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

LIKE OGP ON FACEBOOK :
Luscious homemade pumpkin gnocchi blanketed in richly spiced butter sauce and lemon cashew cream ... who wouldn't want that for dinner? I guess people who don't like pumpkin – or happiness.

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

This Recipe is :

Gluten-free RecipesVegan

Ingredients

Lemon Cashew Cream:

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

Pumpkin Gnocchi:

  • 2 tablespoons ground flaxseed in 6 tablespoons water
  • 2 cups pumpkin puree
  • 2 1/2 cups brown rice flour
  • 1/4 cup potato starch
  • 1 teaspoon kosher salt
  • 1/4 cup nutritional yeast

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 seed 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. Enjoy!

 

AUTHOR & RECIPE DETAILS


photo

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

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Laura Rylands
10 Months Ago

Taryn Lorenz


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Leanna Marie Gill
10 Months Ago

Yumm Julie Essman Dang this page is legit


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Julie Essman
22 Oct 2015

I follow them but never see these recipes lol wtf

KC Jean Brazier
10 Months Ago

Sharalee Falzerano


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Keisha Biddle
10 Months Ago

Sarah Nicole


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Will Elle
10 Months Ago

Kellie Brock this has your name on it


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Elizabeth Garcia
10 Months Ago

Fellicia Garcia Urbina best recipes on this site


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Gayle Marshall
10 Months Ago

Pumpkin spice .Just can't get away from it!!!!


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Catherine Dobrowolski
10 Months Ago

What's a gnochie?


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Leanne Christie
10 Months Ago

Nicole Newland


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Mallory Hammond
10 Months Ago

Chloe Janson fckkkkk


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