PUMPKIN GNOCCHI WITH SPINACH & MUSHROOMS-GLUTEN FREE
Vegan recipe | Pure diet
Porce: 4
Vegan recipe | Pure diet
1. Wash the hokkaido pumpkin carefully and strip the seeds. Then cut the pumpkin into smaller pieces and add salt, pepper and olive oil. Bake it in a preheated oven (190 degrees) until completely soft – about 20-30 minutes, depending on the size of the sliced pieces.
Vegan recipe | Pure diet
2. Cooled baked pumpkin (place 1 small cup on the sauce), mix the rest until smooth and, if necessary, sieve through a fine sieve. We should have 1 and 1/2 large cup of pumpkin puree.
Vegan recipe | Pure diet
3. Bring water to a boil in a larger pot and salt it.
4. Mix the prepared pumpkin puree with flour and starch and season with salt and pepper.
5. From well-prepared mixture, we form gnocchi, which we then boil in boiling water for about 10 minutes (at least after the gnocchi has washed to the surface).
Vegan recipe | Pure diet
Sauce
1. First, fry the washed and sliced mushrooms in a pan until the water evaporates.
2. Add oil, chopped roasted pumpkin, soy sauce, salt and pepper, fry for a while, add spinach and finally soy cream, a tablespoon of nutrition yeast and salt, pepper and herbs to taste, cook briefly.
Vegan recipe | Pure diet
Cooked gnocchi served with the sauce.
