Brown Butter-Miso Gnocchi Recipe (with Video)

1. Preheat oven to 425ºF.
2. Bake potatoes for 45-60 minutes depending on the size of the potatoes you are using.
3. Set aside and let cool.
4. Once the potatoes are cool enough to handle, peel and pass through a sieve or potato ricer.
5. You can mash them if you have neither tool but it is not preferred since you can have a chunkier product.
6. Add flour to the potatoes and mix a little bit to get them incorporated but do not knead.
7. Crack an egg into the mix and knead until you have a homogenous, soft dough.
8. Try not to over-knead as this will result in a gnocchi that is dense.
9. We want it to be light and pillowy.
10. Let the dough rest for about 30 minutes.
11. Divide the dough into 4 equal portions to make it easier to work with.
12. Roll it out into a cylinder that is about 1 inch thick.
13. Cut into desired size and very lightly press to get an even flat surface on each gnocchi.
14. Boil the gnocchi in salted water until they begin to float.
15. Remove the gnocchi and set aside, reserve a 1/2 c of the pasta water.
16. Mix miso into the pasta water until homogenous and there are no miso chunks.
Prepare the maitake mushrooms
1. Cut in half, then divide each half into 4 wedges.
2. Add 4 tbsp butter to a pan over medium-high heat.
3. Once melted add the mushrooms and the gnocchi.
4. Fry until the butter is browned and the mushrooms and gnocchi are golden brown all over.
5. Add in the miso pasta water, along with grated parm (as much as you want) and 1 tbsp of cold butter.
6. Stir vigorously to get a thick, emulsified sauce.
7. Plate with some toasted pistachio or walnuts and additional grated parm.