Raw Gnocchi with Red Pepper Creme

An amazing sauce that you can make quickly to serve with anything that you want to dress up and add a tangy flavor profile. Note: I learned this at a recent Raw Intensive Weekend Class at Matthew Kenney in Santa Monica. I will save the Gnocchi recipe for another time, however, it’s a very simple combination of jicama, turnip, cashews, olive oil and nutritional yeast formed into quenelles, then dehydrated for several hours. I want instead to focus on the sauce as I am always looking for something different to dress up a raw dish. This is perfect. In the image above you see the raw ingredients

• 1/2 Red Bell Pepper, raw
• 1/2 Red Bell Pepper, dehydrated over night to intensify the flavor
• 1/2 C soaked raw Cashews
• Juice of 1 lemon (2 T)
• Pinch of salt
• Filtered water to adjust consistency

Blend all in the Vitamix and very slowly add water until you get what you are looking for. This has amazing flavor and I could see you using yellow or green peppers as well as other acids, like lime or vinegars. One of the things that I learned in the class was to really think about ratios and components and to not be afraid to mix it up. I’m not. til we eat again… ps. I found this link to a review of the Gnocchi at MAKE when they were using beets instead of Jicama and Turnips (like the ones above). You can see the fantastic images here.