Bunya Nut Gnocchi with Lemon Myrtle Butter on Macadamia Tarator
Bursting with flavour, this unique gnocchi dish features: Bunya Nuts, Lemon Myrtle, Tasmanian Pepperberries, Macadamias and Old Man Salt Bush.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mydillybag.com.au.
Cooking tools:
- Oven
- Grater
- Mixing bowl
- Blender
- Kitchen scale
- Measuring cup
- Measuring spoon
- Skillet
- Saucepan
- Pot
- Stove
- Slotted spoon
- Whisk
- Spatula
- Plate
- Fork
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
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