This is comfort food at its finest. I particularly love this gnocchi in the winter months with a glass of red wine, snuggled up on the couch. The sauce can easily be prepared in advance and gnocchi takes no time to cook, so it doubles as the perfect lazy dinner.
- 1/2 kent or butternut pumpkin
- 1 can cannellini beans, drained and rinsed well
- 1/2 – 3/4 cup good quality soy milk (I only ever use Bonsoy)
- 1tsp vegetable stock powder
- 1/4 cup nutritional yeast
- 1tsp dried chilli flakes
- 1tsp mixed herbs
- 1tsp minced garlic
- Salt & pepper to taste
- Approximately 14 button mushrooms, finely sliced
- A few good handfuls of fresh greens (rocket and spinach work best)
- Gnocchi to serve 2.
- Preheat oven to 200C and line a baking tray with baking paper.
- Chop pumpkin evenly into cubes, drizzle with good quality olive oil (optional) and sprinkle on some freshly cracked black pepper. Roast in the oven for 20 – 25 minutes or until tender.
- Heat a medium sized fry pan and sauté the button mushrooms in a little olive oil or water until crispy. Once cooked, remove from heat and set the pan aside.
- Once the pumpkin is cooked, drain and rinse the cannellini beans then add both to a high speed blender along with the soy milk, stock powder, nutritional yeast, chilli flakes, herbs, garlic and salt and pepper. Add any additional seasonings to taste.
- Cook enough gnocchi for two people, as per instructions on your packet.
- Add the pumpkin sauce to the fry pan with the mushrooms, then stir through gnocchi and fresh greens.
- Divide into two portions and garnish with toasted pumpkin seeds and additional cracked black pepper.
NOTE: Instead of throwing out the seeds of the pumpkin, toss them in some olive oil, salt and pepper and bake in the oven along with the roast pumpkin. I always sprinkle the seeds on top of my gnocchi or pumpkin soups and it’s delicious. Such a nice crunch!