Gnocchi in Garlic-Dill Sauce with Roasted Pumpkin
Ingredients
Gnocchi and sauce
- 1 bulb garlic, halved
- 1 onion, finely chopped
- Plant-based butter or oil for frying
- 2 tablespoons soy sauce
- 2 tablespoons agave syrup
- Water to dilute
- 2 tablespoons fresh dill, finely chopped
- 600 grams gnocchi
- Salt and pepper to taste
Pumpkin and garnish
- 1 small orange pumpkin, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
- Pine nuts (optional, for garnish)
- Spring onion (optional, for garnish)
Preparation
First, roast the pumpkin and garlic. Place the pumpkin cubes and halved garlic bulb on the baking sheet. Drizzle with olive oil and add pepper and salt. Roast the pumpkin for 25 minutes and the garlic for 40 minutes at 200 degrees Celsius.
Remove the pumpkin and then the garlic from the oven. Cook the gnocchi and drain it. Set a frying pan on the heat and heat the butter. Fry the onion in it until soft. Put the onion in a food processor and mix it with the roasted garlic cloves, soy sauce, agave syrup, and a little water until a thick and creamy sauce forms.
Set the pan back on the heat and fry the cooked gnocchi until crispy. Pour the sauce over it and add the finely chopped dill. Stir well together.
Divide the gnocchi with the sauce over the plates. Finish with the roasted pumpkin and garnish. Enjoy your meal.
Notes
This recipe is vegan, budget-friendly, and serves 4 people.
