Ingredients (Serves 4)
For the Gnocchi:
2 medium-large potatoes (750g)
Whole meal flour : 180 g to 240 g (approx. 1½ to 2 cups), plus extra for dusting
Fine sea salt: 1 tsp
Ground nutmeg: a small pinch

For the Garlic-Herb Cashew Cream Sauce:

Raw cashews: 150 g (approx. 1 cup), soaked in boiling water for 20 minutes and drained
Vegetable broth or water: 240 ml (1 cup)
Olive oil: 2 tbsp
Garlic: 3–4 cloves, thinly sliced
Fresh sage leaves: 12–15 leaves
Fresh thyme leaves: 1 tsp
Nutritional yeast: 2 tbsp (for savory, parmesan-like depth)
Fresh lemon juice: 1 tbsp
Salt and cracked black pepper: to taste

Step-by-Step Instructions

Preheat oven to 200°C (400°F).

Poke the unpeeled potatoes all over with a fork and roast directly on a baking sheet lined with parchment paper for 45–60 minutes, until completely tender when pierced with a knife.

Do not boil the potatoes—excess water requires adding too much flour, which makes gnocchi heavy and rubbery.

Cut potatoes open immediately to let steam escape for 5 minutes.

While still warm, peel away the skins. Pass the flesh through a potato ricer onto a clean work surface or large bowl. (A ricer gives the lightest texture; if using a fork or masher, mash very thoroughly until no lumps remain).

Let cool until just warm to the touch. Sprinkle with 1 tsp salt and a pinch of nutmeg.

Form the Gnocchi Dough
Scatter about 180 g (1½ cups) of the flour over the riced potato.

Using a bench scraper or your hands, gently fold and combine until a soft dough forms.

Knead lightly for 1–2 minutes—just until it holds together into a smooth ball. Add more flour 1 tablespoon at a time only if the dough feels too sticky. Do not overwork, or the gluten will make the gnocchi dense.

Divide the dough into 4 equal portions.Dust your counter lightly with flour. Roll each portion into a rope about 2 cm (¾ inch) thick.Use a bench scraper or knife to slice into 2 cm (¾ inch) bite-sized pieces. Place in a single layer on a parchment-lined baking sheet dusted with flour.

Make the Sauce
In a high-speed blender, combine the drained soaked cashews, vegetable broth, nutritional yeast, lemon juice, ½ tsp salt, and pepper. Blend on high until completely silky and smooth.

In a large skillet over medium-low heat, add 2 tbsp olive oil. Add the fresh sage leaves and fry until crisp (about 1–2 minutes). Transfer crispy sage leaves to a paper towel; leave the infused oil in the pan.

Add sliced garlic and fresh thyme to the same skillet; sauté gently for 1 minute until fragrant (do not let garlic brown).

Pour in the blended cashew cream. Simmer over low heat for 2–3 minutes, stirring, until warmed through and lightly thickened.

Boil & Finish
Bring a large pot of salted water to a gentle rolling boil.

Drop the gnocchi in gently (in two batches so the pot doesn’t crowd).

Once they float to the surface, let them cook for 1 to 2 minutes more, then remove with a slotted spoon directly into the skillet with the warm sauce.

Toss gently to coat. Serve immediately into warmed shallow bowls, topped with the crisp sage leaves and freshly cracked black pepper.