Gnocchi, Carrot Miso Cashew Cream & Mushrooms

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This is an egg-free gnocchi recipe. The dough should be handled as lightly as possible when combining the flour and potatoes to prevent the gluten from developing. The aim is for light, fluffy gnocchi. Like clouds.

Gnocchi, Carrot Miso Cashew Cream & Mushrooms
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Gnocchi, Carrot Miso Cashew Cream &
Mushrooms

Recipe by Katie
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • Gnocchi

  • 200g Floury Potatoes, mashed

  • 20g “00” Flour

  • Carrot Miso Cashew Sauce

  • 200g Carrot, sliced thinly

  • 400ml Water

  • 160 ml White Wine

  • 100g Cashew Nuts

  • 2 Garlic Cloves, crushed

  • 2 Shallots, finely diced

  • 1 Tbsp Honey

  • 1.5 Tbsp White Miso Paste

  • 2 Tbsp Sunflower Oil

  • Juice of half a lemon

  • To Serve

  • Wild Mushrooms, sauteed

  • Parmesan

Directions

  • Gnocchi
  • Cook potatoes, ensure they’re completely dry and floury, mash and allow to cool
  • Sieve the flour and prepare a surface for the cooled potatoes
  • Combine flour and seasoned potatoes and gather gently into a dough, continuing until the flour is completely combined.
  • First, roll into cylinders and then cut into pieces of preferred size
  • Add to a saucepan of simmering water. Gnocchi will float to the top when cooked. (about 30 seconds)
  • Finish by shallow frying in a hot pan with butter.
  • Carrot Miso Cashew Sauce
  • In a saucepan, saute shallots and garlic for a few minutes, adding garlic towards the end.
  • Add wine, increase heat and reduce until almost completely evaporated
  • Reduce the heat to low medium and pour in 400ml of boiling water
  • Add carrots, honey, miso and cashews, cover and simmer gently for 30 mins
  • Blend until smooth
  • Add 2 Tbsp Sunflower Oil and blend again.
  • Add Lemon Juice
  • To Serve
  • Sauteed mushrooms
  • Parmesan

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