Pumpkin Gnocchi with Cheezy Cashew Sauce

• Delicious alternative to Italian classic potato gnocchi.
• Cashew cheezy sauce makes this vegan dish a very satisfying and comforting dinner idea.
• Quick and easy to make.
• Vegan and Gluten Free.
• Serves 2 people.

100% Pure Pumpkin Puree 425g (American Food Company)

1 tin Pumpkin Puree

Plain White Flour, Gluten-Free, 1kg (Dove's Farm)

150g Gluten Free Flour

Organic Cashew Nuts (1kg) - Sussex WholeFoods

150g Cashew Nuts

Marigold Engevita Nutritional Yeast Flakes 125g

2 Tbsp Yeast Flakes

Pink Himalayan Salt, Fine 1kg (Naturita)

To Taste

Organic Ground Nutmeg 100g (Sussex Wholefoods)

1 tsp Ground Nutmeg

Organic Black Pepper Powder 100g (Sussex Wholefoods)

to taste

Onion Powder 200g (Sussex Wholefoods)

1 Tbsp Onion Powder

Organic Garlic Granules 100g (Sussex Wholefoods)

1 tsp Garlic Granules

Chilli Powder 100g (Sussex Wholefoods)

To taste

Other Ingredients

• 175ml Warm Water

Method

1. Cover cashews with water, leave to soak for about an hour.
2. Mix pumpkin puree, flour and a ground nutmeg in a bowl, season to taste with salt and pepper. The dough should be soft and light and not stick to your fingers.
3. Shape the gnocchi with your fingers.
4. Bring a big saucepan of water to the boil. Drop the fresh gnocchi into the pan of boiling water. Cook until they rise to the top of the pot. Lift them out with a slotted spoon and drain well.
5. Make the cashew sauce while the gnocchi are cooking. Place soaked cashews in the blender, add fresh warm water, yeast flakes, onion powder and garlic, blend until smooth. Try your sauce and season to taste with salt, pepper and chilli powder.
6. Pour your cashew sauce over the freshly-cooked gnocchi, and enjoy!