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Pumpkin Gnocchi in Spiced Butter Sauce With Lemon Cashew Cream [Vegan, Gluten-Free]

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Luscious homemade pumpkin gnocchi blanketed in richly spiced butter sauce and lemon cashew cream—who wouldn't want that for dinner? This amazing dish is so elegant and delicious, your guests are going to be asking for seconds... and thirds!

Pumpkin Gnocchi in Spiced Butter Sauce with Lemon Cashew Cream [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Lemon Cashew Cream:

  • 1 cup cashews, raw or roasted
  • 3/4 cup water
  • Juice and zest of 1 lemon
  • Salt and pepper, to taste

For the Pumpkin Gnocchi:

  • 2 tablespoons flax meal, plus 6 tablespoons water
  • 2 cups pumpkin purée
  • 2 1/2 cups brown rice flour
  • 1/4 cup potato starch
  • 1 teaspoon kosher salt
  • 1/4 cup nutritional yeast

For the Spiced Butter Sauce:

  • 1/3 cup vegan butter
  • 2 tablespoons olive oil
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Salt and pepper, to taste
  • Grated vegan parmesan

Preparation

To Make the Lemon Cashew Cream:

  1. Combine all ingredients in a food processor. Mix until the cream is thickened and smooth. Set aside.

To Make the Pumpkin Gnocchi:

  1. In a cup, combine the flax meal and water. Mix into a loose paste. Set aside.
  2. In a large bowl, combine the pumpkin, flour, potato starch, salt, flax gel, and nutritional yeast. Mix until it forms a dough. Use your hands to mix the dough until all the ingredients are incorporated. The dough should stick to your fingers, but not to the bowl.
  3. Dust some flour on a flat surface. Divide the dough into sections and roll the sections into balls. Then, roll each ball into a long tube, about 3/4-inch in diameter. Press the tines of a fork into the tube to form indentations in the dough.
  4. Cut the tubes into gnocchi pieces.
  5. Bring a large pot of salted water to a boil. Gently place the gnocchi into the water and cook for about two minutes. They will float to the top when ready. Remove from the water and drain.

To Make the Spiced Butter Sauce:

  1. In a large saucepan or skillet, melt the butter and olive oil. Add the spices. Add the gnocchi to the pan and coat with the butter sauce. Serve while hot over the lemon cashew cream. Top with grated vegan Parmesan, if desired.

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AUTHOR & RECIPE DETAILS


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When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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179 comments on “Pumpkin Gnocchi in Spiced Butter Sauce With Lemon Cashew Cream [Vegan, Gluten-Free]”

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Beibhinn Gallagher
9 Months Ago

Amanda Petrarca Gallagher


Reply
Amanda Petrarca Gallagher
21 Dec 2017

You may make this for me. I will allow it.

Linh Doan
10 Months Ago

Susan Speller


Reply
Katie Luxington Smythe
10 Months Ago

Pete Hitchin please make this


Reply
Elisabeth Smith
10 Months Ago

Benjamin Tyler Wagner


Reply
Winnie Cee
10 Months Ago

Anyone try subbing with white rice flour for brown and tapioca starch for potato starch? Thanks!


Reply
Sandres Briceus-Champagne
10 Months Ago

Daphney Gaston


Reply
Becky Fawcett
10 Months Ago

Drew Moorse something to do with that monster pumpkin


Reply
Roslyn Joanne
10 Months Ago

January?


Reply
Brooke Megan
10 Months Ago

Michael


Reply
Eliska Donaldson
18 Dec 2017

Next sleepover please Michael ☺️

Michael Preece
18 Dec 2017

I’ll put it on the menu 😁

Sarah-louise Walton
10 Months Ago

Lee Walton this sounds really yummy and it’s high in protein


Reply


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