Pumpkin Gnocchi With Creamy Mushroom Sauce
[Vegan, Gluten-Free]

For the Gnocchi:

• 1 cup pumpkin purée (make you own by baking pumpkin in the oven for 30 minutes at 350°F and then blending it)
• 1- 1 and 1/2 cups rice flour (if not gluten-free use normal wheat or spelt flour) - first add 1 cup and if it's still too sticky add in more flour (the amount will depend on if your pumpkin puree is watery or not) - the more flour you use the harder the gnocchi will get
• 1 flax egg (1 tablespoon flax meal plus 3 tablespoons water)
• Dash of salt and pepper

For the Sauce:

• 1 and 1/2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 large tomato, diced
• 1/4 cup vegetable broth
• 2 teaspoon paprika powder
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic
• 1 teaspoon mixed herbs
• 1/2 teaspoon chili flakes
• 2 tablespoon nutritional yeast
• 1/2 cup almond milk
• 1 tablespoon tapioca flour