Bunya Nut Gnocchi with Lemon Myrtle Butter on Macadamia Tarator - My Dilly Bag

Ingredients

• 1 cup bunya nut (cooked and grated)
• 1 cup grated baked Sebago potato (cooked whole with skins on)
• 1 egg yolk
• Bunya flour or Tipo 00 (to bind)
• 3 tablespoons butter
• 1/4 teaspoon lemon myrtle flakes
• 1 tablespoon grated bunya nut (from above)
• 1 large garlic clove (crushed)
• 150g macadamias (toasted unsalted)
• 30mL macadamia oil
• Approx. 50mL water
• 4-6 dried Tasmanian pepperberries (pre-soaked in vinegar)
• 3 teaspoons vinegar (apple cider)
• 1 teaspoon dried ground pepperberry leaf (optional)
• 1 teaspoon dried ground saltbush leaf