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