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Gnocchi in a Vegan Creamy Pumpkin Sauce

After Thanksgiving many of us have leftover pumpkin purée so I created a completely rich creamy vegan sauce using pumpkin, cashews and cauliflower. Served with gnocchi it’s a delicious main course or side dish. Here’s how I do it:


Ingredients

1 cup pumpkin purée, if you have more just add it

1 package gnocchi of choice, see earlier recipe to make your own

1/2 cup raw cashews

2-4 tbs plant milk

1 cup steamed cauliflower florets (softened )

2 tbs nutritional yeast

2-3 tbs vegan butter

1/2 tsp ground nutmeg

1 tsp garlic granules or powder

vegan Parmesan for topping

chopped fresh basil


Soak the cashews in hot water for 30 mins. In a blender add the steamed cauliflower, cashews, pumpkin purée, nutritional yeast and start with 2 tbs plant milk. Pulse till completely smooth and creamy, if too thick add more plant milk. Heat a skillet on stove top add the butter, garlic granules then add the sauce and stir till incorporated. Add the nutmeg, S&P to taste. Boil your gnocchi and when tender add to the skillet with a spoonful of pasta water and stir till everything is hot and creamy. Serve in bowls with grated vegan Parmesan and fresh chopped basi.





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