to make - carrot gnocchi with cashew cream & gremolata 

Carrot gnocchi with cashew cream & gremolata
recipe from The Yoga Kitchen by Kimberly Parsons
recipe type: to lunch, to dinner
cuisine: plantbased. glutenfree, grainfree. dairyfree
Serves 4

What you need:
For the carrot gnocchi
3 carrots, peeled and chopped into pieces for roasting
1 tablespoon olive oil
120g Activated nuts, raw macadamia nuts or cashews or a mix
1 tablespoon grated fresh ginger
1 tablespoon pure maple syrup or rice syrup
1 tablespoon tamarind paste
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
micro leaves, to garnish

For the gremolata
1 bunch parsley, leaves picked
1 garlic clove, peeled
1 lemon, zested

For the cashew cream
120g Activated nuts, raw cashews
2 tablespoons preserved lemons, chopped
60ml rice milk
pinch sweet paprika
pinch sea salt

What to do:
To make the carrot gnocchi, first roast the carrots. Preheat the oven to 170°C. Spread out on a baking tray (baking sheet) and roast in the oven for about 40 minutes until tender and lightly golden. Place the roasted carrots,soaked macadamia or cashews nuts, ginger, maple syrup, tamarind paste, ground cumin, coriander and salt in a food processor and blend until smooth. Taste and adjust the seasoning.

Next, make the gremolata. Finely chop the parsley, place in a small bowl, then grate the garlic clove into the bowl using a microplane grater or a fine-toothed grater. Grate the zest of the lemon into the bowl and mix together. Set aside.

Now make the cashew cream. Combine the cashews, preserved lemons, rice milk, sweet paprika and sea salt into a high-speed blender or small food processor and blend until creamy. Adjust seasoning.

When ready to serve, place a spoonful of the cashew cream in the centre of the dish and, with the back of a tablespoon, smear it across the plate. Place the carrot gnocchi on top of each cashew cream swirl, then sprinkle the gremolata around the plates and serve.