FRUITS AND VEGGIES MONDAY/Buckwheat gnocchi with cashew sauce 🍏 🍑🍐🍒🍓 🥝

Have you ever made gnocchi yourself? No? Then it's about time! This is no comparison to the commercially pre-produced Gnocchis. Together with the cashew sauce, this dish is a real treat. In addition, this dish is also healthy and gluten free. 🥔🥒🥕🥜

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Ingredients for 4 persons

Buckwheat gnocchi

• 400 g potatoes (net)
• 500 ml of water + 1/2 tsp of salt
• 100 g buckwheat flour
• 2 tablespoons potato starch
• grated some nutmeg

Cashew sauce

• 100 g of cashew nuts
• 250 ml (potato) water
• 50 ml rapeseed oil
• salt
• pepper

Herbs to your taste, I have chosen from the garden parsley, chives, lovage, thyme, lemon balm and oregano.

Optional

1 large carrot, 3-4 tablespoons parsley

Preparation of buckwheat gnocchi

Peel the potatoes first, leaving 400g. Then boil the potatoes for 15 to 20 minutes in 500 ml of salted water. Then drain off the water (catch the potato water and set aside) and let the boiled potatoes steam for 1 to 2 minutes in the saucepan.

Press the boiled potatoes through a press (alternatively crush with a sieve trowel until a lump-free mass is produced). Add buckwheat flour, potato starch and a pinch of nutmeg, mix everything and make a smooth dough.

From the dough 4 form about thumb-thick rolls, cut off about thumb-wide pieces and shape as desired. With the help of a fork, you can press the typical gnocchi groove pattern into the pieces of dough.

Yes, I admit they could be nicer.

Then bring enough water to a boil. Add the gnocchi to the boiling water, turn the temperature back and allow the gnocchi to stand for 10 to 12 minutes in hot salted water (do not boil the water). When the gnocchi swim up, they are done. Then remove the gnocchi from the water and drain on a paper towel and allow to cool slightly.

Finally, fry the gnocchi in a pan with a little oil from both sides until golden brown.

Preparation of cashew sauce

Roast the cashews golden brown

Put 250 ml (potato) water, 50 ml vegetable oil and the cashews in a tall container and puree with a blender (alternatively, pour everything into the food processor). Then bring to a boil in a saucepan. Season with salt and pepper. Add the chopped herbs.

If the sauce is too thick, you can add some potato water.

Optional

In addition, fine carrot julienne fits perfectly. For this, cut a large carrot into the finest possible strips, sauté briefly in vegetable oil and sprinkle over the dish.

Try it, it's worth it

I wish you a wonderful week!