Gnocchi with Thyme Sauce and Cashew Cream [Vegetarian] – One Green Planet

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For gnocchi:

• 2 russet potatoes (about 1 1/2 pounds)
• 1 cup bread flour

For thyme sauce:

• 2 tablespoons fresh thyme, leaves only
• 1-2 pinch of salt as desired
• 4 tablespoons olive oil
• 1 teaspoon of white wine vinegar

For the cashew lemon cream:

• 1 cup of water
• 1 1/4 cup cashews
• Zest of 1 lemon
• 1/2-1 teaspoon lemon juice

For thyme sauce:

1. Strip the thyme leaves from their stems in a mortar. Add a pinch or two of salt and grind with a pestle until a rough paste forms.
2. Add oil and vinegar and mix again. Don’t worry if it emulsifies, it just needs to be mixed. Taste and adjust salt or vinegar as needed. Set aside.

For the lemon and cashew sauce:

1. Place all the cashew cream ingredients in a blender and blend on high speed until thick and smooth. Adjust seasoning if necessary.

For gnocchi:

1. Boil potatoes until tender.
2. Peel the potatoes and let them cool for 10-15 minutes.
3. Push the potatoes through a rice mill or food mill and form a mound on your workstation.
4. Add half a cup of flour at a time, and knead the dough until it forms a ball.
5. Shape the dough into long ropes about half an inch thick.
6. Using a bench scraper, cut each rope into half-inch pieces.
7. For final shaping, roll each piece by pressing slightly with a fork to form a surface that is rough on top and slightly concave on the bottom.
8. Drop each piece into the boiling water and cook for 30 seconds after they float to the surface.
9. Toss lightly with vinegar.
10. Plate and sprinkle with cashew sauce.