VEGAN GNOCCHI WITH THYME VINAIGRETTE AND CASHEW CREAM

SERVES

2-3

INGREDIENTS

For Gnocchi:

• 2 russet potatoes (about 1 1/2 pounds)
• 1 Cup bread flour

For Thyme Vinaigrette:

• 2 Tbsp. fresh thyme, leaves only
• 1-2 pinches salt, to taste
• 4 Tbsp. olive oil
• 1 tsp. white wine vinegar

For Lemon Cashew Cream:

• 1 cup water
• 1 1/4 cups cashews
• Zest of 1 lemon
• 1/2-1 tsp. lemon juice

PREPARATION

For Thyme Vinaigrette:

1. Strip the thyme leaves off their stems into a mortar. Add a pinch or two of salt and grind with the pestle until a rough paste is formed.
2. Add oil and vinegar and mix again. Don’t worry if it’s emulsified, it just needs to be mixed. Taste and adjust salt or vinegar as needed. Set aside.

For Lemon Cashew Sauce:

1. Place all the ingredients for the cashew cream in a blender and blend on high until thick and smooth. Adjust seasoning if needed.

For the Gnocchi:

1. Boil potatoes till soft.
2. Peel potatoes and let cool for 10-15 min.
3. Push potatoes through ricer or food mill and form a mound on your workstation.
4. Adding flour ½ cup at a time knead dough till ball forms.
5. Shape the dough into long ½ inch thick ropes.
6. Using a bench scraper, cut each rope into ½ inch pieces.
7. For final shaping, roll each piece pressing slightly across a fork to form rough surface on top and slight concave underneath.
8. Drop each piece into simmering water and cook until 30 seconds after they float to the top.
9. Toss lightly with vinaigrette.
10. Plate and drizzle with Cashew Sauce.