Sweet Potato Gnocchi with Miso Butter

This is a rendition of Ottolenghi's miso butter, with a few healthier - equally as tasty - adjustments. Sweet potato is full of all those great orange-veg-vitamins. Just 100g of sweet potato will provide your body with the suggested daily intake of immune-boosting vitamin A. The sweetness of the potato sings through the salty-sour butter and provides a lighter alternative to the denser white potato, without compromising the spicy warmth of the dish which is satisfying and comforting on a cold winter's day.

Don't be put off by the thought of making gnocchi from scratch, but do carve out an extra 20 minutes than you might usually use to cook dinner. This makes it perfect for a relaxing weekend meal, especially if you enjoy cooking with others, as one can get on with the sauce whilst the other focuses on making and cooking the dough.

Three sweet potatoes can also be replaced with 400g of peeled and chopped parsnips, which also lend a natural sweetness and are abundant at this time of year.

Serves 3-4


For the gnocchi:

2 tbsp coconut oil

2 tbsp olive oil

600g (2-3 medium) sweet potatoes, peeled and chopped


400g parsnips, peeled and chopped

400g white potatoes, peeled and cubed

150g ‘00’ flour

1 tsp Salt

For the miso butter:

1 tbsp white miso

500ml vegetable stock

2 tbsp unsalted butter

Zest of 1 lime

Juice of 1 lime

5g fresh chilli, chopped (or 1tsp chilli flakes)

1 inch/thumb-sized grated fresh ginger

3 spring onions, sliced

4 generous handfuls spinach

2 handfuls chopped flat-leaf parsley or coriander

Heat the oven for 180 degrees. Coat the potatoes (and parsnips if you're using instead of sweet potatoes) in 1 tbsp coconut oil in a large bowl, then roast in the oven for half an hour or until lightly browned and soft when pricked with a knife.

Remove from the oven and put in a blender with the flour and salt. Blitz until a soft dough is formed.

Transfer the dough into a large sandwich bag and snip a centimetre long hole in one corner. Bring a wide, deep pan of water to the boil and add two good pinches of salt. Boil the gnocchi by squeezing the dough into the water in three centimetre long “pillows”, being careful not to overcrowd the pan. Remove the gnocchi with a slotted spoon and transfer to a plate as they bob to the top of the water. With each batch of gnocchi, drizzle a little olive oil over to coat them - this stops them from sticking together - , then place in the fridge for 20 minutes.

Meanwhile, bring the stock to a simmer in a deep frying pan over medium heat and allow to reduce by half. Add the miso and stir until dissolved, then add the lime juice, lime zest, ginger, chilli and spring onions. Simmer for a further one minute, then melt in the butter and wilt the spinach. You should have a slightly thickened sauce.

Remove the gnocchi from the fridge. Heat the other tablespoon of coconut oil in a large frying pan over a medium heat, then add the gnocchi. Ensure that they are browned on each side (you may have to do these in two batches, leaving them on a piece of kitchen paper on a plate when browned), then stir them through the miso butter.

Serve with a sprinkle of parsley or coriander.