Korea x Italy

Doenjang butter gnocchi

Name: Doenjang butter gnocchi
Total time: 30 min
Yield: 3 servings
Cuisine: Fusion
Ingredients: 500 g potato gnocchi; 2 tsp olive oil; 3 tbsp butter; 10 leaves perilla leaves; 200 g sliced button mushroom; 3 cloves sliced garlic; 1 1/2 tbsp doenjang; 1 tsp honey; 3 tbsp water; 2 big handfuls spinach; 30 g grated parmesan; a few grinds black pepper; 1 tsp toasted sesame seeds

Brown butter and soybean paste: an unlikely pair that refuses to break up.

30 minTime

14 gProtein each

mildSpice

Sage, meet perilla2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

469kcalsame

14 gproteinsame

5 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato gnocchi500 g

Olive oil2 tsp

Butter3 tbsp

Perilla leaves10 leaves

Button mushroom200 g, sliced

Garlic3 cloves, sliced

Doenjang1½ tbsp

Honey1 tsp

Water3 tbsp

Spinach2 big handfuls

Parmesan30 g, grated

Black peppera few grinds

Sesame seeds1 tsp, toasted

Method

6 steps

1Fry the gnocchi in the olive oil in a wide non stick pan on medium high heat for 5 to 6 minutes, shaking now and then. Remove.
2Add the butter to the pan on medium heat and cook until it foams and browns, 2 to 3 minutes.
3Fry the perilla leaves in the butter on medium heat for 30 seconds. Lift out onto paper.
4Add the mushrooms for 4 minutes, then the garlic for 30 seconds.
5Whisk the doenjang and honey into the water, pour into the pan and add the spinach. Toss 1 minute.
6Return the gnocchi and toss to coat. Serve with parmesan, pepper, sesame and crumbled crisp perilla.

Serve it like this

Pile the gnocchi in a warm shallow bowl, tuck mushrooms and spinach into the gaps and stand the crisp perilla leaves upright on top. Parmesan grated over at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea x Italy

Doenjang butter gnocchi

Brown butter and soybean paste: an unlikely pair that refuses to break up.

30 minTime

14 gProtein each

mildSpice

Sage, meet perilla2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

469kcalsame

14 gproteinsame

5 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato gnocchi500 g

Olive oil2 tsp

Butter3 tbsp

Perilla leaves10 leaves

Button mushroom200 g, sliced

Garlic3 cloves, sliced

Doenjang1½ tbsp

Honey1 tsp

Water3 tbsp

Spinach2 big handfuls

Parmesan30 g, grated

Black peppera few grinds

Sesame seeds1 tsp, toasted

Method

6 steps

1Fry the gnocchi in the olive oil in a wide non stick pan on medium high heat for 5 to 6 minutes, shaking now and then. Remove.
2Add the butter to the pan on medium heat and cook until it foams and browns, 2 to 3 minutes.
3Fry the perilla leaves in the butter on medium heat for 30 seconds. Lift out onto paper.
4Add the mushrooms for 4 minutes, then the garlic for 30 seconds.
5Whisk the doenjang and honey into the water, pour into the pan and add the spinach. Toss 1 minute.
6Return the gnocchi and toss to coat. Serve with parmesan, pepper, sesame and crumbled crisp perilla.

Serve it like this

Pile the gnocchi in a warm shallow bowl, tuck mushrooms and spinach into the gaps and stand the crisp perilla leaves upright on top. Parmesan grated over at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Doenjang butter gnocchi

Make it your way

Ingredients

Method

Doenjang butter gnocchi

Make it your way

Ingredients

Method

Make it a meal