Dukkah is a dry Egyptian spice mix that’s usually eaten with bread and olive oil, but this recipe fuses Middle Eastern and Italian cuisine by matching gnocchi with homemade dukkah.
1 hour 35 minutes
Ingredients (serves 8)
- 500g starchy potatoes, such as russets
- 1 egg yolk
- Pinch of salt
- 150g plain flour
- 4 tbsp coconut milk
- 150g mascarpone cheese
- 40g fresh coconut, grated
- Small bunch fresh coriander, finely chopped
- 100g blanched almonds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp grated fresh coconut
- 2 tbsp sesame seeds
- 1 tsp salt
- 1 tsp black pepper
Step 1: Preheat the oven to 200°C fan/gas 7. Bake the potatoes for 1 hour, then cool. Scoop out the flesh and mash. Add the egg yolk, salt and flour and knead into a smooth dough.
Step 2: Divide dough into four and roll into sausage shapes 2.5cm thick. Cut into 1cm pieces and place on a floured tray. Press with a fork to create the distinctive gnocchi indentations.
Step 3: Boil for 2–3 minutes, then drain.
Step 4: Heat the coconut milk and mascarpone for 3 minutes. Season and stir in grated coconut and coriander. Step 5: Place all dukkah ingredients in a hot dry frying pan and gently toast for 2 minutes. Cool and grind roughly using a mortar and pestle.
Step 6: Thoroughly coat the gnocchi in the sauce and serve sprinkled with the homemade dukkah.
From Orient Express by Silvena Rowe (£20, Hutchinson)