|light ricotta||1 cup|
|red lentil purée||1 cup|
|grated Parmesan cheese||1 cup|
|cumin powder||1/2 teaspoon|
|cardamom powder||1/4 teaspoon|
|freshly ground black pepper||generous pinch|
|all-purpose flour||1 1/4 cups|
|tumeric powder||1 teaspoon|
In a large bowl, combine ricotta, lentil purée, eggs, Parmesan, cumin, cardamom, salt and pepper.
Add the flour, mixing gently until it is just combined, forming a soft dough that will come away from the sides of the bowl but is still fairly sticky (it will stick to your hands).
Divide the dough into four pieces and on a lightly floured surface, roll each piece into a log about 1 inch thick.
Cut each log into gnocchi about 1 inch long. Place the gnocchi on a baking tray lined with parchment paper.
Bring a large pot of salted water to the boil.
Add the gnocchi about 10 at a time and boil until they are cooked through - 3-4 minutes demanding on the size of your gnocchi. They will rise to the top of the boiling water when they are cooked.
Remove from the water with a slotted spoon and drain in a colander.
Repeat until all gnocchi are cooked.
Heat half the butter in a large, heavy frying pan and when it's bubbling, add half the turmeric. Add the gnocchi in batches and pan-fry until crispy and golden. Drain on paper towels.
Continue pan-frying the gnocchi. Once half the gnocchi are cooked, add the remaining butter and tumeric and continue until all gnocchi are cooked.
Serve with a sprig of fresh mint and chutney.