For the gnocchi
- 500g starchy potatoes, such as russets
- 1 egg yolk
- pinch of salt
- 150g plain flour for the sauce
- 4 tablespoons coconut milk
- 150g mascarpone cheese
- 40g fresh coconut, grated
- ½ small bunch of fresh coriander, finely chopped
- 100g blanched almonds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons grated fresh coconut
- 2 tablespoons sesame seeds
- ½ teaspoon salt
- ½ teaspoon black pepper
To make the gnocchi, preheat the oven to 200°C fan/gas mark 7. Bake the potatoes for 1 ½ hours. Remove and leave until cool enough to handle. Halve the potatoes, and scoop out the flesh into a bowl. Put the potato flesh through a potato ricer, to mash finely. Add the egg yolk, salt and three quarters of the flour, mixing well to form a smooth dough, adding the remaining flour if required.
Divide dough into 4 pieces, then roll into sausage shapes, about 2.5cm thick. Cut the sausages into 1cm long pieces and arrange on a floured tray. Gently press each of the gnocchi with a fork to flatten slightly.
Boil a saucepan of water and drop in the gnocchi. Cook for 2–3 minutes, until they rise to the surface of the water, then drain immediately.
To make the sauce, in a small pan, cook the coconut milk and mascarpone on a medium heat for 3–4 minutes. Season to taste and stir in the grated coconut and coriander.
To make the dukkah, place all the ingredients in a hot dry frying pan and gently toast for 2 minutes, stirring all the time. Cool and grind roughly with a mortar and pestle.
Add the cooked gnocchi to the coconut and mascarpone sauce and coat well. Serve sprinkled with the cumin coconut dukkah, and decorate with a few nasturtium petals.
From Orient Express by Silvena Rowe