January 27, 2010
Gnocchi with white bean cashew cream
I made some gnocchi with fresh rosemary and scallions, using a recipe from You Won't Believe It's Vegan. You absolutely don't need to use eggs or cheese when making gnocchi! These turned out tender, chewy, and flavorful, and didn't have any problems with falling apart or sticking to one another. I think I used 80% spelt flour and 20% all-purpose white flour, and small white potatoes instead of big russets. I'll definitely be making these again.
I soaked about 3/4 cup of raw cashews in water for 6 hours, then put them in the food processor with a cup or so of white beans, a couple tablespoons of fresh squeezed lemon juice, a dash of garlic powder, and some salt and pepper. I blended the sauce a lot longer than I usually would for a cashew ricotta, and the resulting sauce ended up being deliciously creamy and rich-tasting.
I served the gnocchi on a bed of lightly sauteed kale from Front Door Organics, and topped the dish off with a sundried tomato/artichoke/mushroom tapenade. Yum! (If I do say so myself)