Pumpkin, Rocket & Vegan ‘Goat Cheese’ Gnocchi

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

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

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!

Pumpkin, Rocket & Vegan 'Goat Cheese' Gnocchi

Rebecca Weller - Vegan Sparkles

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 2 -4

Ingredients

  

• 2 cups chopped Pumpkin
• 1 cup Vegetable Stock/Broth
• 1 Garlic clove peeled and chopped
• 1/3 small Red Chilli chopped (optional)
• 1/2 medium Brown Onion
• 2 cups Rocket leaves rinsed
• 500 g/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

 

• 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.
• 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.
• Heat vegetable stock in a large pot over medium-high heat.
• Add garlic, chilli, onion and pumpkin, and simmer until pumpkin is soft.
• Remove from heat, allow to cool slightly (for safety), and blend in batches until smooth and creamy.
• Return blended pumpkin sauce to the pot, season with sea salt and fresh black pepper, and place over low heat.
• In a second pot, bring 4 cups of water to the boil over high heat.
• Carefully add gnocchi (watch out for hot splashes!) and allow to simmer for a couple of minutes until gnocchi rises to the top.
• Remove gnocchi from heat, strain, and divide among plates or bowls.
• Remove sauce from heat and pour evenly over pasta.
• Garnish with 'Goat cheese', fresh herbs and pumpkin seeds. Enjoy!