Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto

A comforting, homemade pasta dish – fresh pasta is laced with matcha and tossed with a lemony creme fraiche, finished with crispy prosciutto and arugula.

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

What a fun week I have in store for all of you! Today I’m excited to share this recipe for Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto that I created in partnership with JORD Wood Watches, and on Wednesday I have all of the details from the fun Spring Fling Brunch I hosted with some of my favorite Santa Barbara lady entrepreneurs. It’s going to be a great one!

Now that we’ve officially stepped into the month of March, it seems that there’s much anticipation of change in the air. The pressure of our New Year’s resolutions has died down a bit, if only for the fact that  “real life” has picked up again after the post-holiday coma we all fall into. I’ve personally felt a new sense of urgency, that I should always be doing more, more, more and that there is so much I should be doing that I should rarely be having any down time.

It’s a dangerous cycle we all fall into, and I try to stay conscious of not going too far down that rabbit hole. I strongly champion balanced living, after all, and how can I do so authentically if I myself am not taking the time to practice it?

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

Which is why I was so excited when JORD Wood Watches approached me to create a recipe having to do with time and how we should spend it during this turning of the seasons. As adventurous as I am in the kitchen, there are certain projects I’m hesitant to dive into, simply because I have never done them before, have a slight fear of the “unknown,” and just plain not thinking I have the time. Making homemade pasta has been at the back of my mind for quite a while, but I kept pushing it back because I thought it was complicated, required too much equipment, etc. After only a nanosecond of thought, I knew that this partnership with JORD was the perfect opportunity to set aside an afternoon in the kitchen and take the time to master this favorite carb of mine. I’m happy to say that my Homemade Matcha Pasta with Tangy Crème Fraiche was a HUGE success, and I have now made it three times in one week because it is just so good!

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

But before I get to the recipe, I want to talk a little bit about my JORD Frankie 35 Series women’s watch. Let’s just say that as soon as I saw the entire line of JORD Wood Watches, I knew this was a company I wanted to work with. All of their products are gorgeous, and the watches can go from casual to elegant, which means I can wear my watch both in the kitchen and out to a fancy dinner with my man. I love the wooden texture and the contrasting colors on the watch faces. I opted for the navy watch face with the zebrawood band, and I love that it goes with most of my wardrobe since I very much tend to lean towards all neutral colors. Even when I’m working in the kitchen all day and most likely wearing yoga pants, I can throw on my Frankie 35 and feel instantly put together.

Wearing my JORD Wood Watch in the kitchen is also a great reminder for me to be mindful and take my time when exploring new recipes and techniques. As a chef, photographer, social media manager and consultant, it’s all too easy for me to rush through my “”To Do” list for the day and, before I know it, it’s dark outside and time to wind down. I continually have to tell myself to take a second (or minute) or two to really enjoy the process and remember why I started my own business in the first place. Every time I look at this unique watch, it reminds me what I’m here to do – share my joy of food with all of you!

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

As I mentioned, this Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto ended up being the perfect dish for my first foray into the pasta-making world.  As soon as I finished my first test of the recipe, I texted my husband and said “If you have time, stop by for lunch. I just made homemade pasta and it’s the best thing I’ve made in a long time!” Really, nothing compares to fresh, homemade pasta. Nothing.

In order to make this “matcha” pasta, I simply whisked some culinary grade matcha powder into the flour before kneading the dough. It didn’t turn out quite as vibrantly green as I had hoped, but trust me, the flavor is allll there.

After the dough was made, I divided it into two pieces and used a rolling pin to make each piece of dough thin enough to pass through my Kitchen-Aid pasta roller attachment. You could also use a manual pasta roller, or even just a very long wooden rolling pin to get your pasta down to the proper thickness.

Once the pasta was rolled out thin enough to make fettucine, I cut each piece in half (I don’t know about you, but I hate SUPER long noodles) and then rolled each piece up like those good ol’ fruit rollups you had as a kid. This way, you can slice the dough evenly and the fettucine will turn out much straighter than if you were to just free-cut all the way down the length.

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

The next step is to unroll the individual fettucine and let them dry slightly before cooking (about 5 minutes is all you need, although you could let them dry for longer.) You don’t need a fancy pasta dryer to do this, I simply laid mine out along my marble slab.

Even though I went on and on about never wanting to make homemade pasta because I thought it would take too long, I’m very happy to report that my assumptions were wrong and I was able to get this entire dish made in less than an hour. The pasta rolling and cutting take the longest, but once those steps are complete, the rest of the components that make up Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto come together in a flash.

