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No-cook broccoli-and-cashew gnudi with olive salsa

By Abigail Donnelly
6
Easy
30 minutes

Ingredients

    For the gnudi:

  • 250 g broccoli, chopped
  • 300 g cashew nuts
  • 1 clove garlic, chopped
  • ½ t lemon zest
  • 2 spring onions, chopped
  • 50 g Parmesan, grated, plus extra for rolling
  • 4 T extra virgin olive oil
  • ¼ t ground nutmeg
  • salt, to taste
  • white pepper, to taste
    • For the olive salsa, mix:

  • 8 green olives, pitted and chopped
  • 8 black olives, pitted and chopped
  • ½ red onion, chopped
  • 3 T Italian parsley, chopped
  • 1 red chilli, chopped
  • 4 anchovies, chopped
  • ¼ cup red wine vinegar
  • 3 T extra virgin olive oil
  • 3 T lemon juice

Method

  1. Blend the broccoli roughly. Do the same with the cashews.
  2. Mix the broccoli and cashews, then process with the remaining ingredients.
  3. Roll into balls and chill for 30 minutes.
  4. Roll the balls lightly in Parmesan and spoon over the salsa to serve.

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