Vegan Creamy Pumpkin, Sage and Walnut Gnocchi.
Ingredients
Serves 2
* 500g gnocchi
* 1 brown onion
* 4 garlic cloves
* 1 1/2 cups of soy milk
* 1 cup of roasted pumpkin
* 2 tsp salt
* 2 tablespoons of nutritional yeast
* 1 tsp hot English mustard
* Pepper
* 1/2 tsp tumeric
* 5 sage leaves
* 1/2 a cup walnuts
* 2 tablespoons vegan feta (Mylifebio is great)
* Truffle Oil
Method
1. Boil a medium pot of water
2. Add the gnocchi and bring it back to boil, and let it cook for 8 minutes.
3. Whilst that’s happening, fry the onion in a tablespoon of olive oil with a pinch of salt
4. Once sweated down add the garlic, soy milk, half the roast pumpkin, salt, nutritional yeast, mustard, pepper, turmeric.
5. Let simmer for 3-5 minutes then transfer to a blender and pulse till completely smooth.
6. Return to the pan and add sage leaves, then let simmer for a further 3-5 minutes.
7. Drain gnocchi and add it to the sauce, along wth remaining 1/2 a cup of pumpkin and combine well.
8. Serve with crumbled walnuts on top, some extra pepper and sage leaves, truffle oil and feta if you feel. The sharp and salty feta cuts through the creaminess quite well, where the truffle oil earths the entire dish.