Roasted pumpkin & gnocchi in a creamy sauce with sweet & spicy cashews
Appliance/Function:
Equipment
- 1 Large pot
- 2 Oven trays
- Baking paper
- 1 Large ovenproof frypan or baking dish
- 1 Small bowl
- 1 Hand mixer or blender optional
Ingredients
- oil spray
Pumpkin
- 1 kg pumpkin
- 1 tbsp olive oil
Cashews
- ½ cup cashews
- ½ tsp smoked paprika
- 1 tsp honey
- 1 tsp olive oil
Sauce
- 1 leek
- 1 zucchini
- 1 tbsp olive oil
- 1 cube vegetable stock
- 200 ml coconut cream
- 1 cup baby spinach
- 500 g gnocchi or gluten-free gnocchi
- 200 ml coconut cream
Bake
- 100 g hummus
- 50 g parmesan cheese optional
Instructions
Before you start
- Preheat oven to 230°C or 210°C fan bake. Bring a pot of salted hot tap water to a boil. Line two oven trays with baking paper. If you do not have an ovenproof frypan, spray a baking dish with oil spray and set aside.
Cook pumpkin
- Peel and slice 1 kg pumpkin into 1cm thick wedges. Toss on one of the prepared oven trays with 1 tbsp olive oil. Season with salt and cook in the middle upper rack in the oven for 20 minutes, or until tender.
Cashews
- In a small bowl combine ½ cup cashews, 1/2 tsp smoked paprika, 1 tsp honey, 1 tsp olive oil and a pinch of salt. Toss to combine. Spread the cashews out on the other prepared oven tray and bake, in the middle lower rack, turning halfway, for 15 minutes or until golden. Set aside to cool.
Start sauce
- Slice 1 leek in half lengthways, then thinly slice. Grate 1 zucchini. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook leek and zucchini with a pinch of salt for 3-4 minutes, until softened. Reduce heat to low, crumble in 1 cube vegetable stock, and add 200 ml coconut cream. Cook for about 3-4 minutes, stirring occasionally until slightly reduced. Roughly chop 1 cup baby spinach.
Finish sauce
- Meanwhile, add 500 g gnocchi to the pot of boiling water and cook according to packet directions. Then add the drained gnocchi to the pan with sauce. Add about ¼ of the roasted pumpkin to a jug or bowl with 200 ml coconut cream and puree with a stick blender (or mash until smooth). Then add to the sauce along with the spinach and stir until well combined. Season to taste with salt and pepper.
Bake gnocchi
- Turn oven to high grill. Transfer the gnocchi and sauce mixture to the prepared baking dish, if using. Top with the remaining roasted pumpkin, dollop over 100 g hummus and grate over 50 g parmesan cheese. Grill for 5 minutes, or until golden and the cheese is melted.
To serve
- Divide the roasted pumpkin and gnocchi in the creamy sauce between plates and sprinkle over the sweet and spicy cashews.
Nutrition
Calories: 1110kcal | Carbohydrates: 168g | Protein: 18g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 9mg | Sodium: 811mg | Potassium: 1189mg | Fiber: 14g | Sugar: 92g | Calcium: 288mg | Iron: 9mg