Gourmet Sweet Potato Gnocchi with Miso-Dashi Broth & Roasted Mushrooms
A delightful fusion dish featuring creamy sweet potato gnocchi, a savory miso-dashi broth, and perfectly roasted mushrooms. This recipe is a culinary adventure for all taste buds.
Equipment Needed
- Blender/Food Processor
- Colander
- Piping Bag
- Saucepan
- Skillet
Ingredients
- 250.00 gSweet Potatoes(Peeled and cubed)
- 500.00 mlWater(Filtered)
- 50.00 gMiso Paste(White or red, to taste)
- 15.00 gKombu Kelp(Dried)
- 15.00 gGinger(Fresh, grated)
- 30.00 gDried Shiitake Mushrooms(Soaked in hot water for 30 minutes)
- 20.00 mlFresh Cream(Optional, for smoother gnocchi)
- 40.00 gArrowroot Starch(For thickening)
- 1.00 pinchSalt(To taste)
- 2.00 tbspSesame Oil(For roasting mushrooms)
- 150.00 gMixed Mushrooms(Button, cremini, or shiitake)
- 1.00 pinchBlack Pepper(Freshly ground)
Instructions
Combine water, miso, kombu, ginger, and mushrooms in a saucepan. Simmer gently for 35 minutes, uncovered.
Estimated time: 35 minutes
Remove kombu. Add a pinch of salt. Strain the broth and return to the saucepan.
Estimated time: 5 minutes
Blend cooked sweet potatoes until smooth. Add cream (if using) and blend again.
Estimated time: 5 minutes
In a bowl, whisk together arrowroot starch and a little water until smooth. Add to the sweet potato mixture.
Estimated time: 5 minutes
Cook over medium heat, stirring constantly, until the mixture thickens and forms a dough. Season with salt.
Estimated time: 10 minutes
Transfer the dough to a piping bag. Pipe small portions into a bowl of ice water. Chill for 5 minutes.
Estimated time: 10 minutes
Remove gnocchi and gently shape them. Add to the warm broth.
Estimated time: 5 minutes
Heat sesame oil in a pan. Add mushrooms and sauté until golden brown. Season with salt and pepper.
Estimated time: 10 minutes
Serve the gnocchi in bowls, topped with the roasted mushrooms and a drizzle of broth.
Estimated time: 5 minutes
Garnish with fresh herbs (optional) and serve immediately.
Estimated time: 2 minutes