• 10 Russet potatoes, baked, peeled and cooled
  • 2 cups 00 pasta flour
  • 2 eggs
  • 1 pound butter
  • 4 cups + garnish pecorino cheese, microplaned
  • 2 pounds dark red Akiamiso Soybean paste
  • Black pepper

Passo a passo

  1. Rice the cooled and peeled potatoes through a food mill.
  2. Mix and fold potatoes with the flour and eggs. Combine to form a dough and shape into a ball. Let dough rest 2-3 hours.
  3. Roll and shape the dough into gnocchi.
  4. Cook the gnocchi in salted water until they float or until they have reached al dente consistency.
  5. Once the gnocchi is al dente add to a hot saute pan with butter.
  6. Add the pecorino and miso and emulsify to make a sauce.
  7. Finish with fresh cracked black pepper.