Now the weather is getting colder and nights getting darker we are getting so excited about Autumnal eats and warming bowls of comfort food and this Pumpkin Gnocci with a Nush Cheese sauce is perfect for an October evening.
(For 2 hungry people)
2 large sweet potatoes
2 cups of gluten free flour
2 teaspoons of salt
1 tbsp of nutritional yeast
In an oven heated to 170 degrees roast the sweet potatoes, until tender (about 45 minutes) and leave to cool until you can handle them. Scoop the insides out and mash until smooth with the nutritional yeast and salt. Add the flour mixing well with a spoon until the mix is dry enough to use your hands to knead into a dough.
Take another 1/2 cup of the flour and dust the work surface, before rolling out into ‘snake like’ shapes and cut with a very sharp knives or a dough blade into gnocchi shapes and press down with a fork. Boil in salted water until they float (around three minutes). For the sauce we quickly combined 100g Natural Almond ch•ese, 50g pine nuts, 50g sundried tomatoes, 1tbsp of the sun dried tomato oil, 1 tbsp of nutritional yeast, 1tsp of apple cider vinegar in a hand blender. Stir through the gnocchi and add cooked broccoli, sea salt and more yeast.