Ricotta Gnocchi with Pecan Crumble and Miso Caramel

goodness.com.au

Philippa Scott

Working mum of four girls!! Love to make food easy. Thermomix lover!

subheading: Cashew Cream:

1 cup raw cashews, soaked overnight

1 tbsp maple syrup

1 tsp vanilla extract

Pinch of sea salt

1 tsp instant coffee

subheading: Pecan Crumble:

2 tbsp pecans, chopped

1 tbsp almond meal

1 tbsp buckwheat flour

1 tbsp coconut sugar

Pinch of sea salt

1 tbsp cold pressed macadamia oil

subheading: Miso Caramel Sauce:

⅓ cup maple syrup

3 medjool dates

20g miso paste

1 tsp vanilla extract

½ tsp sea salt

subheading: Ricotta Gnocchi:

200g ricotta cheese

70g buckwheat flour

1 tbsp cinnamon

1 tbsp coconut oil

Directions at goodness.com.au

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