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