Ingredients
Scale
- 1 tbsp olive oil
- 1x425g canned pumpkin puree
- 1 onion, diced
- 1 tbsp grayed garlic
- 1 veggie stock cube + 2 cups water
- 1 tsp paprika powder
- salt + black pepper to taste
- 1/2 cup grated vegan cheese
- 1 x 500g pack gnocchi
- 3 tbsp vegan butter
- 2 tbsp fresh oregano
- 2 tbsp vegan cream cheese
- pinch cinnamon
- 1/2 – 1 tbsp chili oil (optional)
Instructions
- Make the Pumpkin Sauce: Heat olive oil in a pan and sauté the diced onion until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant. Stir in the pumpkin purée, paprika, cumin, salt, and black pepper. Cook for 2 to 5 minutes, stirring occasionally.
- Make It Creamy: Pour in the vegetable stock and add the vegan cheese. Bring to a gentle boil, then reduce the heat. Cover and simmer for 10 to 15 minutes, stirring regularly. Add a splash more stock if the sauce becomes too thick.
- Cook the Gnocchi: Cook the gnocchi according to the package instructions. Drain once the gnocchi floats to the surface. Heat butter in a skillet over medium-high heat, add in the drained gnocchi. Cook until crispy.
- Add the Oregano: Turn off the heat and add the fresh oregano. Toss the gnocchi gently so the residual heat releases the oregano’s fragrant flavour.
- Assemble: Pour the warm pumpkin sauce into a serving dish and add little dollops of vegan cream cheese. Top generously with the crispy oregano gnocchi.
- Finish and Serve: Sprinkle ground cinnamon. Drizzle with chilli oil and garnish with fresh oregano. Serve warm while the gnocchi is golden and crispy.