Luscious Pumpkin Gnocchi in Spiced Butter Sauce With Lemon Cashew Cream [Vegan, Gluten-Free]

Did you know pumpkin stands for happiness?

Well, now you do… Especially when it comes together with a richly spiced butter sauce and lemon cashew cream – it’s like a big, warm, tight hug from the inside that comes to soothe you in the end of a busy day. Who wouldn’t crave this for dinner?

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Pumpkin Gnocchi in Spiced Butter Sauce with Lemon Cashew Cream [Vegan, Gluten-Free]

Ingredients

Lemon Cashew Cream:

  • 1 cup cashews, raw or roasted
  • 3/4 cup water
  • Juice and zest of one lemon
  • Salt and pepper to taste

Pumpkin Gnocchi:

  • 2 tablespoons ground flaxseed in 6 tablespoons water
  • 2 cups pumpkin puree
  • 2 1/2 cups brown rice flour
  • 1/4 cup potato starch
  • 1 teaspoon kosher salt
  • 1/4 cup nutritional yeast

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 seed 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. Enjoy!

More reasons to find joy in this pumpkin-rich recipe:

Pumpkin, The Autumn Princess is literally packed with vitamins: A, B1, B2, C, D, E, K, T, and minerals: calcium, cobalt, boron, magnesium, zinc, potassium, iron … Thanks to its ample sugar substances – glucose, fructose and sucrose, its flesh is enjoyable, pleasuring our taste buds. Since glucose prevails, it is recommended that diabetics consume it in moderate quantities.

Still, the pumpkin pulp is easily digested and the tasty flesh of the pumpkin is a great regulator of digestion. For these reasons, the pumpkin is widely recommended as a healing food. For example, it is an ideal ingredient for the menu of those, suffering from chronic colitis and enterocolitis. Pectin, which pumpkin is very rich in, supports the removal of bad cholesterol from the human body.

Because it is rich in potassium, pumpkin is also recommended in the menu for people with high blood pressure. It stimulates the disposal of excess sodium and chlorine from the body.

Last but not least, the pumpkin is a treasure trove for vegans – 400 g of pumpkin puree contain the same amount of calcium as 100 ml milk. In this respect, pumpkin seeds are even more valuable – they contain valuable nutrients like protein, healthy fats, and others.

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