Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
At a Glance
Story
Brown butter is butter cooked past the foaming stage until the milk solids toast and it smells of hazelnuts, the exact point most people pull it too early. Whisk white miso into it off the heat and the two nutty savory things stack, the miso's slow fermented depth on the butter's toasted solids. The jammy egg is the sauce's other half, so cook it to just-set whites and a molten yolk, about 6½ minutes from a rolling boil, then straight into ice water.
Ingredients
- 1 × 16 oz package shelf-stable potato gnocchi16 to 17 oz
- 4 eggs
- 6 tbsp unsalted butter
- 2 tbsp white miso
- 20 fresh sage leaves
- ½ lemonzest and juice
- flaky salt and black pepper
- Parmesanto finish
Method
The one that looks like it cost money and takes twenty minutes. Get the eggs going first so everything lands hot at once.
- Lower the eggs into a pot of boiling water and cook exactly 6½ minutes, then move them to ice water. Peel when cool enough to handle.
- Crisp the gnocchi in 2 tablespoons of the butter in a large skillet over medium high, 8 to 10 minutes, tossing every 2, until golden. Lift them out.
- Add the last 4 tablespoons of butter to the pan and let it foam, then keep going until the milk solids turn amber and it smells nutty. Drop in the sage and let it crisp in the butter for 30 seconds, then pull the pan off the heat and whisk in the miso, the lemon zest and a squeeze of its juice.
- Toss the gnocchi back through the miso brown butter until coated, lifting the sage out if you want it whole on top.
- Plate the gnocchi, break a jammy egg over each portion, scatter the crisp sage, and finish with flaky salt, a lot of black pepper and grated Parmesan.
Gnocchi series
Crisp the gnocchi hard, then pile a dinner you already know on top. It improves nearly everything.
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