From Christian Vegetarian Association (CVA)
4 cups whole wheat gnocchi
1 1/2 cups pureed pumpkin
1 1/2 cups almond milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup raw cashews, presoaked in water for 12 hours
1/4 cup water
1/4 cup fresh basil
1/4 teaspoon fresh pepper
- To make the basil cream, drain the soaked cashews. In a blender or
food processor, blend cashews with 1/4 cup water, basil and pepper until the
mixture has the consistency of a thick cream, meaning it should slowly drip
off a spoon.
- Boil the gnocchi until they float, then drain in a colander. Shock
them with a quick spritz of cold water from your faucet.
- To prepare the sauce, mix the pureed pumpkin with the almond milk,
nutmeg and salt. Simmer for 5 minutes, then add the gnocchi. Simmer for
- Assemble the dish by placing the gnocchi and sauce on the plates. Add
dots or swirls of basil cream.
Read more at Vegan Recipes