This recipe for potato gnocchi with miso and green peas is one of my emergency recipes, that is all the ingredients are things I keep in the freezer or pantry all the time. I can make this even if I haven’t been shopping for weeks and have no fresh ingredients in the house.
Buttery carbs mean it’s certainly not the healthiest meal I make, but it’s a rich and filling meal that’s ready in less than 10 minutes. There are worse things I could be eating than a homecooked meal that includes a full cup of vegetables.
Today I really needed a recipe this simple. I didn’t leave work until after 7pm then accidentally jumped on an express train which skipped my stop, meaning I had to double back and didn’t get home until 8pm, by which time it was raining. Not only was I soaked but all my washing on the clothes line too. Altogether I didn’t have a whole lot of energy to spare for cooking.
I could keep whinging on about how busy this time of year is or how I just got back from holidays and my local supermarket is closed – but realistically this is stuff that happens in life. This is why I need emergency recipes and the ingredients on hand.
I have been experimenting with gnocchi in the microwave for a while, and you can read about my earlier failures here. This recipe finishes the gnocchi off in a frypan, the butter and miso paste create a rich creamy feel. In a blind taste test, it would be hard to pick the gnocchi which were microwaved or boiled.
The main trick here is to make sure you have a nice flat Tupperware container, so you only have one layer of gnocchi. If they are piled on tops of each other the gnocchi can stick together.
Potato gnocchi with miso and green peas
- 1 cup frozen peas
- 250g gnocchi
- 2 teaspoons butter
- 1 teaspoon white miso paste
- Cracked pepper and Parmesan to taste
- Put gnocchi and frozen peas into flat microwave container, add a quarter cup of water and microwave on full power for 3 minutes
- Melt butter, then add miso paste and stir together, then remove from heat until gnocchi are done
- Add gnocchi to pan and stir, then leave for 4 minutes
- Serve topped with cracked pepper and Parmesan