Bunya Nut Gnocchi with Lemon Myrtle Butter on Macadamia Tarator
Bunya Nuts are in season December to March, often available in-store.
Bunya Nut Gnocchi Ingredients
1 cup bunya nut (cooked and grated)
1 cup grated baked Sebago potato (cooked whole with skins on)
1 egg yolk
Bunya flour or Tipo 00 (to bind)
Lemon Myrtle Butter Ingredients
3 tablespoons butter
1/4 teaspoon lemon myrtle flakes
1 tablespoon grated bunya nut (from above)
1 large garlic clove (crushed)
Macadamia Tarator Ingredients
150g macadamias (toasted unsalted)
30mL macadamia oil
Approx. 50mL water
4-6 dried Tasmanian pepperberries (pre-soaked in vinegar)
3 teaspoons vinegar (apple cider)
1 teaspoon dried ground pepperberry leaf (optional)
1 teaspoon dried ground saltbush leaf
Soak pepperberries in vinegar overnight for Macadamia Tarator.
Prepare bunya nut gnocchi by mixing the grated bunya (leave a tablespoon aside for Lemon Myrtle Butter), potato and egg yolk together, add enough flour (bunya or Tipo) to bind until not sticky.
Make into any shape, but not too thick or they won't cook in middle. Set aside.
In a separate pan, heat oil then remove from heat. Add garlic, lemon myrtle flakes, and bunya nut until lightly golden and aromatic.
Heat oil in pan, then remove from heat. Add pepperberries and saltbush leaf to oil, stirring. These burn easily, so it is important to remove from heat. Set aside.
When oil has cooled, blend all ingredients except water together, then add water slowly until desired consistency. Set aside.
Add gnocchi to salted boiling water and remove when they float.
Panfry gnocchi in lemon myrtle butter. Serve over Macadamia Tarator, garnish, and season to taste. Serve immediately.
Recipe and product development by: Student Sharon Baker and Monica Ochoa from the University of Queensland, supported by Professor Melissa Fitzgerald and Chef & PHD Student Tom Hay