Gluten free pumpkin gnocchi with walnut miso sauce

This pumpkin gnocchi is a perfect dish to enjoy autumn deliciousness.
Healthy probiotic rich miso adds extra flavor and aroma to the creamy walnut sauce and you will be surprised how amazing it tastes!
It is made gluten free, vegan, egg free and dairy free and is perfect for those who has wants to enjoy tasty dish while having dietary requirements.

You know, there are quite a lot of recipe for “walnut pasta sauce” but have you ever thought of adding miso to walnut pasta sauce?

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I was very excited and cannot wait to try this recipe when I came up this idea of using miso in walnut sauce for pumpkin gnocchi.

So how did I get this idea? This recipe was inspired by one of my favorite Japanese food, Kurumi  Ohagi.

Kurumi (胡桃 ) means walnut and Ohagi is basically mashed sweet (sticky) rice ball.

Ohagi is usually covered with different sweet “toppings” and most basic ones are sweet adzuki bean ohagi , black (or sometimes white) sesame ohagi and Kinako (roasted soy bean flour) ohagi.

And walnut ohagi, which I get the inspiration from, is a local Ohagi variation of Nagano area where they have highest walnut yield in Japan.
My grand parents were from Nagano and my mom often used to make walnut ohagi and even as a child, I loved its amazingly rich and aromatic topping.

Each family has its own walnut paste “recipe”  for ohagi but it always include salt, some form of sweeter and often sake (rice wine).


They can be salt or soy sauce for “saltiness” and sugar and/or mirin for sweetness and the harmony of saltiness and sweetness create is amazing especially with walnut!

Walnut has unique nutty flavor and is already very enjoyable eating as it is but when it is grounded or made into a paste, it enhances its aroma even further.

So I wanted to make the most of deliciousness of this walnut paste in other dish and here I came up with the idea of using it as gnocchi sauce.

As I wrote in my SWEET AND SALTY MIO-GLAZED WALNUT PUMPKIN  post,  walnut and pumpkin are perfect combination and this idea, walnut sauce with pumpkin gnocchi, just HAS to come up great. 

pumpkin gnocchi with walnut miso sauce

Making walnut miso sauce

Ingredient;

  • roasted walnut
  • cooking sake 
  • maple syrup 
  • miso

    Roasted walnut

    This is the main structure of the sauce.
    I like using roasted one as it has extra aroma than raw walnut.
    If you don’t have roasted walnut you can make your own roasted nut.
    Just bake it in the oven for 5-10 minutes at 190℃ (375°F)  or roast on a dry pan for 5 minutes until they get nutty fragrant. 

    Sake (rice wine)
    Sake gives richer flavor to the sauce. 
    If you don’t have sake, simply replace it with water.
    I would not recommend to use white wine as its flavor would be too overwhelming for this particular sauce.

    Miso
    Yes, you did not misheard it, I’m using miso!
    As I wrote in my SWEET AND SALTY MIO-GLAZED WALNUT PUMPKIN, pumpkin, walnut and miso are golden combination and I wanted to use it in this walnut sauce for  saltiness.
    You will be surprised how it miso adds deeper and richer taste to the sauce mix than just using salt.

    Maple syrup 
    You may not believe me, but the caramel-like flavor of maple syrup goes really well with miso and walnut. 
    You just have to try this!!

Ingredients for walnut miso sauce

You will be surprised how easy and quick to make this walnut miso sauce.

Just put all ingredients for miso walnut sauce in a food processor together with boiling water and blend them into a paste.

Because you need water from boiling gnocchi, wait to blend them until you actually start boiling gnocchi and preserve the boiling water for the sauce. (don’t discard it)
So the step os like this;

  1. Put all ingredients for walnut miso sauce in a food processor, set aside.
  2. Make gnocchi (please read this post)
  3. Cook gnocchi in boiling water with salt.
    Remove gnocchi with a slotted spoon and drain.
  4. Take remained boiling water into the same food processor above, and blend to make into a sauce.
    I like to leave small walnut lumps rather than making it completely smooth so that I get to enjoy the “crunchy” texture of walnut. 
    But if you prefer smooth texture the feel free to make it so by processing it longer.
  5. Pour the sauce over gnocchi, mix, and serve!

gnocchi

How to make gluten free pumpkin gnocchi

You can use this sauce for any pasta but I really recommend you to try with this gluten free pumpkin gnocchi!

This gluten free pumpkin gnocchi is made only with three ingredients; pumpkin, gluten free flour and salt.

So simple, isn’t it?

I wrote step by step instructions and tips of how to make pumpkin gnocchi here (HOW TO MAKE GLUTEN FREE PUMPKIN GNOCCHI) so please check this article before starting the process.

It does take a little effort to make homemade gnocchi but it’s worth!

Pumpkin gnocchi with walnut miso sauce

Let me know your experience if you try this recipe. 

Please leave  your comments, suggestions or any questions.

I look forward to hear from you!!

And if you try this recipe add your photos on instagram and tag #living_my_nature!!

Thank you!!

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Gluten free pumpkin gnocchi with walnut miso sauce

This pumpkin gnocchi is a perfect dish to enjoy autumn deliciousness.
Healthy probiotic rich miso adds extra flavor and aroma to the creamy walnut sauce and you will be surprised how amazing it tastes!
It is made gluten free, vegan, egg free and dairy free and is perfect for those who has wants to enjoy tasty dish while having dietary requirements.
Course Maindish, Side Dish
Cuisine Italian, Japanese inspired
Keyword dairy free, easy, gluten free, Japanese inspired, miso, pasta, vegan
Prep Time 5 minutes
Cook Time 5 minutes
making gnocchi 30 minutes
Total Time 40 minutes
Servings 4 small servings

Ingredients

  • 90 g roasted walnuts (3 oz) - see the recipe note below (*1)
  • 2 tbsp miso
  • 1 tbsp 2tsp maple syrup
  • 1 tbsp Cooking sake (rice wine) - or same amount of water if you don't have it
  • 80-100 ml water from boiling gnocchi
  • 1 batch gluten free pumpkin gnocchi - See the recipe note below(*2)

Instructions

  • ***Please read through all the steps before you start cooking.***
    Place all ingredients in a food processor except for gnocchi and boiling water.
  • Start making pumpkin gnocchi.
    You can follow instruction in my "HOW TO MAKE GLUTEN FREE PUMPKIN GNOCCHI"
    (or omit this process and use pre-packages gnocchi if you want it super quick!)
  • In larger pot, bring water to boil, add salt.
    Lower heat and gently drop each ball in simmering water and cook until the balls float on the top of water.
    Remove gnocchi with a slotted spoon and drain, set aside in a bowl.
    ***Do not discard the water! It will be used in the sauce!***
  • Add the hot water that you used to oil gnocchi to the same food processor and blend them until you get a sauce with small walnut chunks. (or you can make it smooth completely if you prefer)
  • Pour the sauce over the gnocchi and mix until gnocchi is coated with the sauce.
  • Serve and enjoy!

Notes

*1) If you do not have roasted walnut, you can roast raw walnuts by baking in the oven for 5-10 minutes at 190℃ (375°F)  or roasting on a dry pan for 5 minutes until they get nutty fragrant. 
*2) Please refer to my HOW TO MAKE GLUTEN FREE PUMPKIN GNOCCHI post to make gluten free pumpkin gnocchi.
If you do not choose to make your own, just use your favorite packaged gnocchi!
(this walnut sauce will yield about 1・1/4 cup so adjust the amount of gnocchi that you use)

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This recipe and content of this blog are created by Living My Nature. Please refrain from using it as your own and contact me if you would like to share.
Thank you!

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