Can pumpkin, arugula and 'goat cheese' gnocchi [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pumpkin, arugula and 'goat cheese' gnocchi [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes pumpkin, arugula and 'goat cheese' gnocchi [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does pumpkin, arugula and 'goat cheese' gnocchi [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi
[Vegan]

RW By: Rebecca Weller

Author Bio

Rebecca Weller is a Holistic Health, Lifestyle and Business Coach. Named "One of Perth’s Leading... Read More

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Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi [Vegan]

695

Dairy Free

Soooo delicious and comforting – not to mention ready faster than you can say where’s my other fluffy slipper?! Gnocchi is usually a sure-fire hit with everyone. If you have the time to make gnocchi from scratch, all the better. If not, a packet of store-bought gnocchi (checking... Read More

Ingredients You Need for Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi [Vegan]

2 cups chopped Pumpkin
1 cup Vegetable Stock/Broth
1 Garlic clove, peeled and chopped
⅓ small Red Chili, chopped (optional)
½ medium Brown Onion
2 cups Arugula leaves, rinsed
500g/17.6oz packet of Gnocchi (check ingredients for vegan & gluten-free)

Vegan ‘Goat Cheese’:

½ cup raw Cashews
¼ cup raw Macadamias
¼ cup raw Pine Nuts (or more Macadamias but the flavour is better with a mix)
¼ cup filtered Water
2 tbsp Apple Cider Vinegar
Juice of 1 lemon
1 tbsp Nutritional Yeast
Pinch Sea Salt & Cracked Black Pepper

To Serve:

Pumpkin Seeds (Pepitas)
Fresh Herbs, chopped

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How to Prepare Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi [Vegan]

At least an hour or two before you are ready to make this (or overnight), pop the ‘Goat Cheese’ nuts into a large bowl of water and allow to soak.
When you are ready to make this dish, drain nuts and combine all ‘Goat Cheese’ ingredients in a high-speed blender. Blend on high until smooth and creamy and then transfer mixture to a small bowl or jar.
Heat vegetable stock in a large pot over medium-high heat.
Add garlic, chilli, onion and pumpkin, and simmer until pumpkin is soft.
Remove from heat, allow to cool slightly (for safety), and blend in batches until smooth and creamy.
Return blended pumpkin sauce to the pot, season with sea salt and fresh black pepper, and place over low heat.
In a second pot, bring 4 cups of water to the boil over high heat.
Carefully add gnocchi (watch out for hot splashes!) and allow to simmer for a couple of minutes until gnocchi rises to the top.
Remove gnocchi from heat, strain, and divide among plates or bowls.
Remove sauce from heat and pour evenly over pasta.
Garnish with ‘Goat cheese’, fresh herbs and pumpkin seeds. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.