Baked Gnocchi with Creamy Pumpkin Tomato Sauce
Ingredients
- 750 g gluten-free gnocchi
- 1 onion, chopped
- 3 garlic cloves
- 500 g pumpkin, cubed
- 300 g cherry tomatoes
- 1/2 zucchini, chopped
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 1 can (400 g) cannellini beans
- 1 can (400 g) diced tomatoes
- 350 ml vegetable broth
Optional
- 2 tbsp nutritional yeast (optional)
Garnish
- Fresh thyme
- Pine nuts
Preparation
Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper or prepare an oven dish.
Place the onion, garlic, pumpkin cubes, cherry tomatoes, and zucchini in the dish and drizzle with olive oil. Sprinkle with pepper, salt, and Italian herbs.
Roast the vegetables for 25-30 minutes in the oven and stir halfway through. Add the cannellini beans and diced tomatoes in the last 10 minutes, stir well, and continue baking.
Transfer the contents of the dish to a blender and add vegetable broth and optional nutritional yeast. Blend until smooth and creamy.
Cook the gnocchi in a pan and then divide onto plates. Serve with the sauce. If you have extra sauce, save it for later. Stir everything well together.
Garnish with fresh thyme and pine nuts.
Notes
The secret to a healthy, creamy and protein-rich sauce is to roast the vegetables and blend them with cannellini beans. Legumes are very tasty, fiber-rich, protein-rich, and low in fat.
