SNDC is Not a Dinner Club

Hey! So, we know some people are out of town, but we’ll host a pared-down SNDC at our house this weekend if anyone’s interested…

Time: 6pm

Location: 924 NE 65th Ave

We were thinking is recipe for Gnocchi would be fun to try.  It’s vegan and everything.  We also have some collards to use up, which we can cook up Southern-style with a recipe I got from the Hollywood Farmer’s Market.  I have everything we need for that.
Brian will start the potatoes baking before 6pm, so when people arrive, all we have to do is rice them and make them into gnocchi!

Vegan Yum Yum's Gnocchi

Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream
Serves 2-3

For Gnocchi
2 Russet Potatoes (about 1 1/2 pounds) Brian and Lena
1 Scant Cup Bread Flour* Brian and Lena
(No salt!)

For Thyme Vinaigrette
2 Tbs Fresh Thyme, leaves only
1-2 Pinches Salt, to taste Brian and Lena
4 Tbs Olive Oil Brian and Lena
1 tsp White Wine Vinegar Brian and Lena

For Lemon Cashew Cream
1 Cup Water Brian and Lena (duh)
1 1/4 Cups Roasted, Salted Cashews (or raw)
Zest of 1 Lemon
1/2-1 tsp Lemon Juice Brian and Lena

*I call for bread flour because of the high-gluten content. This will help the pasta set up while it’s cooking a little better than regular flour would.

To recap: We need a lemon or two, cashews, and fresh thyme.