This rich gnocchi is great as a party platter starter, or can be served with 3-4 gnocchi as a starter for one person. The lemon cream sauce is so rich, with a citrus rush. The Gremolata is salty and complements the sweetness of the beetroot gnocchi and the lemon sauce. And they are so beautiful to look at!
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
Root vegetable gnocchi (beetroot featured above, mixed with cashews and nutritional yeast) • sweet cashew lemon cream • gremolata (hazelnut, parsley, lemon) • rocket (arugula)
The gnocchi is made using a blender or food processor, then formed into preferred shapes and dehydrated overnight. You want them to be soft, not too dry. The lemon cream is made in the blender and can be kept in the fridge ready for plating. The gremolata is also made in the food processer. All components are easy to pull together, with simple plating. Enjoy!