RECIPES
Try this gluten-free, plant-based dish fresh from the restaurant’s festive menu STEM & GLORY’S SWEDE GNOCCHI
INGREDIENTS FOR THE GNOCCHI • 1kg swede (Approximately 2 medium-sized swedes), all peeled and cut into small chunks • 700g flour (gluten free or plain) • 1 tbsp nutritional yeast • 2 tsp salt
FOR THE ‘GORGONZOLA’ SAUCE • 1 pack silken tofu • 4 tsp dijon mustard • 2 garlic cloves, crushed • ½ to 1 tsp salt (to taste) • ¼ tsp pepper • 1 tbsp nutritional yeast
the edges. Continue rolling and cutting the dough. Boil gently for 2-3 minutes in a pan of salty water. The gnocchi is ready when it rises to the surface. Mix the sauce ingredients in a blender for one minute. Start with 60ml water and add more to make a smooth, silky sauce. Warm gently in a pan. The sauce will thicken so add more water if needed. Do not boil or cook for too long before adding your gnocchi to toss in the sauce.
then set aside. Combine all dry ingredients in a bowl. Once the swede is cool enough to handle, mix into the dry ingredients. Work the mixture with your hands until it’s fully combined. Keep adding flour until you get a workable, not sticky, consistency. Roll the dough into a ball and cut into even pieces. Roll each piece into a long log about 1/2in thick. Cut into one-inch pieces. Gently toss each piece in flour to ensure it’s dry and not sticky on
• 180-240ml water • 2 ½ tsp miso paste
• 1 tsp baking powder • 1 tsp ground nutmeg
STEP-BY-STEP GUIDE Boil the swede for 15 minutes until it’s soft. Strain and mash,
• 1 tsp cracked black pepper (or ½ tsp ground pepper)
PROVENANCE’S CHOCOLATE TRUFFLE CAKE For truly decadent dining, give this deliciously indulgent dessert a go
STEP-BY-STEP GUIDE Melt 500g of 70% dark chocolate in a bain- marie. Bring one litre of double cream to a gentle simmer then take off the heat. Line a 30cm tin with film, then slowly whisk the cream into the chocolate. Pour in the tin and set in the fridge. Bring out and leave at room
temperature before serving. For the crumbs, mix 100g plain flour, 100g milk powder, 20g cornflour and 50g caster sugar with 100g melted butter. Bake on non-stick paper in the oven at 120°C for 30 mins. Allow to cool, then toss 200g melted white chocolate through the mixture to form lumps and cool in the fridge.
CAMBSEDITION.CO.UK DECEMBER 2023 51
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