—
Get Started
Search Icon
Search Icon

Pumpkin Gnocchi

Jason Wyrick is the executive chef for The Vegan Culinary Experience (www.veganculinaryexperience.com). He wrote me about these recipes this week. " I thought I'd let you know that I'm doing some McDougall style Thanksgiving recipes (Chai Spiced Sweet Potatoes, Barley Lentil Lemon Soup, Pumpkin Gnocchi, Baked Fennel and Onions, Sweet Apples in Phyllo Dough, Roasted Garlic Tortes) on The Vegan Culinary Experience this week. You're welcome to use them if you want. My two favorites were the Barley Lentil Lemon Soup and the Pumpkin Gnocchi. They were so good, I had to make them again the next day."

Serves: 6

Prep Time: 735 min

Cook Time: 15 min

Ingredients

1/4 Cup Raw cashews
1/4 Cup Water
1/4 Cup Fresh basil
1/4 Teaspoon Fresh pepper
4 Cups Gnocchi
1 1/2 Cups Pureed pumpkin
1 1/2 Cups Almond milk
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt

Directions

1 Soak the cashews in water for at least 12 hours. Drain and blend them together with the 1/4 cup of water, basil, and pepper. This should have the consistency of a thick cream, meaning it should slowly drip off the spoon.
2 Drop the gnocchi into boiling water and boil until they float, then drain them in a colander.
3 Mix the pureed pumpkin with the almond milk, nutmeg, and salt. Simmer this for 5 minutes and add the gnocchi. Simmer it for another minute.
4 Place the gnocchi and sauce on the plates. Add dots or swirls of basil cream to the top of the sauce. Garnish with a few whole basil leaves, if desired.
Hints: The almond milk adds a hint of sweetness to the pumpkin puree as well as thins it out. Be sure to buy gnocchi with no added oils or dairy. Cooking the gnocchi softens them and causes the molecular bonds to loosen. Allowing the gnocchi to rest brings those bonds back to a stronger state which means that when the gnocchi hits the sauce, they will stay tight and intact. Soaking the cashews softens them so they can be blended into a cream with the basil, which sets atop the sauce to add not only a shot of semi-sweet fresh herb, but also to give a contrasting color to the orange sauce.
Print Recipe
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.

Recommended Recipes

Gnocchi with Butternut Squash, Asparagus and Spinach
Gnocchi with Butternut Squash, Asparagus and Spinach
Plant-Based Entrees
See recipe
Gallo Pinto
Gallo Pinto
Plant-Based Entrees
See recipe
Lentil and Rice Loaf
Lentil and Rice Loaf
Plant-Based Entrees
See recipe

Join the Conversation!

Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.

Leave a CommentLeave a Reply