Oh my beautiful friend Gnocchi, how I’ve missed you!

Remember how much we crushed on this Spicy Tomato & Basil Gnocchi last winter?  mmmmmmmmmmm…

 Vegan Spinach, Chilli & Tomato Gnocchi

 

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.

And just because I’m having so much fun with vegan ‘Goat cheese’ and my funky new tapas dishes this week, I decided an experiment of the pumpkin kind was in order!

If you have the time to make gnocchi from scratch, all the better.  If not, a packet of store-bought gnocchi (checking the label to make sure it’s vegan), and you’ll be whipping up this incredibly simple and easy mid-week dinner in no time!

 

Vegan Pumpkin Goat Cheese Gnocchi

 

Pumpkin, Rocket & Vegan 'Goat Cheese' Gnocchi
 
From the kitchen of: 
Prep time: 
Cook time: 
Total time: 
Goodies
  • 2 cups chopped Pumpkin
  • 1 cup Vegetable Stock/Broth
  • 1 Garlic clove, peeled and chopped
  • ⅓ small Red Chilli, chopped (optional)
  • ½ medium Brown Onion
  • 2 cups Rocket 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
Instructions
  1. 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.
  2. 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.
  3. Heat vegetable stock in a large pot over medium-high heat.
  4. Add garlic, chilli, onion and pumpkin, and simmer until pumpkin is soft.
  5. Remove from heat, allow to cool slightly (for safety), and blend in batches until smooth and creamy.
  6. Return blended pumpkin sauce to the pot, season with sea salt and fresh black pepper, and place over low heat.
  7. In a second pot, bring 4 cups of water to the boil over high heat.
  8. Carefully add gnocchi (watch out for hot splashes!) and allow to simmer for a couple of minutes until gnocchi rises to the top.
  9. Remove gnocchi from heat, strain, and divide among plates or bowls.
  10. Remove sauce from heat and pour evenly over pasta.
  11. Garnish with 'Goat cheese', fresh herbs and pumpkin seeds. Enjoy!

 Vegan Pumpkin Goat Cheese Gnocchi

 

6 Comments on Pumpkin, Rocket & Vegan ‘Goat Cheese’ Gnocchi

  1. Sarah
    May 23, 2013 at 5:47 pm (4 years ago)

    This looks so good! Added to my ‘Must Make’ list.

    Reply
  2. Gabby @ the veggie nook
    May 24, 2013 at 4:47 am (4 years ago)

    Wow that is some serious comfort food! And it’s so pretty- I love the colours!

    Reply
  3. jan roberts
    May 28, 2013 at 10:28 pm (4 years ago)

    What is rocket?

    Reply
  4. Aarah
    August 22, 2013 at 8:48 pm (4 years ago)

    How do you make the gnocchi????

    Reply

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