Potato and Non-Dairy Cheese Gnocchi
Recipe type: Main Meals
A truly indulgent and delicious recipe. Not difficult to make but looks impressive at a dinner party. This is gluten free and full of protein while feeling like a carbohydrate. Full of calcium and minerals this meal will take the edge off any hunger, or can be a starter to an otherwise lighter main course.
  • 400g frozen spinach defrosted and squeezed and roughly chopped
  • 40g cashews (soaked for 10mins in hot water)
  • 30g pine nuts
  • 3 tbsp water
  • 2 tbsp yeast flakes
  • 2 egg yolk
  • 2 pinches of cayenne pepper
  • pepper
  • Himalayan salt
  • potato flour for dusting
  1. Leaving aside a few of the pine nuts for decoration, place the pine nuts, cashews and water food processer and blend until smooth.
  2. Mix the nut paste into the spinach mixture.
  3. Add the seasonings: yeast flakes, cayenne pepper, salt and pepper.
  4. Bind the mixture above with the egg yolks.
  5. With a tablespoon, spoon out the mixture and make into a ball shape.
  6. Using two spoons sprinkle the potato flour onto a table top or board and roll the balls coating them all over with the potato flour.
  7. Drop into boiling water and when the Gnocchi floats to the surface remove with a slotted spoon (usually 1 minute).
  8. If you wish you can melt some coconut butter and drizzle of top of the Gnocchi and sprinkle with the remaining pine nuts.
  9. Serve warm with a salad.
Recipe by EPJHealth at https://www.epjhealth.com/potato-and-non-diary-cheese-gnocchi/