Pumpkin Gnocchi with a Nush Cheese Sauce

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)

METHOD

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 knive 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 100 g Natural Almond cheese, 50 g pine nuts, 50 g sundried tomatoes, 1tbsp of the sun dried tomato oil, 1 tbsp of nutritional yeast, 1 tsp of apple cider vinegar in a hand blender

Stir through the gnocchi and add cooked broccoli, sea salt and more yeast

INGREDIENTS:

2 large sweet potatoes

2 cups of gluten free flour

2 teaspoons of salt

1 tbsp of nutritional yeast