Potato and Non-Dairy Cheese Gnocchi
Author: Elizabeth Peyton-Jones
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.
Ingredients
- 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
Instructions
- Leaving aside a few of the pine nuts for decoration, place the pine nuts, cashews and water food processer and blend until smooth.
- Mix the nut paste into the spinach mixture.
- Add the seasonings: yeast flakes, cayenne pepper, salt and pepper.
- Bind the mixture above with the egg yolks.
- With a tablespoon, spoon out the mixture and make into a ball shape.
- 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.
- Drop into boiling water and when the Gnocchi floats to the surface remove with a slotted spoon (usually 1 minute).
- If you wish you can melt some coconut butter and drizzle of top of the Gnocchi and sprinkle with the remaining pine nuts.
- Serve warm with a salad.
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