Pumpkin Gnocchi with Lemon Basil "Cream" Sauce

Shape the gnocchi into pumpkins and top with green stems.

Serve the gnocchi on a sauce base.

Ingredients

Gnocchi

• 200g (1 cup) pumpkin puree

• 150g (1 1/4 cups) all-purpose flour

• 1 egg

• 1/2 tsp salt

• Green food coloring, optional

Sauce

• 2 tbsp olive oil

• 2 tbsp all-purpose flour

• 2 tbsp nutritional yeast

• 1 tsp garlic powder

• 1/2 tsp salt

• 240g (1 cup) soy milk

• A handful of chopped basil leaves

• 2 tbsp lemon juice

Instructions

Gnocchi

1. Combine the pumpkin puree, flour, egg, and salt in a large bowl. Knead until a ball of dough comes together. Depending on your pumpkin puree's liquid content, you may need to add more flour.

2. Turn the dough onto a floured surface and roll it into a 1-inch log. If decorating, reserve a small amount of dough for the stems.

3. Cut the log into roughly 1/2-inch pieces. Roll each piece into a ball.

4. If desired, add a few drops of green food coloring to the reserved dough. Roll this dough into a very thin log. Chop the log into 1/4-inch-long pieces. These will be the stems of the pumpkins.

5. Use a toothpick to shape each dough ball into a pumpkin. Roll the toothpick along the outside of the ball. Gently press down on the top to make the gourd shape.

6. Put water in a small bowl. Dip the end of each stem into the water, then press on top of the pumpkins.

7. Bring a pot of salted water to a boil. Gently drop the gnocchi in the water, and cook for 2-3 minutes or until the gnocchi float.

Sauce

1. Heat the oil in a small saucepan. Add the flour and cook for a few minutes to create a roux.

2. Whisk in the nutritional yeast, garlic powder, and salt. Slowly mix in the soy milk.

3. Cook for a few minutes until the sauce thickens. Add in the basil leaves and cook for a few more minutes.

4. Turn off the heat and add in the lemon juice. Spoon sauce on a plate and top with the gnocchi.