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.

Preparation time

10 minutes

Cooking time

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

Method:

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)

Potato gnocchi with coconut sauce & dukkah