This homemade pumpkin and potato gnocchi is easy to make, delicious, and satisfying. It take's a bit of preparation but it's worth it! Steam the vegetables, create the dough, boil the gnocchi then sear with a cashew cream sauce. A plant-based, vegan, gluten-free variation that's sure to leave you in the best kind of food coma.
Vegan I Gluten Free
Serves: 2-4
Time: 1 hour
500g pumpkin, chopped into small pieces
350g potato (~1 large potato), chopped into small pieces (skin on)
3/4 cup buckwheat flour
1/4 cup tapioca flour
1 tsp. salt
1 tsp. cumin
2 cloves garlic, minced
1/2 yellow onion, sliced
1 tsp. cumin
2 large handfuls greens of choice (spinach, kale, etc.)
Cream sauce:
1 cup cashews, soaked
1/2 lemon, juiced
2 tbsp. olive oil
4 tbsp. nutritional yeast
1/2 tsp. salt
Water as needed, 1 tbsp. at a time
Place the cashews in a heat proof bowl and cover with boiling water. Let soak 30+ minutes.
Steam, boil or roast the pumpkin and potato until it's tender and soft. Transfer into a mixing bowl. Use a potato masher or the back of a fork to mash the vegetables into a smooth paste.
Stir in the buckwheat and tapioca flour, salt and cumin. Put flour on your hands and knead the dough 1-2 minutes. Mix until a dough forms. Add more flour to adjust the consistency if needed!
Transfer the ball of dough to a cutting board sprinkled with flour to prevent sticking.
Cut off segments of the dough and roll into a snake formation. Use a sharp knife to cut gnocchi into 1-3 inch pieces. Use a fork to make impressions on one side. Sprinkle flour on a plate and set the gnocchi aside while you continue the process until all the dough is rolled out and cut into bite size pieces.
Bring a pot of water to a boil. Working in batches, place gnocchi into the water and let boil 3-5 minutes, or until it starts to float to the surface. As the gnocchi float up, remove them from the water with a slotted spoon onto a plate. Continue the process until all gnocchi is boiled.
Place all cream sauce ingredients into a blender and mix until smooth and creamy. Set aside.
Heat a large skillet with 1 tbsp. olive oil. Add the garlic and onion and sauté 1-2 minutes, until fragrant. Add the gnocchi and pan sear, stirring occasionally, until lightly browned on each side.
Add the cumin and greens into the pan along with the cashew cream sauce and stir until combined. Remove from the heat when the greens have wilted.
Serve warm. Store leftovers in the fridge 1-2 days.
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