Butternut Sweet Potato Miso Gnocchi


Japanese and Italian food are a perfect match, Japanese/Italian food is actually a thing in Japan works so well due to its rich umami flavours coming from soy, miso, various cheeses. For this recipe I wanted to make a simple squash and sweet potato gnocchi made up of red miso, soy and butter. As for the remaining components for this dish I made up a simple edamame puree, some soy candied walnuts, bok choi and shiitakes. Overall the dish had tons of umami and was incredibly light, tasty and a must try if your vegetarian. With all that said let's get straight to it!

Prep Time 1 hour 30 mins / Cook Time 1 hour 30 minutes

To serve 4



1/2 butternut squash

5 sweet potatoes

250g plain flour

25g parmasan

2 egg yolks

1 tsp red miso


black pepper

flour for dusting

Edamame puree:

250g edamame beans

1/2 white onion

2 garlic cloves

50ml sesame oil


white pepper

Soy Candied Walnuts:

100g walnuts

50g white sugar

1-2 tbsp light soy

1 tbsp Japanese togarashi pepper

Additional Ingredients:

2 tsp red miso

2 tsp light soy

30g unsalted butter

1/2 butternut squash (crisps)

2 bok choi

12 shiitake mushrooms




  1. Let's begin making the Gnocchi dough, start by slicing 1 butternut squash into half and remove the seeds (Save the other half for later). Next score the flesh side then place skin side up on a baking tray. Next prick 5 sweet potatoes all over with a fork then place along side the butternut squash whole with the skin on. Roast in a hot oven set at 180°c for 45-60 minutes or until the vegetables are completely softened. When cooked allow to briefly cool then peel off the skins. When peeled, mash the vegetables using a fork or ricer then we are looking for approximately 400g of the minced veg. Next place 400g onto a work top dusted with flour and we are set to make the dough. One of the most important things when making gnocchi is if using any type of mash ensure it is not too wet. If the mash is wet at this stage you can add to a dry pan and cook out on a high heat to dry.

2. Next on top of the minced squash and sweet potato add 250g of sifted plain flour, 25g of grated Parmesan, 1 tsp of red miso, and season with salt and black pepper. Now make a well into the centre of the dough and add 2 egg yolks. Dust your hands generously with flour then begin to fold and knead the dough for 5-10 minutes until 1 smooth cohesive ball of dough is formed. It's quite difficult to give an exact measurement of flour as the moisture can vary, however, if the dough is too wet then add additional flour. You are looking for a dough that is neither too wet yet also not too dry.

3. Now that the dough is ready we can begin to roll, start by cutting the dough into 2 or 4 equal pieces then dust the worktop again with flour. Place one piece of dough onto the work top then roll out the dough with your hands to make 1 long log of dough that is approximately 1 inch in diameter. Next cut and divide the log of dough into bite sized pieces. I like to make fairly large rectangular pillows of gnocchi, however, you can cut the gnocchi however you prefer at this point. Repeat this process for each piece of dough then when cut they are ready to blanch in boiling water.

4. To cook/blanch the gnocchi, place a medium sized saucepan filled with water onto a high heat and bring up to a boil. When boiling add a drizzle of olive oil, a pinch of salt then add the gnocchi in batches. Depending on size add and boil the gnocchi for around 5-10 minutes or until the gnocchi begin to rise to the surface of the water. When ready carefully remove from the hot water then place the blanched gnocchi into a bowl filled with ice water to stop the cooking process. When completely chilled place onto a tray and we will come back to cook these towards the end.

Edamame Puree:

5. Moving on swiftly onto the other components of the dish, starting with the edamame puree, start by removing the beans from 250g of edamame beans. When ready place a saucepan filled with water onto a high heat and bring up to the boil. When boiling add the edamame beans along with 1/2 a roughly chopped white onion and 2 peeled garlic cloves. Boil for 2 minutes or until the edamame slightly softens. Next drain from the water and run under cold running water to completely chill.