This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
serves 4
3 large cloves of garlic, peeled and crushed (GF)
chilli oil and extra virgin olive oil to taste
100 g (3 1/2 oz) 3/4 cup of finely chopped walnuts
Grated rind and juice of 3 large lemons
2 teaspoons of caster (superfine) sugar
Salt and freshly ground black pepper
15 g (1/2 oz) 1/4 cup of chopped fresh parsley
for the gnocchi
1 kg (2.2 lb) 7 cups of floury potatoes
1 large free-range egg
200 g (7 oz) scant 1/2 cups of potato flour
85 g (3 oz) 1/3 cup of (DF) margarine
15 g (1/2 oz) 1/2 cup of chopped oregano leaves
Freshly ground black pepper
Extra flour for dusting
1 teaspoon of salt
15 g (2 oz) 1/2 cup of shredded fresh basil leaves
method
First make the sauce.
1. Cook the garlic in olive oil mixed with the chilli oil (8 tablespoons for 4 people, or 12 tablespoons for 6 people) for a few seconds.
2. Stir in the walnuts and lemon rind and cook for a few more seconds.
3. Add the lemon juice and sugar, salt, pepper and parsley. Keep the sauce warm.
4. Now make the gnocchi. Peel the potatoes and boil until soft enough to mash.
5. Drain and mash with all the gnocchi ingredients. Allow to cool.
6. Dust your hands with flour and shape the mixture into walnut size pieces.
7. When the pieces are the correct shape and size, press the back of a fork a little way into the gnocchi to slightly indent and decorate.
8. Bring a very large pan of water to the boil with a teaspoon of salt and then drop the gnocchi into the water in batches and cook for just 30 seconds.
9. Drain and keep warm in a serving dish.
10. Pour the sauce over the gnocchi. Serve piping hot, sprinkled with the shredded basil leaves.
