• Mia

Creamy Tahini and Butternut Gnocchi with Zingy Zhoug and Crispy Onions

One of my favourite dishes in the world is made up of the dreamy combination of tahini and Zhoug. For those who don't know, Zhoug is a firey condiment hailing from Yemen and is used widely in Middle Eastern dishes to provide a herby, zingy freshness. I'm addicted. It's the kind of condiment that can resurrect many lifeless, boring meals. In this dish, the creaminess of the tahini and butternut squash sauce is a sensational contrast to the Zhoug.

The idea of putting a fresh herby salsa (of sorts) on top of pasta came from the one and only Alison Roman with her caramalised shallot pasta. It was crazy how much a bit of fresh parsley and garlic elevated the dish. So I had to take it one step further...not only does the Zhoug here add a welcomed freshness, but the cumin and cardamon add a warmth and subtle spice you didn't know you needed. And of course crispy onions had to make an appearance...as always. Nothing beats a crispy onion. Maybe onion rings? Next time...