1 x jar ATT Smoked Almond Curd
1/2 cup water
2 tsp salt
1 cup spelt flour + 1/4 cup extra for rolling
2 Tbsp ATT Turmeric Butter
1/2 cup fresh herbs – thyme, rosemary, oregano
1 Tbsp capers in oil
Fresh fennel pollen, if available
To make the gnocchi, mix the water, Smoked Almond Curd and salt with a fork, until smooth. Add 1 cup spelt flour. Mix thoroughly.
Turn out onto well floured surface and form dough into a rough log. Cut the log into four equal pieces. Roll each piece into a long sausage approximately 1.5cm thick. Cut into 2cm pieces and roll in flour. Repeat until all gnocchi has been rolled and cut.
To cook, add to boiling water, and when the gnocchi rise to the top they’re ready. Drain and stir through Turmeric Butter, herbs and capers.
Serve dusted with fresh fennel pollen if available.