The Vegetarian Kitchen by Melissa Bushby

Author:Melissa Bushby
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2012-03-18T04:00:00+00:00

GNOCCHI:

1 kg potatoes

5 ml (1 tsp) salt

5 ml (1 tsp) white pepper (optional)

375 ml (1½ cups) white flour

PECAN NUT SAUCE:

125 ml (½ cup) chopped pecan (or macadamia) nuts

250 ml (1 cup) chopped fresh parsley (plus extra for garnishing)

45 ml (3 Tbsp) olive oil

15 ml (1 Tbsp) tomato paste

5 cloves fresh garlic, crushed

5 ml (1 tsp) salt

To make the gnocchi, cook the potatoes until very tender – you can steam, bake or boil them. While still hot, mash in a bowl with the salt and pepper, if using.

Slowly add the flour until you have a sticky, but manageable, dough. Knead on a lightly floured surface and shape into a rectangle about 1 cm thick.

Cut the rectangle into strips and roll the strips into ‘ropes’, about 1.5 cm in diameter. Cut the ‘ropes’ into 2 cm-long pieces. Place each piece on the inside bend of a fork and push down gently. This way, there is an indentation on the one side from your thumb and from the tines of the fork on the other. These ridges and indentations will help hold the sauce.

Place the gnocchi on floured baking trays, and refrigerate if not using immediately.

To cook, bring a large pot of salted water to the boil and drop in the gnocchi. They are cooked when they rise to the surface. Scoop them out with a slotted spoon and drain, reserving some of the cooking liquid.

To make the sauce, blend all the ingredients together with a little of the reserved cooking liquid from the gnocchi.

Add the gnocchi to the sauce and mix until well coated. Serve with fresh parsley sprinkled over the top.

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