Name: Miso Greens & Gnocchi
Total time: 20 min
Yield: Serves 2
Ingredients: 250 g gnocchi di patate (basically, potato gnocchi that’s already prepared); 1 tbsp agave syrup; 5 g fresh tarragon (if you can’t get it, Thai basil works great); 4 spring onions; light olive oil, for frying; 3 garlic cloves; 2 tbsp tahini; 2 tbsp extra virgin olive oil; 1 tbsp red miso paste; 150 g tenderstem broccoli; 150 ml boiling water; 1 lemon, zest and juice please; 80 g frozen edamame beans (or garden peas); salt and pepper

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

I have to apologise but the jokes aren’t going to stop. This dish - strangely - isn’t like a gnocchi you’ve had before. Gnocchi is the lovechild of potatoes and pasta, and this miso butter sauce gives gnocchi a new lease of life, like a vintage denim jacket in an overpriced shop in London. I think this one’s what I’d call your ‘staple recipe’.