Creamy Vegan Pumpkin Gnocchi
Ingredients
- 1kg jap or butternut pumpkin, peeled and diced into large chunks
- 2.5 cups gluten-free all purpose flour
- 2 tbsp nutritional yeast (if you can tolerate it)
- 1 tsp sage
- 1 tsp parsley
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp Himalayan sea salt
- Optional: fresh basil leaves and extra nutritional yeast for topping
Preparation
Cook the pumpkin until soft, such as by roasting or boiling, to prepare it for mashing
Mash the cooked pumpkin and mix it with the flour, nutritional yeast, herbs, and salt to form a dough
Shape the dough into small gnocchi pieces, such as by rolling and cutting
Boil the gnocchi in water until they float to the surface, indicating they are cooked
For the sauce, cook a little extra pumpkin puree and combine it with coconut cream or coconut yoghurt to create a creamy topping