I crisped up some prosciutto in a large pan with olive oil, and whisked some lemon juice, olive oil and heavy whipping cream into my crème fraiche to make the sauce. Once added to boiling water, the pasta was done in seconds, and I added it to the pan with the prosciutto along with some minced garlic. The whipped crème fraiche and a couple of hefty handfuls of arugula were the finishing touches to this amazing, intricately-flavored dish.

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

To me, making this Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto was the perfect foray into my new world of homemade pasta-making, a fulfilling project that helped me remember why I love my job in the first place – because I can spend as much time in the kitchen as I want!

And now for even better news – you can become part of the wood watch family too! That’s right, I’ve teamed up with JORD to offer one lucky person $100 to use towards any product on the JORD Wood Watches website. But wait, there’s more! Anyone who enters will receive a $25 gift code to use on the site once the contest ends on March 12. So hurry up and enter now!

Click here to enter (and keep scrolling for the delicious pasta recipe!)


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5 from 1 vote
Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

A comforting, homemade pasta dish - fresh pasta is laced with matcha and tossed with a lemony creme fraiche, finished with crispy prosciutto and arugula.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons culinary grade matcha powder
  • 2 eggs
  • 2 tablespoons olive oil, divided
  • 2 ounces prosciutto, chopped
  • 1/3 cup creme fraiche
  • 1 tablespoon plus 1 teaspoon heavy whipping cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 2 cups arugula
Instructions
  1. In a small mixing bowl, whisk together the flour and matcha powder. Pour onto a clean, dry surface and create a small well in the middle. Crack the eggs directly into the well, then whisk gently with a fork, slowly bringing in some flour from the sides. Once eggs are mostly incorporated, begin kneading the dough with your hands. Keep kneading and pressing with the palm of your hand until everything has come together. There will be some extra flour that doesn’t make it into the dough, but that’s okay. About halfway through your kneading, wipe off your workspace so there is no additional flour. The dough will be a bit tough, but that’s how it’s supposed to be!

  2. Cut the dough in half and roll out with a rolling pin until it’s thin enough to pass through the widest setting on your roller. Pass the dough through at this setting a few times, folding in half a couple of times if there are any holes. Once your dough passes easily through the widest setting, go up to the next thinnest setting and pass through a few times again. Continue this process until both of your pieces of dough have gone through setting 4, which is the recommended thickness for fettucine on the KitchenAid pasta roller. 

  3. Once again cut each sheet of dough in half so that you’re not working with super-long pieces of dough. Take each new sheet and roll it up like you would a fruit roll-up or tortilla. Slice each roll in ¼ to ½ inch pieces (the width of fettucine) and then unroll and spread out on a clean, dry surface to dry. 

  4. While your pasta is drying, prepare the sauce and toppings. In a large saute pan (one that will be big enough to hold all of the pasta and the toppings), warm one tablespoon of olive oil over medium-high heat. Add the chopped prosciutto and cook until crispy. Turn off heat. In a small mixing bowl, combine crème fraiche, the other tablespoon of olive oil, lemon juice, heavy cream, salt and pepper using a whisk. Set aside. 

  5. Bring a large saucepan of salted water to a boil. Once boiling, slide in the dried pasta and immediately start stirring with a wooden spoon (this will help prevent it from sticking together.) Bring water back to a boil. The pasta will be done cooking 5-10 seconds after the water starts boiling again. Keep an eye on it, it cooks quickly! Drain pasta and add to pan with crispy prosciutto. 

  6. Add minced garlic to the pan with the pasta, and then add the whipped crème fraiche sauce. Stir to combine. Add a tablespoon of butter to thicken things up a bit. 

  7. Stir arugula into pasta right before serving. Enjoy!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles

Is everyone completely sick of pumpkin yet?Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

I sure hope not, because today I’m sharing the recipe for this Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles, and it is all kinds of delicious.

Our lives are about to become a bit upended. The holidays are fast approaching, which means family visiting, kids out of school, and more parties and events than we can comfortably handle (but not like that stops us.) In a time of such indulgence and celebration, it’s important for us to stay rooted and focused on things that keep us sane, like home-cooked dinners full of nutritious foods, evenings spent at the kitchen table connecting with those who matter most.

This Easy Pumpkin Basil Marinara Sauce with Papperdelle and Sweet Potato Noodles is the perfect, quick and healthy dinner to get us through these crazy times, to serve in those rare moments when we have a night with no open houses or company holiday parties. It’s full of nutrients, yet comforting and “homey” at the same time. The kind of meal your family will love without knowing it’s actually good for them!

Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

The other great news is that this meal can be customized in sooo many different ways, for any sort of diet. It’s already vegetarian, but to make it vegan, just use a vegan pasta or omit the pasta altogether and double up on the sweet potato noodles. If you (or anyone in your family) is like my husband and needs some sort of protein with his meal, throw on a grilled chicken breast or shrimp. Gluten-free? Again, just sub in brown rice pasta or more sweet potato noodles. The possibilities are endless!

I also (shamefully) realized when getting this post ready that this is the first recipe I’ve shared here on CGC featuring spiralized vegetables. This is so crazy to me because we literally probably spiralize vegetables in some form or another for dinner at least one night a week. It’s usually in the form of zucchini, tossed with whatever vegetables we have on hand and some sort of lean protein.

There are endless possibilities for spiralizing, and if you’re curious about other ways you can use the technique, just head on over to Ali Maffuci’s blog, Inspiralized. She is the QUEEN of spiralizing and always has such great ideas. I’ve followed her for quite some time now and, although there are tons of options out there these days, hers is the brand of spiralizer we use. We’ve also bought it as a gift for just about everyone we know (ahem, Christmas is just around the corner!), and it’s always received rave reviews. If you need to pick one up for yourself and 20 of your closest friends, click here!

But let’s get back to this Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles! Because I’m pretty sure you should just make it tonight for dinner. You might also already have most of the ingredients on hand. Canned, crushed tomatoes, pumpkin puree, sweet, potatoes, pasta…all items that are likely living in your pantry around this time of year. The only fresh items you’ll want to go out and grab are a couple of tomatoes and a big bunch of fresh basil. Dinner will be ready before you know it!

Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

I used a deep sauté pan to make the sauce (this is the exact one I used, which I have to say is one of my FAVORITE types of cooking vessels to have on hand) so I could just throw in the sweet potato noodles and cooked pappardelle and serve everything out of the one pan. So easy!

I cooked the pappardelle until al dente, but I threw in the sweet potato noodles raw and just let them simmer in the sauce for a little bit.

Once you have the sauce cooked and the noodles added, simply serve as is or top with your favorite protein (meatballs, anyone?) A little crusty bread on the side never hurt either 😉

Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
A healthy, quick and easy dinner to whip up during the busy holidays. Pappardelle and spiralized sweet potato noodles are tossed in a nutrient-packed pumpkin basil marinara sauce.
Ingredients
  • 2 tablespoons olive oil
  • 1 large shallot minced
  • 3 large garlic cloves minced
  • 1 large tomato diced
  • 1 28- ounce can unsalted crushed tomatoes
  • 1 15- ounce can pumpkin
  • ¼ cup red wine
  • 2 tablespoons brown sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup chopped fresh basil
  • 1 cup diced sweet potato optional – I used the leftover “nubs” from spiralizing the sweet potato noodles
  • 8 ounces pappardelle
  • 2 sweet potatoes spiralized
Instructions
  1. In a large, deep sauté pan, warm olive oil over medium high heat. Once oil is warm, add shallot and garlic. Saute until mixture starts to turn translucent and fragrant (about 5 minutes) then add diced tomato. Stir to combine.
  2. Add crushed tomatoes, pumpkin, red wine, brown sugar, oregano, crushed red pepper, salt and pepper to pan. Stir to combine, then stir in basil and diced sweet potato (if using.) Bring to a heavy simmer, stirring occasionally.
  3. While sauce is simmering, cook the pappardelle. Bring a large pot of salted water to a boil, then add pappardelle. Cook for about 5 minutes, or until al dente. Strain immediately and set aside.
  4. Add spiralized sweet potato to the marinara sauce simmering on the stove. Let simmer for about 5 minutes, and then add pappardelle, simmering for an additional 3-5 minutes. Turn off heat and serve immediately.
Recipe Notes

Wine Pairing Notes: Marinara pairs wonderfully with many heavier red wines, such as Cabernet Sauvignon or an Italian red such as Barbera or Sangiovese. In all honesty, this dish will probably pair best with whatever wine you use to cook with, so don’t go for the super-cheap stuff!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

 

Pumpkin – it’s what’s for dinner!

If you enjoyed this recipe, you might also like:

Curry Gnocchi with White Lamb Bolognese

Exotic fall flavor vibes right here ↓

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

I’ve been practicing major restraint because for some reason I want allllll the curry right now. Seriously, if you look at my recipe brainstorm list, you’ll see about a million and one things I want to do with this magic ingredient. For now, I decided to settle for sharing this Curry Gnocchi with White Lamb Bolognese with all of you, but rest assured that’s not the end of the curry line for this here blog.

Tell me, how much do you love curry? Are you borderline obsessed like I am or do you steer as clear of it as possible? Should I keep posting more curry recipes in the next few months, while the air has that little nip to it that makes us want to curl up with a comforting bowl of spice? Or would you rather see more of the usual: pumpkin, squash, apples and the like?

If you’ve been following along for a while, you’ll know that my curry obsession is nothing new. One of the first recipes I posted when I revamped the blog was this Pumpkin Curry Hummus (OMG yum! It’s that time of the year when I have some in my refrigerator at all times,) but there were also these Curry-Rosemary Mixed Nuts, this Healthy Curried Chicken Salad with Apples, and these Summer Rolls with Red Curry-Peanut-Pumpkin Dipping Sauce.

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

The GREAT news is, curry and healthy recipes go hand in hand, so we don’t have to feel bad about enjoying all that our little Indian spice friend has to offer. This Curry Gnocchi with White Lamb Bolognese is no exception. I know, I know, you’re thinking “How can pasta with a white sauce be HEALTHY?” Well, let me tell you my friends, because this is exactly the type of thing CaliGirl Cooking is all about.

We all know I’m definitely not into cutting anything out from our diets completely, rather practicing moderation and eating mostly whole foods. Something like that 80/20 way of eating that everyone’s talking about these days. But we all want to enjoy those simple comfort foods of pasta and a cream sauce every once in a while. I feel ya. I crave it too. With this Curry Gnocchi with White Lamb Bolognese, we immediately get that same comfort food feeling and, wait for it, without all of the cream or butter!

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

That’s right folks, the White Lamb Bolognese is made with my OG cashew cream (which has also become a very real obsession of mine, see Exhibits A & B.) In fact, this recipe can be made completely vegan with the omission of the ground lamb. Say what? Ummmm….yea. I really am soooo excited to share this recipe with you because it is so damn tasty, rich and comforting, without REALLY being rich. So healthy!

What do you say? Shall we get to it?

Raise your hand if you’re super intimidated to make gnocchi from scratch. Me, me! Or at least I was, until I did a little research and dusted off my parents’ old copy of Marcella Hazan’s “The Classic Italian Cookbook.” You see, the recipes that I had been seeing online all involved the use of egg yolks, while Hazan recommends NOT using them, stating that it makes the gnocchi a tad more chewy and less melt-in-your-mouth tender. I could hardly believe that I could make gnocchi out of JUST flour and potatoes, but I decided to give it a shot. I am so glad I did.

The process is amazingly simple: We boil whole potatoes and easily peel the skin off afterwards. We push them through a ricer (buy one now, you will NOT regret it) and then mix the riced potato with just enough flour to make a slightly sticky dough. We also cannot forget to knead in the curry powder at this step. Your hands MIGHT smell like curry for two days straight afterwards, but who’s complaining.

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

The dough is rolled out into long, skinny “logs,” which we’re going to cut into about ¾-inch pieces for the gnocchi.

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

Once the dough is cut, we do the little indentation trick with a fork which, according to Hazan, will help the gnocchi cook more evenly. It sounds complicated, but it’s really not.

Essentially, you’re going to hold each gnocchi lengthwise along the tines of the fork, then press the gnocchi into the tines with the pointer finger on your other hand (the one not holding the fork) and flick it off onto your floured surface. Essentially we’re making the gnocchi have a little bit of concavity with the fork indentations underneath.

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

Once the gnocchi are prepped, we set them aside until we’re ready to throw everything together (they really only take a couple of minutes to cook.)

We saute our ground lamb with onion and garlic (or just saute the onion and garlic if you’d like to make this vegan) and then add some dried oregano, fresh basil and Roma tomatoes. We drown this mixture in cashew cream and mix it up real good, letting it all simmer together for a few minutes and finishing it all off with a hint of fresh lemon juice. DO NOT skip the lemon juice. It’s seriously the icing on the cake and MAKES this dish.

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

Once our sauce is simmering, we drop our curry gnocchi into a big pot of boiling, salted water. A couple of minutes later, the cute little curry pillows will begin floating to the top of the pot, which means they’re done and ready to be pulled out.

We place a hefty serving of gnocchi on the bottom of our favorite pasta dishes, drown it all with the White Lamb Bolognese sauce, and there you have it! A delicious, healthy and homey meal. I may be biased, but this is seriously one of my most favorite meals I’ve ever featured here on CaliGirl Cooking. It’s just the right amount of decadent while not being over-the-top, and the gamey, creamy White Lamb Bolognese is the perfect complement to the exotic Curry Gnocchi. It’s perfectly balanced with an insane burst of flavor that will leave you craving more.

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

Now, excuse me while I go pour a glass of red wine, I have some Curry Gnocchi with White Lamb Bolognese to devour.

Curry Gnocchi with White Lamb Bolognese
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
A comforting yet healthy cool weather meal, homemade curry gnocchi is topped with a White Lamb Bolognese made with non-dairy cashew cream, fresh tomatoes and basil.*Gnocchi recipe adapted from Marcella Hazan's "The Classic Italian Cookbook."
Ingredients
For the Curry Gnocchi:
  • 1 ½ pounds baking potatoes
  • 1 cup all-purpose flour
  • 1 tablespoon curry powder
For the White Lamb Bolognese:
  • 2 tablespoons olive oil
  • ½ white onion diced
  • 2 cloves garlic minced
  • 12 ounces ground lamb
  • ½ teaspoon dried oregano
  • 3 Roma tomatoes diced
  • ¼ cup chopped fresh basil plus more for garnish
  • 1 batch of cashew cream see recipe in Notes below
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh lemon juice
Instructions
  1. Place potatoes in a large saucepan and fill with water (to about a ½ an inch to an inch over the top of the potatoes.) Place pan on stove and bring to a boil. Cook at a rolling boil until potatoes are tender, about 30 minutes (be careful not to poke the potatoes too much, as this will cause them to become waterlogged; I used a pair of tongs to lightly squeeze the sides and see how tender they felt.) Once cooked, remove potatoes from water and let cool slightly. Once they are cool enough to touch, peel off the skin.
  2. Cut the potatoes into quarters and put them through your ricer into a large mixing bowl. Slowly add the flour, kneading until you get a slightly sticky dough (that’s still not too difficult to handle.) I used about ¾ of a cup of flour, but this may vary depending on the potatoes you are using. Knead in the curry powder.
  3. Divide the dough into about five pieces on a lightly floured surface and roll each piece into a long, skinny log, about 3/4-inch in diameter. Cut each log into ¾-inch long pieces (the size of gnocchi.) Using a fork, hold each gnocchi lengthwise against the tines of the fork with the pointer finger of the hand not holding the fork, then gently flick it off. This will give the gnocchi a little concavity to cook more evenly. Set prepared gnocchi aside. Place a large pot of heavily salted boiling water over high heat to bring to a boil.
  4. Next, prepare the sauce. In a large saute pan, cook the onions and garlic in two tablespoons of olive oil. Once the onions and garlic have started to turn translucent and become fragrant, add the ground lamb. As the ground lamb begins to brown, add the oregano and tomatoes. Stir until the lamb looks mostly cooked, although a few shades of pink are okay as we’ll be cooking it a bit longer with the sauce. Add the cashew cream, fresh basil, salt and pepper and stir to combine. Let simmer for about 10 minutes for the flavors to meld, and squeeze in lemon juice, once again stirring to combine.
  5. Once your large pot of water has come to a boil, begin adding the curry gnocchi in batches (about a dozen at a time.) Once the gnocchi floats to the top of the pot, remove with a slotted spoon.
  6. Spoon gnocchi onto individual plates and top with a generous portion of the White Lamb Bolognese. Garnish with more fresh basil and serve immediately.
Recipe Notes

To make the cashew cream, soak one cup of raw, unsalted cashews in water for at least 4 hours (or overnight.) Drain cashews and add them to a blender with ½ teaspoon of nutritional yeast, ¼ teaspoon of salt, and ¾ cup of filtered water. Blend on high speed until a cream forms. This can be made up to a couple of days in advance

Wine Pairing Note: The hubs and I LOVED enjoying this with one of our wedding wines, the Newton Claret. Any Cabernet Sauvignon or Syrah (a classic pairing for lamb) would be fabulous with this.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Curry Gnocchi with White Lamb Bolognese | CaliGirlCooking.com

 

Is it dinner time yet?