Pumpkin + Chestnuts Gnocchi

2 comments

The simplest things are sometimes the most difficult …

this is definitely one of these cases, these gnocchi will give you a hard time to get them soft and flavorful, as they should be.

Ingredients:
1 piece of butternut squash
superfine flour
3 tablespoons of chestnut flour
1 piece of leek
2 tablespoons of soy margarine
cooking soya cream, to taste
fresh sage
cashews, pestled with a mortar
pumpkin seeds
salt and pepper to taste

Method:
Steam cook the butternut squash and let it cool; remove the flesh and collect it on a pastry board. Add salt, flour, chestnut flour and then mix to get a mass, not hard neither soft (this is where the difficulty lies: if you put too much flour, they come out hard in a moment).

Proceed as usual with gnocchi, make them pretty small, so it will be easier to cook them.

In a wok put margarine, plenty of sage, pumpkin seeds and leek, and let it fry gently while you boil the gnocchi. Add the soya cream to the sauce; then also add the gnocchi, as soon as you drain them when they come to surface. A nice sprinkling of powdered cashews (or almond flour) and ready to be served!

Chef: Luu from VeganBlog

  1. heidi 1 November 2011 at 12:02

    Interesting, I thought gnocchis were made out of potatoes… you never stop learning! Ill try this


  2. Ale 9 November 2011 at 15:35

    That’s absolutely awesome! Will try it soon, and get back to you!!



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