This is a decadent rich recipe that requires quite a few steps.

I’ve been working on the ‘parts’ for this recipe over the last few days 🙂

Makes heaps of gnocchi which will keep for about 4 days in the fridge.

Ingredients:…makes about 100 gnocchi….

3 1/2 cups cashews

1/2 cup pine nuts

3 garlic cloves

2 Tbsp. ground cumin

3 Tbsp. Nama Shoyu

Juice of 2 lemons

1 cup sunflour

1/4 cup fresh peas

Rawmesan

Salt

Freshly ground pepper

Extra Virgin Olive Oil

Eggplant Bacon

Method:

Put the cashews in a food process and blend until they reach a flour like consistency.  Pour into a bowl and set aside.

Combine the pine nuts, garlic and cumin in the food processor and process until it has the consistency of nut butter.  Cut the pine nut butter into the cashew flour with your hands to make sure it is thoroughly incorporated.  Return this mixture to the food processor.

Combine 1/2 cup water, the Nama Shoyu, and lemon juice in a measuring cup.  With the machine running, drizzle in the liquid through the hole in the top and blend until the mixture looks like a moist dough.  If the dough seems too wet, add a sprinkle of flour and pulse a few times to incorporate.  The dough should be wet and sticky, not a stiff ball.

Turn out the gnocchi dough – use a spatula to remove every bit – onto a large cutting board dusted with sunflour.  Knead with the flour until ball of dough forms. Divide the dough into 5 or 6 pieces.  Using the palms of both hands, gently roll each piece into 1 inch thick coils.

Diagonally cut the coils of dough into 1/2 inch pieces with a knife. Transfer the gnocchi to a sheet tray or large platter and top with a dusting of flour.  Cover and refrigerate until needed, up to 4 days in advance.

Toss the gnocchi, peas and some Rawmesan in a large bowl.  Divide the dressed gnoochi among dinner plates.  Sprinkle with a pinch of salt, pepper, Rawmesan and olive oil.  Arrange eggplant bacon on top and serve.

Very rich and yummy but you only need a few of these – they are very filling 🙂

Ally x

Giving credit where credit is due…

This little gem is out of Alissa Cohen’s ‘Raw Food for Everyone’ book. Thanks Lys