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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? 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 :

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.

Nutrional Information

Total Calories: 3501 | Total Carbs: 422 g | Total Fat: 167 g | Total Protein: 73 g | Total Sodium: 1596 g | Total Sugar: 20 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

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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Valentin
11 Months Ago

How many gnocchis does this recipe make? more or less


Reply
mitu
1 Years Ago

Nice


Reply
Kate Good
1 Years Ago

Nice


Reply
s
1 Years Ago

good


Reply
s
1 Years Ago

nice


Reply
Nicole Caklos
1 Years Ago

Amanda Donnelly please let's make this


Reply
Amanda Donnelly
03 Oct 2016

down

Nicole Caklos
1 Years Ago

Amanda Donnelly please let's make this


Reply
Amanda Donnelly
03 Oct 2016

down

Nicole Caklos
1 Years Ago

Amanda Donnelly please let's make this


Reply
Amanda Donnelly
03 Oct 2016

down

Ket Lund
1 Years Ago

June Ann Mellas-Short


Reply
Ket Lund
1 Years Ago

June Ann Mellas-Short


Reply


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