling water so that there is plenty of room above for them to rise to the surface, and put over high heat.
In a small bowl, mix the miso paste with a few large spoonfuls of the gnocchi water until smooth and pour the mixture into the pan with the shallots and garlic. Mix well and add the mushrooms and a tablespoon of butter.
