Simon Rimmer served up tasty miso glazed chestnut mushroom gnocchi with toasted walnuts and sake wine for Easter on Sunday Brunch.
The ingredients are: 1 finely diced onion, 2 cloves of garlic, 50g of butter, 25ml of oil, 15g of white miso paste, 15ml of soy, 15ml of sake (optional), 350g of thickly sliced chestnut mushrooms, 10ml of rice vinegar and 100g of walnuts – toasted for 10 minutes at 180c.
For the gnocchi : 600g of floury potatoes, 200g of flour, 1 large egg, Salt and Pepper.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes