Spelt & Beet Gnocchi with Rosemary Pesto & Crumbed Macadamia Feta


There are some things that you try over and over again, gnocchi is one of those things for me.

Those little fluffy pillows of yum are either got or not.  So I search all over for amazing recipes trying them all, some are good, some are great, some not so much.  But they’re fun all the same.

But here’s one of those recipes that I found whilst searching and you can find it here.

It uses spelt flour which is a little different, and no potatoes.   I have seen spelt flour at the grocery store but I like to get mine from bulk stores because I just buy the quantities that I need.  The Source Bulkfoods is the one I go to and there’s a few around if you’re in Australia so check them out.  _MG_1691

For this dish you will also need a delicious pesto.  I make traditional basil pesto all the time, but somehow, no shops had it in stock so I went out to my big rosemary bush and collected enough to make this one.  I got my little one to help, she loves getting involved :)


Rosemary Pesto

Makes about 1/2 cup


2 cups of fresh rosemary, leaves only

1/2 cup of pine nuts

2 cloves of garlic

3x 4cm pieces of lemon rind

1/4 cup savoury yeast

1/4 cup of EVOO

1 tsp of Himalayan pink salt

Freshly cracked pepper to taste


Place all ingredients in a food processor and process until smooth.

Taste and adjust seasoning if required.


Here’s a really simple recipe for some macadamia cheese.  It has a really crumbly consistency and reminds me of feta so let’s call it that.


Macadamia Feta

Makes about 1 1/4 cups


1 cup of raw macadamia nuts, soaked and rinsed well

2 cups of filtered water

2 TBS of lemon juice

1 tsp of prebiotic powder, I like this one.

1/2 tsp of Himalayan pink salt

1 tsp raw apple cider vinegar (optional)


Place rinsed nuts in a blender with the water and blend until smooth.  Use a muslin cloth or nut milk bag to strain until you get all the liquid out and all you have left is the pulp.  Reserve the liquid (Macadamia milk!)

Place the pulp in a glass container and mix through all the other ingredients.  Done!

I keep mine in the fridge and it keeps for about 4-5 days.

The combo of the pesto and the cheese is also delicious on grainy toast with some fresh tomato.

And there you have it!

Peas, love and mungbeans



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