Not exactly the first post I envisaged on arriving for our annual 3 months stay in India. This year, however, we haven’t felt so inclined to get stuck in to cooking Indian food straight away. Don’t really have a good reason why; I think, it’s like everything that once was novel, things lose their charm over time, sadly enough.
So, we’re mainly back on recreating Western-Food here. Last week we had a couple of Italian friends over and did a potato gnocchi which was fantastic; but, unfortunately, in all the chaos of flour and dough-rolling, we forgot to photo our communal efforts. Which is really a shame, as a regular potato gnocchi has defeated me on a number of occasions due to having made a dough to wet that subsequently disintegrated on boiling.
As every food-blogger likes to say, these are easier. Way easier than the other potato-based gnocchi as you only have to bake them. I did them with roasted pumpkin and white- bean sauce. I have to say, I still feel I might mess with the recipe further to try and get the creaminess that the regular version would give with the copious quantities of parmesan. These aren’t bad though, worth trying yourself and then having a play around with. Using semolina, makes them wholesome and very cheap and also, due to the blandness of semolina, I think you could flavour them number of ways. I was actually think maybe a kind of asian-fusion next time with miso and soya-sauce and then some kind of peanut/tahini sauce to go with them.
1/4 cup cashew nuts (soaked overnight)
2 cups milk
1 bay leaf
1/4 tsp nutmeg
1/4 cup nutritional yeast flakes
1 tsp miso
1 tsp mustard
3/4 cup semolina
salt and pepper
2-3 tbs olive oil
- Drain the cashews and place them in a blender with a few tablespoons of water. Blend until smooth, then set aside.
- Heat the milk with the bay leaf, nutmeg, yeast flakes, miso and mustard, taking care to make sure it doesn’t boil. When it’s simmering, turn to low, take out the bay leaf and slowly add the semolina in a steady stream. Now add the cashew-cream, season with salt and pepper, and keep stirring over a low-heat for 5-8 minutes until the mixture is thick enough it pulls away from the sides of the pan.
- Turn onto a greased baking tray and let set in the fridge for at least an hour.
- When you are ready to bake them, preheat your oven to 350 degrees. Grease another oven dish and using a glass, or pastry cutter, cut out small circles from the set-semolina. Overlap them in your second oven dish and spoon over the olive oil. Bake for 20 minutes or until golden. Serve hot. They can be eaten on their own, but I think the vegan-version works better with a sauce.