Try this cream of pumpkin gnocchi with vegan cheese for a comforting plant-based solo dinner. A creamy pumpkin sauce coats soft gnocchi and finishes with pumpkin seeds and chives for texture.
Ingredients
- 150 g squash
- 1 tbsp olive oil
- ½ block of Jay&Joy ‘Jean-Jacques’ cheese alternative
- 100 ml soy cream
- ½ clove garlic
- 1 tsp cumin
- Salt pepper
- 200 g gnocchi
- Pumpkin seeds
- Chopped chives
Instructions
- Preheat the oven to 220°C (425°F).
- Peel and dice the squash. Place the squash cubes on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat evenly. Bake for 25 minutes, or until the squash is tender and roasted.
- Transfer the roasted squash cubes to a blender. Add the ½ block of Jean-Jacques (cut into pieces), soy cream, minced garlic, cumin, salt, and pepper. Blend until smooth and creamy.
- Cook the gnocchi in a pot of simmering water, following the package instructions.
- Drain the gnocchi and mix with the squash cream to coat evenly.
- Serve the gnocchi on a deep plate. Drizzle with a touch of cream, and garnish with pumpkin seeds and chopped chives.