Let’s Make: Garlic Miso Gnocchi
This recipe is a spin off of Japanese and Italian food. Although this is a rich dish, It’s super easy, and super delicious recipe. It only took me 20 minutes to make it. It’s perfect for a cute lunch date, or tired people who just want to eat good food.
I’m probably gonna get a lot of hate from New Jersey Italians for doing fusion foods again (hence my Gochujang Carbonara which you should totally check out cause it went viral) and a lot of love from Japanese people. But what do New Jersey Italians know? Nothing, cause their “traditional” dishes probably wasn’t around two centuries ago. If it was, it would have looked totally different. Looking at you Chicken Parmesan and Lasagna.
You really don’t have to grate the cheese that will be put into the sauce if you are feeling lazy, just chop it into small chunks. You can also make this dish more wet by removing the pan from heat once the sauce has been added in, and letting the hot pan warm up the gnocchi and sauce together. Thus, less heat from the stove will cause evaporation.
Let’s Get Cooking!
In-Depth Recipe at the Bottom
Garlic Miso Gnocchi
Ingredients
Ingredients:
- 3 Strips Bacon (Sliced)
- 1 lb Gnocchi (Boiled and reserve some pasta water mentioned below)
Garlic Miso Sauce:
- 2 Tsp Miso Paste
- 3 oz Parmesan (Grated or Chopped into Small Chunks, & More for Topping)
- 3 Cloves Garlic (Grated)
- 1 Tsp Black Pepper
- 1 Stalk Scallions (Sliced, Reserve ¼)
- ⅓ C Pasta Water (Reserved from Boiling Gnocchi)
Instructions
Procedure:
- Boil the Gnocchi until they begin floating to the top. Once the Gnocchi floats, strain them and take some Pasta Water. Mix sauce ingredients together.
- In a Medium Heat pan, sear the Bacon and render the fat out. Add in the Gnocchi and sear for about a minute if wanted. Add in the Sauce and stir until the sauce is the desired thickness. If you like the Gnocchi more saucy, remove the pan from heat and let the pan warm the Gnocchi and Sauce together. If you want the Gnocchi more dry, cook the Gnocchi and Sauce together for about 5 minutes until the Sauce reduces.
- Top with more Parmesan and Scallions.
Notes
In-Depth Recipe
Garlic Miso Gnocchi
- In a pot of hot salted boiling water, add in the Gnocchi and Boil for about 5 minutes. The Gnocchi will be done when they start floating to the top of the boiled water. Reserve 1/3 Cup of Pasta Water. To make the sauce, mix together Miso Paste, Parmesan, Garlic, Black Pepper, Sliced Scallions, and Reserved Pasta Water. You can always
2. On an oiled hot medium-high heat pan, sear the bacon to render out some fat. After the Bacon has become somewhat crispy, add in the Gnocchi and sear for about 1 minute or longer if wanted. Add in the sauce mixture made in step one and stir to coat the Gnocchi in the sauce. Keep on stirring until the Sauce is the desired thickness. If you like the Gnocchi more saucy, remove the pan from heat and let the pan warm the Gnocchi and Sauce together. If you want the Gnocchi more dry, cook the Gnocchi and Sauce together for about 5 minutes until the Sauce reduces.
3. Top the Gnocchi with reserved Sliced Scallions and Grated Parmesan.
Extra Extra:
Thanks for my friend who thought of this genius recipe. He dreamed it, and I made it a reality. Thanks Garrett.
