Sheet-Pan Sourdough Gnocchi with Crispy Cabbage, Brown-Butter Miso & Lemon

Instructions

1. 1

   Heat the oven to 220°C / 425°F. Put a rimmed sheet pan in the oven to preheat too—hot metal = better browning.

   10 min

   Tip: Don’t skip the preheat. A timid oven gives you gnocchi that’s tight like a bad alibi.

2. 2

   Bake the 900 g Russet potatoes (about 2 medium) (whole, unpeeled) directly on the rack until very tender and the skins feel papery: a knife should slide in with zero resistance.

   55 min

   Tip: If you’re in a rush: microwave until mostly soft, then finish 15–20 min in the oven to dry them out.

3. 3

   While the potatoes bake, toss the 350 g Savoy cabbage with 35 g Extra-virgin olive oil and 3 g fine salt. Spread on a second sheet pan (or a large roasting dish) in a thin layer.

   5 min

   Tip: Cabbage needs space. Crowd it and it steams; give it air and it gets sweet, crisp edges.

4. 4

   Roast the cabbage until browned at the tips and tender in the middle, tossing once halfway.

   20 min

   Tip: Aim for caramelized edges, not blackened shreds.

5. 5

   As soon as the potatoes are cool enough to handle, split and rice or mash the flesh onto a clean work surface (or into a wide bowl). Sprinkle with 6 g fine salt and let steam off for 2 minutes—dry potato is the secret.

   5 min

   Tip: If you mash into a compact bowl while hot, you trap steam and you’ll need more flour. That’s how gnocchi turn heavy.

6. 6

   Add the 150 g Mature sourdough starter (100% hydration) and (if using) the Egg yolk. Fold gently to combine. Sprinkle in the 180 g All-purpose flour and mix just until you have a soft, slightly tacky dough that holds together. Add 20 g extra flour only if it’s truly unmanageable.

   6 min

   Tip: Non-negotiable: don’t knead like bread. Overworked gnocchi goes chewy.

7. 7

   Dust the counter with flour. Divide dough into 4 pieces. Roll each into a rope about 2 cm thick, then cut into 2 cm pillows. No fork ridges needed—this is weeknight gnocchi.

   10 min

   Tip: If the dough sticks, dust your hands, not the dough. Too much bench flour makes a pasty coating.

8. 8

   Carefully remove the preheated sheet pan from the oven. Add 35 g Extra-virgin olive oil and swirl. Scatter the gnocchi in a single layer. Roast until deeply golden on the bottom and crisp at the edges, shaking the pan once.

   18 min

   Tip: Listen: they should sound a little dry and toasty when you shake the pan.

9. 9

   Make the brown-butter miso: In a small saucepan, melt 90 g Unsalted European-style butter over medium heat and cook until it smells nutty and the milk solids turn deep golden. Take off the heat. Whisk in 20 g White miso, 30 g Hot water, 2 cloves Garlic, lemon zest (from 1 lemon) Lemon zest, and 1 tablespoon Lemon juice.

   6 min

   Tip: Why it works: miso amplifies the brown butter’s nuttiness, and the lemon keeps it clean instead of heavy.

10. 10

    Add the roasted cabbage to the gnocchi pan. Drizzle with the brown-butter miso. Toss gently right on the pan. Return to the oven for 3–5 minutes to set the gloss and crisp the edges again.

    5 min

    Tip: If the sauce looks tight, add a spoon of hot water and toss. You want sheen, not sludge.

11. 11

    Finish with 2 g Black pepper, the remaining 1 lemon zest (from 1 lemon) Lemon zest and 1 tablespoon Lemon juice to taste, 40 g Parmigiano-Reggiano if using, and 1 pinch Flaky sea salt. Serve immediately—this is peak texture territory.

    2 min

    Tip: Don’t wait for the table to be ready. Gnocchi loves an audience, not a holding pattern.