Parisienne Gnocchi Recipe
Summer Vegetables, Dungeness Crab, Shisitos, Miso Yuzu Kosho Butter, Hazelnuts, Hazelnut Oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Wash and chop the zucchini into small cubes. Slice the shishito peppers in half. Halve the cherry tomatoes.
- 2
Toast the Hazelnuts
In a dry skillet, toast the hazelnuts over medium heat until golden and fragrant. Remove from heat, let cool, and roughly chop.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
- 4
Sauté the Vegetables
In a large skillet, heat the hazelnut oil over medium heat. Add the zucchini, shishito peppers, and cherry tomatoes. Sauté for about 5-7 minutes until the vegetables are tender.
- 5
Make the Miso Yuzu Kosho Butter
In a small saucepan, melt the butter over low heat. Stir in the miso paste and yuzu kosho until well combined. Season with salt and pepper to taste.
- 6
Combine Ingredients
Add the cooked gnocchi and crab meat to the skillet with the sautéed vegetables. Pour the miso yuzu kosho butter over the mixture and toss gently to combine.
- 7
Serve
Plate the gnocchi and vegetable mixture. Sprinkle chopped hazelnuts on top for garnish. Enjoy your Parisienne Gnocchi!