Creamy Pumpkin Gnocchi
Serves 4
Directions
- 1Cut the tops off the pumpkins, scoop out the seeds and set the seeds aside for later.
- 2Season the inside of the hollowed pumpkins with dried oregano, smoked paprika, ground cumin, and turmeric.
- 3Place half a garlic bulb and quartered onion inside the pumpkins, drizzle with olive oil, replace the pumpkin lids, and roast in the oven.
- 4Scoop out the flesh of the roasted pumpkins, garlic, and onions into a large pot.
- 5Pour in the coconut milk and vegetable stock, then blend the mixture until smooth.
- 6Add the gnocchi directly to the sauce and simmer.
- 7Crumble the smoked tofu into small pieces and fry in a pan with oil until crispy.
- 8Pat the reserved pumpkin seeds dry, then roast in the oven until crispy.
- 9Stir the crispy tofu, roasted pumpkin seeds, miso paste, nutritional yeast, and fresh parsley into the gnocchi sauce.
Ingredients
- 4 whole munchkin pumpkin
- 1 large brown onion
- 1 large garlic bulb
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp turmeric
- olive oil
- 200 ml coconut milk
- 300 ml vegetable stock
- 500 g gnocchi
- 400 g extra firm smoked tofu
- 1 tsp white miso paste
- 1 tbsp nutritional yeast
- fresh parsley, finely chopped
- salt
- pepper
Equipment
knifebowlbaking sheetovenice cream scooppotimmersion blenderfrying panspatula
Tips
- Use a splash of cider vinegar at the end to taste.
- Add extra coconut milk or vegetable stock to the sauce to reach your preferred consistency.
- For serving suggestions, garnish with chilli crisp, toasted pumpkin seeds, a swirl of cream, and fresh parsley.
